This is not the traditional shepherds pie. It is anything but …first it is meatless and instead of using potato, this is topped sweet potato. I guess it is pretty obvious now that the "V" stands for vegetarian. Here is the recipe:
1 1/2 pounds sweet potatoes, peeled, cut into 2" cubes
1 pound butternut squash, peeled, seeded, cut into 2" cubes
1 medium potato, peeled, cut into 2" cubes
2 tablespoons from I Can’t Believe It’s Not Butter Sticks
2 tablespoons pure maple syrup
2 14oz Gimme Lean Ground Sausage
2 cups chopped leeks
1 cup frozen peas
3/4 cup frozen corn kernels
1/3 cup greek yogurt
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
Cook sweet potatoes, squash and potato in large saucepan of boiling salted water until tender, about 20-30 minutes. Drain, return all to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add the I Can’t believe it’s not butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 400°F. Oil the 8 x 8 x 2-inch glass baking dish. Cook Gimme Lean sausage in large skillet over medium-high heat breaking up with back of spoon for about 10 minutes. Using slotted spoon, transfer sausage to large bowl; add another tablespoon of oil in skillet. Add leeks to skillet and sauté over medium-high heat until tender, approx. 7 minutes. Add softened leeks to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, yogurt, egg, curry powder and coriander.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and sweet potato topping begin to brown around edges, about 45 minutes to an hour.
Sprinkle with a little cinnamon before serving. (I crushed some Sour Cream and Onion Pop-Chips and topped it (as seen above) …..it adds a nice crunch)
Tagged: , squash , sweetpotato , recipe , vegetarian