Shepherd’s pie is a classic comfort food, and this plant-based version is no less so, incorporating miso and mushrooms for savory goodness. Its crowning glory is a fragrant topping made with the winning combination of sweet potatoes and sage. Plus, it’s got a whopping amount of vitamin D to help see you through these winter days.
This recipe makes a large quantity. Because it is so freezer friendly, you can easily split this between two smaller casserole dishes and pop one in the freezer for another time.