St. Paddy’s Day is only two days away and you may have been thinking, “What can I make to celebrate?” You are in luck, Beauty, as today’s recipe is from The Beauty Detox Foods and I think you are really going to enjoy it!
This recipe gives you all the comforting feelings of traditional shepherd’s pie without any of the unwanted ingredients or guilt (ie white flour/gluten, veg oil or loads of butter, dairy, etc.)! Instead, it WILL give you that warm, filling sensation in your tummy without any heaviness- while still being packed with beauty-building nutrients. 🙂
I promise you will have so much fun creating this Sweet Potato Shepherds Pie, whether you make it alone or you make it with your family, it will blow everyone out of the water. This recipe will have you feeling like you are right in Ireland and it is sooooo good, especially in the colder months. (By the way I made this on Thanksgiving for some relatives used to eating much heavier…and it was a hit!). Spring is almost here but this recipe is here just in time for you to enjoy it before the warm weather really rolls in!
Sweet potatoes are chock full of minerals and vitamins, making them a fabulous and healthy beauty vegetable.
Let’s explore a bit more about the health benefits of sweet potatoes!
Sweet potatoes are my jam. I have talked about sweet potatoes many times here on the blog and in other Beauty Detox recipes as they are an absolute staple in the Beauty Detox lifestyle. One of my favorite reasons for using sweet potatoes is that they are packed with vitamins A, B6 and C.
Sweet potatoes are naturally low in sodium, and very low in saturated fat and cholesterol. A bonus is they are also a good source of dietary fiber (making them wonderfully filling), potassium and manganese. They digest super well, and are fantastic to build meals around.
In addition to the sweet potatoes in this dish, it is also packed with many other vegetables that are dense with nutrition, including carrots, celery, onions, corn, thyme and rosemary…just to name a few. Though this is a “pie”, don’t let this one fool you, it is actually very light and easy to digest!
I also created a 9-minute You Tube video for you on how to create this recipe with simple step-by-step instructions that you can check out here!
Now that you know all of the health benefits, what are you waiting for?!
3large sweet potatoeschopped into thirds (peel the sweet potatoes, if you like)
High-quality sea saltto taste
Freshly ground black pepperto taste
2tablespoons+ 1/2 cup low-sodium vegetable brothdivided
1 1/4cupspeeled and diced carrots
1cupfreshpreferably or frozen peas
Kernels from 2 ears of fresh organic corn
1 1/4teaspoonsfresh thyme leaves
2teaspoonsfinely minced fresh rosemary
1/4cupegg substitutemixed with 3/4 cut very hot water (like Ener-G egg replacer)
In a large saucepan, bring enough water to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes, or until softened.
Drain sweet potatoes and place in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with sea salt and black pepper. Set aside.
Heat 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onions over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrots, peas, corn, thyme and rosemary. Increase the heat to medium-high.
In a small bowl, whisk together the rest of the vegetable broth and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, immediately reduce heat. Add sea salt and black pepper, and season to taste.
Remove from heat. Stir in the egg replacer/water combination. Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the sweet potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired. Bake in a preheated 375ºF oven until the top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.