Sweet Potato Shepherd's Pie

This is a blend of sweet and regular potatoes. It's vegetarian, so feel free to sub. in real ground beef. Don't remember where I got it!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1  large onion, chopped
• 1  lb vegetarian ground beef (Yves Ground)
• 1  cup  textured vegetable protein, granules soaked in water
• 2  teaspoons dried basil
• 2  garlic cloves, minced
• 2  cups frozen green beans, thawed
• 1 (15 ounce) can diced tomatoes
• 2  sweet potatoes
• 2  medium baking potatoes
• 2  eggs, beaten
• 1⁄4-1⁄2 cup  shredded cheddar cheese

Directions

1. Peel, chop and boil sweet potatoes and baking potatoes until tender.
2. Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray.
3. While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently.
4. Stir in the ground “beef” (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes.
5. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes.
6. Transfer beef mixture to prepared dish.
7. Mash the potatoes and mix in the eggs. Spread evenly over meat mixture.
8. Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top.
9. Sprinkle with cheese and continue cooking for 5 minutes.