Vegan Sweet & Gold Shepard’s Pie


Bottom Layer-

  • 6-8 medium size yukon gold potatoes, washed, peeled, and cubed
  • 1/2 cup almond milk
  • 1 tablespoon earth balance (vegan butter)

Middle Layer:

  • 1 package of vegan sausage (I used Gimme Lean)
  • 2-3 cloves of garlic, minced
  • 1 medium sweet onion, diced
  • 2 cups corn
  • 2 cups torn kale or spinach

Top Layer”

  • 6-8 medium size sweet pototoes, washed, peeled, and cubed
  • 1/2 cup almond milk
  • 1 tablespoon earth balance (vegan butter)
  • kosher salt & ground black pepper

cooking spray

  • Preheat oven 375F.
  • Bring 2 pots of salted water to a boil. Add yukon gold potatoes to one and sweet potatoes to the other.  Cook until tender but still firm, about 15 minutes. Drain and mash each pot of potatoes in separate bowls. Mix in butter and almond milk. Season with salt and pepper to taste; set aside.
  • In a skillet over medium-high heat a tablespoon of olive oil. Add onion and garlic, cook until translucent, about 10 minutes. Stir to prevent sticking.
  • Add Sausage to pan and cook until crumbled and browned.  Stir in kale and corn, until heated through.
  • In a greased baking dish add first layer, yukon gold potatoes. then Sausage mixture. Top with sweet potato mixture.
  • Place in oven and bake for about 20 minutes or until top layer is brown and toasted.

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