White Sweet Potato Shepherd’s Pie

Name: White Sweet Potato Shepherd’s Pie
Yield: Serves 4
Cuisine: Trinidadian
Ingredients: pink or sea salt, to taste; ⅓ cup (80 ml) coconut milk; 3 roasted garlic cloves (see Island Tips), optional; 1 tablespoon vegan margarine; 2 white sweet potatoes, chopped (see Island Tips); 2 tablespoons olive oil; Sprigs of fresh or dried rosemary; 1 teaspoon Madras curry powder; 1 teaspoon black pepper; 1 teaspoon mild paprika; 3 tablespoons nutritional yeast flakes; 1 tablespoon Bragg Liquid Aminos or soy sauce; ¼ cup (60 ml) tomato sauce; ½ teaspoon ground cumin; ½ teaspoon Marmite or Vegemite; 1 teaspoon Bajan Pepper Sauce, optional; 1 tablespoon American-style prepared mustard; 1 tablespoon tomato paste; 1 teaspoon pink or sea salt; 3 garlic cloves, pressed; ¾ cup (180 ml) boiling water; 2 teaspoons olive oil; 1 onion, chopped; ¾ cup (75 g) textured vegetable protein (TVP) granules; 3 tablespoons Bajan Seasoning; 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried; 1 cup (240 ml) water; 1 shallot, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Give your old shepherd’s pie topping a makeover by using white sweet potatoes instead of regular potatoes! Onion Gravy is a good topping for this pie.

Ingredients

Potato Topping

2 white sweet potatoes, chopped (see Island Tips)
1 tablespoon vegan margarine
3<

Americas
Guyana
Trinidad & Tobago
Pie
Vegan
Caribbean

Method

To make the potato topping, cook the sweet potatoes in boiling salted water for 20 to 25 minutes, until just tender. Drain, add the margarine, optional garlic, and coconut milk, and mash until smooth. Season with salt to taste.
While the potatoes are cooking, make the filling. Pour the boiling water over the TVP, stir, and let stand for 5 to 10 minut