There’s no denying that when the leaves start to turn brown, and there is that little crisp in the air that, that it is time to bring out the harvest season foods! As sad as it is to say goodbye to summer, saying hello to fall comes with pulling out my favorite sweaters and some of my personal favorite flavors. In particular, this Shepherd’s Pie is a hearty, and savory, harvest season classic that comes together in satisfying textures layered with savory, sweet, and umami. Shepherd’s Pie is a standard item in many kitchens, and it is a heavily requested dish veganized. I just know you will be making this dish all fall and winter long, and you may even be tempted to bring it out in your fall and winter season holidays.
Sweet potato topping:
3 large sweet potatoes
1 teaspoon safflower oil
¼ cup vegetable broth
1 tsp smoked paprika
1 tsp sea salt
The Pie Filling:
¼ lb pecans, chopped
¼ lb walnuts, chopped
¼ cup maple syrup
2 parsnips, chopped
1 white onion, diced
4 cloves garlic, minced
1 bunch lacinato kale, removed from the stem and chopped
2 Tbs avocado oil, and more to paint the squash
1 tsp cinnamon, and more to dust
½ tsp cumin powder
¼ tsp salt
½ tsp smoked paprika
Reserve some extra walnuts and pecans to top
- Preheat the oven to 375 degrees.
- Cut the sweet potato into quarters, and toss in the salt, and safflower oil, and roast in the oven until soft, about 15 minutes.
- While the potatoes roast, chop the nuts, and transfer them to a deep cast iron pan to toast.
- Add the avocado oil, and then the onion. Sauté until translucent, and add the garlic, and sauté for 1 minute.
- Add the maple syrup and parsnips, and sauté until tender. Then add the kale, until very green. Then remove from heat, and set aside, covered.
- Take the roasted potatoes, and add them to a food processor or blender, adding the smoked paprika, and as much of the vegetable broth is necessary to whip the potatoes into a smooth even texture– adding only a little at a time.
- In an oven-safe dish (like the 9×9 pyrex glass casserole dish I use in the pictures above, or individual pyrex cups to portion them out for the week!) add the sauté mixture to the bottom, and then spoon the creamy blended potato on top, smoothing it out as you go.
- Take the reserved nuts, and decorate the top of the sweet potato mixture, make it gorgeous, make it crunchy, make it yours.
- Cover the dish in tin foil, and put your layered Shepherd’s Pie into the oven to bake together, at 375 degrees, for 20 minutes. Remove the foil and bake for another 5-10 minutes until the nuts are crisp, but not blackened.