Wow, it's December! Do you realize we’re now so close to Christmas? There are so many things I want to get done in the next few weeks and, even though I know it is physically impossible to finish my list, I can still try right? So excited!
Today's recipe is inspired by The Christmas Song. You know, like “Chestnuts roasting on an oped fire….. Jack Frost nipping at your nose….”. Some people call it the chestnut song also. I’ve always loved this song
My mom and sisters were the only ones in my family who enjoyed these, but they loved them! They said it was like everything they love about a classic holiday dinner in one dish. I added white beans for some heartiness and I even threw in some apples for that extra holiday touch.
You can make these individually like I did or feel free to do it all in a casserole dish if that’s easier. Also, if you can’t seem to find chestnuts you can replace them with potatoes. I know, weird right?, but if you’ve ever tasted chestnuts you’ll know that’s what they resemble. You could throw in some pecans or walnuts to get that nuttiness and add crunch too. <-Actually, do this anyway it sounds really good!
……and though it’s been said, many times, many ways……MERRY CHRISTMAS to you! Have a great holiday guys!
Sweet Potato + Roasted Chestnut Shepherd's Pies
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
Filling:
2 tablespoons olive oil
1 red onion diced
4 cloves garlic, minced
1/2 head cauliflower florets roughly chopped
1 green apples peeled, cored, and diced
2 cups portabello mushrooms sliced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 1/2 cup roasted and shelled chestnuts roughly chopped
1 1/2 cups cooked white beans or a preferred bean
1/2 cup full-fat coconut milk
1 cup vegetable broth
salt and pepper to taste
2 tablespoons cornstarch + 2 tablespoons cold water
Topping:
3 large or 6 small sweet potatoes cooked & peeled
1/3 cup full-fat coconut milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon coconut oil melted
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Instructions
Heat olive oil in a large skillet over medium high heat and add garlic, onion, cauliflower, and apples. Cook for 5 to 6 minutes until the apples start to soften, then add mushrooms and herbs and cook 1 or 2 minutes more until mushrooms start to darken. Add in chestnuts, beans, coconut milk, and broth and stir over heat until mixture starts to boil.
Reduce heat to medium low and whisk cornstarch and water in a small bowl until completely smooth. Pour into pan while stirring and continue stirring until mixture thickens. Season to taste with salt and pepper.
Preheat oven to 375 degrees F (190 C) and grease 6 ramekins or a casserole dish (such as a 13x9) with a light coat of oil. Place on a foil or parchment lined tray to catch any sauce that drip out while baking.
Combine the ingredients for topping in a food processor or or blender and pulse until completely smooth (alternatively you can use a potato masher and do it by hand). Use a 1 cup measuring cup to divide the filling mixture into ramekins followed by about 1/2 cup of the sweet potato mixture. Gently spread the sweet potatoes on top with a spoon or spatula to smooth.
Bake for 20 to 25 minutes or until tops begin to brown and sauce is bubbling hot.
Remove and cool for at least 5 minutes before serving.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Homemade Chocolate Peppermint Pattie Candies
- Roasted Veggie Power Bowls + Tahini Sauce
- Roasted Butternut Squash, Quinoa, & Lentil Burritos
- Super Soft & Chocolate-y Cookies
- Chocolate Cookie Dough Pretzel Cup Candy
- The BEST Chewy Gingerbread Cookies!
- Copycat "Reese's" Peanut Butter Cup Candies
Also, I've been starting to vlog in case you missed it.
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