Gluten Free Autumn Shepherd’s Pie

Ingredients

• 3 cups diced sweet potatoes (from 1 large or two medium, about 1 1/2 pounds) – cut into 1 inch dice
• 1 package Kettle Cuisine Roasted Vegetable Soup
• 2 cups cooked chicken (about half a chicken) – shredded or diced
• 2 tablespoons Earth Balance (or other dairy free butter substitute)
• 1/4 cup rice milk
• 1 teaspoon kosher or fine sea salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 450 degrees. Put the sweet potatoes into a pan with heavily salted cold water. Cover and bring to a boil. Once it comes to a boil cook until fork tender, about 10 minutes.

2. While the sweet potatoes are cooking, microwave the soup for 3 – 4 minutes or until hot. Stir and pour into a mixing bowl. Add the chicken and stir to combine. Divide the mixture between 2 oven safe bowls or ramekins (my ramekins hold 18 ounces).

3. When the sweet potatoes are done, drain them and then return them to the hot pot. Put back on the fire and cook for another 30 seconds or so to evaporate any excess liquid. Turn off the heat, mash the potatoes with a potato masher then add the Earth Balance, rice milk, salt and pepper. Mash together until fairly smooth. Divide the potato mixture between the ramekins on top of the chicken mixture. Spread all the way to the edges of the ramekins. With the tines of a fork, rake the top of the potatoes to create little ridges. Cook for 10 – 15 minutes or until hot and bubbly. If you want the top of the potatoes a little more browned, turn on the broiler and broil for a minute but watch carefully so it doesn’t burn.

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