Vegan Sweet Potato Shepherd’s Pie

Instructions

1. To prepare the sweet potatoes: Prick the potatoes all over with a knife or fork. Cook on high in the microwave until soft, starting with 4 minutes per potato, then adding a minutes per potato until all are done. Alternatively, preheat the oven to 425.ºF. Wrap the potatoes in foil and bake for 45 minutes to 1 hour or until soft. When cool enough to handle, peel and discard the skins. You can do this step ahead of time.
2. Combine the sweet potatoes in a shallow bowl with the vegan butter (if the potatoes are no longer hot melt the vegan butter in a saucepan or microwave it in a small bowl). Add the plant-based milk and mash until the potatoes are smooth and fluffy. Season with salt; add a pinch of nutmeg if desired, then cover and set aside until needed. 
3. Preheat the oven to 375º F.
4. Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and garlic and continue to sauté until the onion is golden. 
5. Add the beefy ground beans, corn, barbecue sauce, seasoning, parsley and pepper. Cook for 6 to 7 minutes over medium-high heat or until everything is well blended and piping hot.
6. Lightly oil a 2-quart (preferably round or oval) casserole dish or two deep-dish pie plates. Pour in the ground-and-bean mixture, then spread the sweet potato mixture evenly over the top with a silicone spatula. 
7. Bake for 35 to 40 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve — or just scoop out. It doesn’t have to be neat to taste great!