It is cold outside and we are craving warm comfort food! Instead of a nice big power bowl I decided to make this version of pot pie/sheppards pie using the vegetables we had in the house and sweet potatoes, love sweet potatoes. The recipe is what I used but feel free to use the vegetables you have, fresh or frozen work, and if you are looking to add protein add beans (I like white beans in this one or black beans but make sure you rinse and drain them) or meat for those who eat it.
Sweet Potato Pot Pies
Makes 6 servings, individual oven safe ramekins (about 2 cups in size)
3 large sweet potatoes
1 1/2c chopped carrots
1 1/2c white organic corn
1 1/2c chopped, about 1″, green beans
1 1/2c peas
3 stalks of celery, chopped
1 leek, chopped white and green parts only
1-2 TBSP extra virgin olive oil
3 TBSP corn starch
32 oz organic vegetable broth
sea salt and fresh ground pepper to taste
pinch of fresh ground nutmeg
For my meat eating friends, optional 1- 1/2 pounds chicken breast, cooked and chopped can be added.
Bake or cook sweet potatoes, remove skins, mash with a fork, and set aside. Preheat oven to 350. In large skillet drizzle olive oil and sauté leek and celery until tender. Heat vegetables that need to be cooked such as fresh carrots and thaw out any frozen vegetables being used. Once leeks and celery are tender sprinkle corn starch over and stir with a wooden spoon. Add salt and pepper, and a pinch of nutmeg. Slowing pour in broth while stirring. Bring to a boil, stirring frequently. Once at a boil, boil a couple of minutes to thicken while stirring. Reduce heat to a low and add vegetables. Divide mixture into 6 ramekins or oven safe dishes. Top with the sweet potatoes, divided between the dishes. Bake approximately 20 minutes. Optional you can also broil to brown and crisp the tops a little. Remove from oven and let sit for 5 minutes, being careful when serving as dishes are very hot. Enjoy!