Sweet Potato and Edamame Shepard's Pie

Ingredients:

• 1 tbsp canola oil or Earth Balance margarine, plus extra for pan
• 1 1/2 lb sweet potatoes
• 1 1/2 cups non dairy milk
• 1 tbsp dark miso
• 2 cups chopped onions
• 2 cups fresh cremini mushrooms
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 1/2 cup white wine
• 2 tbsp chickpea flour
• 1/4 tsp salt
• 2 cups chopped mustard greens or kale
• 1 cup shelled edamame, thawed

Directions:

Preheat the oven to 400 degrees. Lightly oil a 2-L baking dish.

Bake the sweet potatoes until they are very tender. Let them cool until you can handle them. Strip off the skins, drop the flesh into a food processor, puree until smooth, scraping down the sides to get it all. Add 1/2 cup of the milk and the miso and puree to mix well. Reserve.

In a large pot, heat the oil over medium-high heat. Saute the onions, mushroom, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened. Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly. Drizzle in the remaining 1 cup milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan. Dollop the sweet potato mixture over the filling and spread it to make an even topping.

Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot, or let cool and refrigerate.

Ugly looking shepards pie. Tasted good though!