Vegginized Maple Bacon Bourbon Sheppard Pie

Ah Autumn is upon us once again. The start of cooler weather, and comforting foods and on a personal level my favorite time of the year. All that being said, I know adjusting to the newest form of normal has had its challenge to say the least, but I thought I would put my thinking cap on and come up with a new recipe for all my plant based loves. This Recipe is a Autumn twist on a timeless classless incorporating sweet potato mash, maple syrup and Bourbon. This recipe is Inspired by one of my favorite doughnut shops, and truly is to die for, and i have high hopes that it will become a staple at your Autumn Family Table. So TRY it out for yourself, and Enjoy!

Ingredients

5 Sweet Potatoes

1 Package of Gardein Beef-less Crumbles

1 package of Morning Star Farm Bacon

1 1/4 cup Brussel Sprouts (Shredded) 1 Leek (White Parts Finley Chopped)

1 1/2 cup Carrot (Shredded)

1 Granny Smith Apple (Peeled & Finely Chopped)

3 Cloves Garlic (Minced)

1 1/4 Cup Bourbon

1 tblsp Salt

Filtered Water

Crumble Seasoning

1/2 tblsp Seasoned Salt (1/2 for Filling, 1/2 for Potatoes)

1/4 tsp Ground Sage

1/4 tsp dried Rosemary

1 tsp Onion Powder

4 tblsp Flour

2 tsp salt and

1/4 tsp pepper (additional salt & pepper to taste)

2 1/2 cups Vegetable Stock

Mash Seasoning

2 tblsp Bacon Flavor God Seasoning

1 tsp Cayenne Pepper

4 tblsp Vegan Butter

1/2 cup Pure Grade A Maple Syrup

2 tblsp Cornstarch & 2 tblsp Water (for slurry)

Wash, Peel and then cube sweet potatoes and place in stock pot.

Add 1/2 cup Bourbon, 1 tblsp salt and Filtered Water until Potatoes are fully submerged.

Boil Sweet Potatoes for 20-25 minutes, or until fork tender.

Drain Potatoes, transfer to a large mixing bowl with vegan butter, mix in and set aside.

In a Large covered Skillet heat Olive Oil on Medium High Heat

Once Oil is hot Saute Leeks and Garlic then Fold in Gardein Beef-less Crumbles

Add, Brussel Sprouts, Garlic, Carrot, Apple salt and pepper to taste, and crumble seasonings stirring occasionally.

Brown for a few minutes and then add vegetable stock, and flour to the pan,cover and let simmer for 10 minutes.

While Crumbles and veggies are simmering, Fry Vegan Bacon per package instructions Sprinkle 1/2 Bacon Seasoning on the Bacon, Let Cool, Dice and set aside.

In a Medium sauce pan add 1/2 cup Bourbon and Maple Syrup

Bring Contents to a boil stirring to ensure nothing sticks or burns

Turn Heat to Low, and stir in pre-mixed Slurry (2 tblsp cornstarch/2 tblsp cold water)

Stir and simmer for 3-4 more minutes.

With a Masher Mash Sweet Potatoes Adding remaining Seasoned Salt, Cayenne Pepper and Bacon Seasoning

Mash Potatoes until Fluffy and Smooth, add 1/2 your Vegan Bacon and 1/2 of the Maple Bourbon sauce stir and set aside

Grease a Medium to Large Casserole Dish with non-stick agent of your choosing

Transfer Beef-less crumble mixture to the dish and smooth out with a spoon.

Dollop Sweet Potato Mash on top of Crumble Mixture then Smooth Covering entire crumble mixture

Once Smooth Take a Fork and Lightly Run it over the top creating a fork type pattern

Sprinkle Remaining Bacon on top of the sweet Potato topping

Place pie in 350 degree oven and Bake for 15 minutes, or until top has browned slightly

Take Pie Out of the Oven and Let Cool for a few minutes then serve and Enjoy !