Andean Shepherd's Pie

Gluten-free, vegan, freezer/make-ahead friendly

Two lbs. potatoes, sweet potatoes or yams

3-4lbs veggies (garlic, onion, carrot, winter squash, green beans, cherry tomatoes, red bell pepper – feel free to mix it up!)

Sea salt

Optional: aji amarillo chile, lime

This dish comes together in minutes, with a little forethought…

When you already have something in the oven at 350f-400f, pop in the potato, sweet potato, or yam. Roast until soft, easily pierced with a knife. Cool, peel, and mash smooth. Season lightly with sea salt, to taste. You can continue assembly here, or cover and refrigerate for up to 3 days.

  At the same time, or later in the week, roast the veggies, toss with just a little oil and salt, and roast until browned and thoroughly cooked. We like to add a little Peruvian aji amarillo chile and a spritz of lime. You can either cool and refrigerate your roasted veggies now (save all the pan juice!), or continue with the next step.

  When ready to assemble, lightly oil the bottom of a 3-4 quart baking dish. Place the roasted vegetables in the dish. Check seasoning and adjust to your taste, if needed. With a silicone spatula, gently spread the mashed potato, sweet potato, or yam over the roasted veggies. At this point you can cover the top with freezer paper, wrap tightly with plastic wrap and freeze.

  When ready to bake, preheat oven to 425f. Drizzle top lightly with a neutral oil (safflower, grapeseed) and bake until top is well-browned. Serve immediately and enjoy the hearty, warming and healthy potato!