Sweet Potato Shepherd’s Pie

Serves 4



3 cups water (or enough to cover sweet potatoes)

1 ½ lbs. sweet potatoes, peeled and cubed

2 garlic cloves, roughly chopped

¼ cup unsweetened plain almond milk

½ teaspoon sea salt

1tablespoon olive oil

1 medium onion, chopped

1 medium zucchini, chopped20141026_8413

2 medium carrots, chopped

¾ cup frozen yellow corn

¼-1/2 cup water

1 8 ounce can tomato sauce

2 tablespoons Worcestershire sauce

2 teaspoons fresh sage, or ½ teaspoon dried sage, crushed


  1. In large saucepan, add sweet potatoes and garlic, and cover with water. Bring to a boil, cover, and reduce heat for 15-20 minutes, or until potatoes are tender. Drain potatoes, and beat with blender or potato masher, gradually adding milk and salt for 5-10 minutes, or until fluffy. Set Aside.
  2. Preheat oven to 375.
  3. In same large saucepan, heat olive oil over medium heat. Add onions, and sauté for 3-5 minutes until soft. Add remaining vegetables (zucchini, carrots and corn), and continue sautéing until all are tender. Add water, tomato sauce, Worcestershire sauce, and sage. Bring to a boil, reduce heat, and cook for an additional 3-5 minutes. Let cool for 5 minutes.
  4. Transfer vegetables to a large casserole dish, and top with the mashed sweet potato mixture and sage.
  5. Bake, uncovered in oven for 20-25 minutes until bubbly. Let cool for a moment, and serve hot.


Recipe inspired by Better Homes and Garden.  Recipe article originally featured in the November 2014 issue of Validity.  

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