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delishyourdish:

“Sheperd’s Pie on the Fly”- Vegan Sheperd’s Pie with Sweet Potato

Last night was “Iron Chef” night in my house.  In other words, I take a bunch of different ingredients from the fridge and pantry that I need to use and throw them together to create one dish.  I ended up with a quick and easy Vegan Sheperd’s Pie.

Do you think Iron Chef Cat Cora wants to tango in kitchen stadium with me?

What You Need (Makes 1 “Pie”)

1 Cooked Sweet Potato (mashed)

1/2 Large Red Onion (sliced into rings, then cut in half)

1 Pkg. Birdseye Steamfresh Brussels Sprouts Singles (cooked according to pkg)

1 Tbsp. Sugar

1/4 Cup Black Beans (unseasoned)

2/3 Cup Crumbled Tempeh

1 Tbsp. Almond Milk (regular milk is okay too)

Garlic Powder (to taste)

Black Pepper (to taste)

1 Tbsp. Dijon Mustard

Set Oven to broil.

1. Heat a small, greased saute pan on low-medium heat.  Add in the onions and the sugar.  Cook onions until they have softened and caramelized (they will turn a nice brown color).  Then, add in the cooked brussels sprouts.  Saute for about 2 minutes.  Then turn the heat down to low.

2. Next, add the tempeh and black beans to the onion mixture.  Carefully fold in the tempeh, dijon mustard, black pepper and black beans,.  Set mixture aside.

3. In a small bowl, combine the mashed sweet potato, garlic powder and black pepper.  Mix well.

4. Next, pour the onion mixture into an oven safe baking dish.  Then, spoon the mashed sweet potato onto the vegetables.  Place dish in the oven for about 3-5 minutes.