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Sweet Potato and Edamame Shepherd’s Pie
45 minutes
This delicious version of a traditional Shepherd’s Pie is vegan and gluten free, loaded with protein and fiber from edamame beans. Sweet potato also adds an excellent dose of vitamin A and potassium. MRM Mesquite powder melds into the creamy sauce beautifully and complements the tender vegetables, creating exciting and comforting flavors and textures. This is a perfect, warming, festive meal at Thanksgiving and Christmas.


  • ½ tbsp olive oil
  • 2 medium sweet potatoes
  • ¾ cup soy milk
  • 2 tbsp MRM Organic Mesquite Powder
  • 1 cup onion, chopped
  • 1 cup button mushrooms, sliced
  • 1 rib celery, chopped
  • 1 large carrot, chopped
  • ¼ cup rice vinegar
  • 1 tbsp chickpea flour
  • pinch Himalayan pink salt
  • 1 cup frozen or fresh kale
  • ½ cup shelled edamame


  • Preheat your oven to 400F and lightly oil a small casserole dish.
  • Bake the sweet potatoes until tender, letting them cool until easy to handle.
  • Cut in half and scoop out the flesh into your food processor.
  • Add ¼ cup soy milk and 1 tbsp mesquite powder, then blend until incorporated, scraping down the sides as needed. Set aside.
  • Heat the oil in a large sauce pan on the stovetop.
  • Saute the onions, mushrooms, celery, and carrot until tender.
  • Add the rice vinegar, and bring to a boil, stirring until the vinegar has cooked off.
  • Add the flour to the pan and stir until the vegetables are coated.
  • Add the remaining ½ cup soy milk, 1 tbsp Mesquite powder, and salt, then stir continuously to incorporate.
  • Cook until the sauce has thickened, about 5 minutes.
  • Stir in the kale and edamame, then pour into the prepared casserole dish.
  • Spread the mashed sweet potato evenly over the filling.
  • Bake uncovered until browned and bubbling on top, around 40 minutes.
  • Serve hot and enjoy!

Nutrition Information


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