Haley's Okinawan Sweet Potato Shepard Pie

Haley's Okinawan Sweet Potato Shepard Pie
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.6 mg
  • Sodium: 166.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.7 g

View full nutritional breakdown of Haley's Okinawan Sweet Potato Shepard Pie calories by ingredient
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Submitted by:


vegweb recipe made my way =) YUM! vegweb recipe made my way =) YUM!
Number of Servings: 12


    About 3 lbs okinawan sweet potatoes, peeled and cooked
    2 teaspoons olive oil
    4 cloves garlic, minced
    1 medium onion, chopped
    1 cup mushroom or vegetable broth
    3/4 cup plain soymilk
    8 oz. slice mushrooms
    1 head broccoli, chopped or grated, stems and all
    2 carrots, chopped or grated
    2 celery ribs, chopped
    1 teaspoon cornstarch plus 1 teaspoon flour
    10 tablespoon nutritional yeast


Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.

Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.

Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.

Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast. Heat in oven for 10 minutes at 350 degrees or so until top is slightly firm and onions are browned.

Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!

Serves: 6

Number of Servings: 12

Recipe submitted by SparkPeople user MAKALANI22.

TAGS:  Vegetarian Meals |

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