Topping:
2 cups sweet potatoes, peeled and cubed
1 cup white potatoes, peeled and cubed
1 cup carrots, scrubbed and cut into ½ inch pieces
1 cup parsnips, scrubbed and cut into ½ inch pieces
1 cup finely chopped leeks
1 vegetarian or chicken soup cube dissolved in ½ cup boiling water
2 tsp garlic powder
Base Mixture:
1 medium onion diced
2 cloves garlic minced
1 cup adzuki beans or 1 lb of ground chicken or beef
1 cup frozen green peas or edamame beans (not in the pod)
1 red pepper diced
2-3 tbsp organic tomato paste
2 tbsp tamari or coconut aminos
½ cup chopped fresh parsley
1 tsp dried rosemary
½ tsp dried thyme
Heat oven to 400 degrees. Boil sweet potatoes, carrots, parsnips until soft. Drain water and mash. While still hot, add soup broth, garlic and leeks. Mix together and set aside.
Sauteed onions and garlic for 2 minutes in a large pan. Add meat or beans, peas, pepper and spices. Cook for 5 minutes. Mix in tomato paste.
Transfer ingredients from the pan into a deep 8-9 inch baking or casserole dish. Distribute evenly along the bottom. Cover with mashed topping. Bake covered for 20 mins, then uncover for 15 mins. Broil for the last 5 minutes to create a crispy layer on top.
