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Sweet Potato Stout Shepard’s Pie (Meatless)

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Servings 4 servings

Ingredients
  

For the topping:

  • 3 lbs sweet potatoes
  • ¼ cup almond milk or sour cream of choice
  • 1 teaspoon salt
  • ½ teaspoon garlic powder

For the filling:

  • 2 tablespoon olive oil
  • 2 large leeks sliced (white and light green parts only
  • 1 large carrot diced
  • 1 rib celery diced
  • 1 lbs 16 oz sliced mushrooms
  • 2 teaspoons sage leaf minced
  • 1 teaspoon rosemary minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons flour
  • ½ cup stout beer
  • 1 cup corn kernels
  • 1 cup vegetable broth

Instructions
 

  • Preheat oven to 425°F.
  • Peel and cut the sweet potatoes into chunks, add to a large pot of salted boiling water. Cook until fork tender, drain and return to pot.
  • Add the almond milk, salt, and garlic powder. Mash until well combined.
  • Heat the olive oil over medium high heat in a large skillet. Add the leeks, carrots and celery, cooking until softened.
  • Add the mushrooms, cook until darkened and softened.
  • Stir in the sage, rosemary, salt, pepper, garlic and onion powder. Sprinkle with flour, stir until the flour has been moistened. Pour in the beer, scraping to deglaze the pan.
  • Stir in the corn and vegetable broth. Simmer until thickened.
  • Pour into am 8x8 pan. Spread the sweet potatoes over the top of the pan.
  • Bake until filling is bubbly, about 15 minutes.
  • Serve warm.