Sweet Potato Shepherd's Pie

This year fall is quickly turning into winter and I just want to stay home all day and cook, meditate, practice yoga, read and watch a good movie. Today with the icy rain and school cancelled I cooked up a delicious surprise!

Ingredients:

1 onion, diced
3 garlic cloves, minced
1 celery, diced
2 carrots, half mooned slices
1 green bell pepper
1/2lb soy crumble or lean meat like bison
2 heaping TB of fresh thyme
1TB fresh sage

1 15oz can fire roasted tomatoes
1 bunch of fresh spinach
1/2tsp. all spice
Salt and pepper to taste

8 small sweet potatoes
3TB almond milk
2TB earth balance
1TB dried thyme
1/2tsp all spice
3 bay leaves

Directions:

Preheat oven 400 degrees F. Chop the sweet potatoes and boil with water and bay leaves for 15minutes or until soft. Remove the bay leaves and drain the water. Add the earth balance and milk and blend with an electric blender blend until smooth. Add the spices and mix.

Heat a skillet with 1TB earth balance and sauté the onions, garlic, carrots, bell pepper and celery for 5min. with the lid on, stir occasionally or until the veg is tender. Add the soy crumble, tomatoes and seasonings and cook for another 5-10minutes. In two bread pans split the soy crumble mixture and spread to over the bottom as the first layer, second layer of spinach and top with mashed sweet potatoes. Bake for 20-25minutes. Let stand and cool for 5-10minutes and serve.