Sweet Potato Shepard's Pie

Ingredients
Serves 11 to 12
 
Coconut oil, for greasing pan
3 large sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like)
1/2 cup almond milk
High-quality sea salt, to taste
Freshly ground black pepper, to taste
2 tbsp + 1/2 cup low-sodium vegetable broth, divided
1 cup chopped onions
1 clove garlic, minced
1 cup chopped celery
1 1/4 cups peeled and diced carrots
1 cup fresh (preferably) or frozen peas
Kernels from 2 ears of fresh organic corn
1 1/4 tsp. fresh thyme leaves
2 tsp finely minced fresh rosemary
1 tbsp arrowroot starch
1/4 cup egg replacer, mixed with 3/4 cup very hot water
Nutmeg (optional)
 
Directions
Lightly grease a 2-quart glass casserole dish with coconut oil.
 
In a large saucepan, bring enough water to a boil to cover sweet potatoes completely, and add the sweet potatoes. Reduce the heat, and simmer for about 30 minutes, or until softened.
 
Drain sweet potatoes and place in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with sea salt and black pepper. Set aside.
 
Heat 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onions over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrots, peas, corn, thyme and rosemary. Increase the heat to medium-high. In a small bowl, whisk together the rest of the vegetable broth and arrowroot until smooth, and add to the skillet. When the mixture gets close to boiling, immediately reduce heat. Add sea salt and black pepper, and season to taste. Remove from heat. Stir in the egg replacer/water combination.
 
Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the sweet potato mixture over the vegetables, spreading to cover all the way to the edges of the dish. Sprinkle the top with nutmeg, if desired.
 
Bake in a preheated 375ºF oven until the top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.