Spicy Creole-Inspired Vegan Shepherd’s Pie

This pie features a smoky, spicy filling of black-eyed peas and vegetables, topped with a creamy, naturally sweet potato mash.

INGREDIENTS

A. Sweet Potato Topping

• 3 lbs Sweet Potatoes (about 4-5 medium), peeled and cubed
• 1/2 cup Unsweetened Plant Milk (Oat or Almond)
• 1/4 cup Vegan Butter
• 1/2 tsp Salt
• Pinch of Cinnamon or Nutmeg (optional)

B. Spicy Creole Filling

• 2 Tbsp Olive Oil
• 1 large Red Onion, chopped
• 1 Red Bell Pepper, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 2 cups Vegetable Broth
• 2 (15 oz) cans Black-Eyed Peas, rinsed and drained
• 1 cup Frozen Organic Corn
• 2 Tbsp Tomato Paste
• 2 Tbsp Creole Seasoning (such as Tony Chachere's or Zatarain's)
• 1/2 tsp Smoked Paprika
• 1/4 tsp Cayenne Pepper (adjust to desired heat)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper

INSTRUCTIONS

STEP 1: PREPARE SWEET POTATO MASH

1. Cook Potatoes: Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
2. Mash: Return the potatoes to the pot. Add the plant milk, vegan butter, and salt. Mash until completely smooth and creamy. Set aside.

STEP 2: COOK THE FILLING

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and celery. Sauté for 8-10 minutes until the vegetables are very soft.
2. Add Garlic & Spices: Stir in the minced garlic, Creole seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Make Roux: Stir in the flour until it disappears, forming a paste (roux). Cook for 2 minutes, stirring constantly.
4. Add Liquids: Whisk in the tomato paste and then slowly whisk in the vegetable broth and diced tomatoes. Bring to a simmer, stirring until the mixture thickens.
5. Add Peas & Corn: Stir in the black-eyed peas and corn. Add salt and pepper. Reduce heat and simmer gently for 10 minutes to allow the flavors to meld.

STEP 3: ASSEMBLE AND BAKE

1. Preheat: Preheat oven to 375°F (190°C).
2. Assemble: Pour the filling mixture into a 9x13 inch baking dish.
3. Top: Carefully spoon the sweet potato mash over the filling, then spread it evenly using a spatula. You can rough up the top with a fork for texture.
4. Bake: Bake for 25-30 minutes, or until the filling is bubbling hot and the top is lightly browned.
5. Serve: Let the pie rest for 10 minutes before serving. Enjoy!