Nomad's Pie

My take on Shepard's Pie...don't be discouraged by how long this is, it's not hard, and is seriously good.

2 small sweet potatoes
1 pound (about three) Yukon gold potatoes
1/4 c soy or nut milk
2 T margarine (like Earth Balance)
1 T Dijon mustard
1 c veggie stock
1/3 c white wine (cooking wine is fine or something not-too-sweet)
2 c beans (I like kidney, but another kind would do just fine)
1 c chopped carrots
1 c chopped green beans (fresh or frozen)
1 c peas (fresh or frozen)
1 c corn (fresh or frozen)
2 cloves garlic, crushed
1 T fresh rosemary, chopped (or 1 t of dried)
1 t dried rubbed sage
1/2 t cinnamon
pinch of fresh ground nutmeg
sea salt to taste (1 t plus)
fresh ground black pepper to taste

Preheat oven to 375.

Start by boiling your Yukon gold potatoes (I simply wash them, chop them into small cubes, and toss them into salted, boiling water) for about 30 minutes until they're very soft. When they're done, drain them and mix them with the soy milk and the earth balance (and some salt and pepper - but not too much salt, you'll have some in the veggie mix as well). When they're fluffy and tasty, set them aside.
Wash, chop, and boil your sweet potatoes as well. I do these in small cubes also, and cook them for about 30 minutes (right alongside my Yukons but in another pot), then drain and set them aside - they go into the veggie mixture.

To assemble the filling for your pie: in a large, heavy bottomed pot, cook your carrots in a little olive oil or margarine for about 10 minutes. Depending on whether or not your other veggies are fresh or frozen, you will need to add them in stages so that, eventually, everything is nice and tender. I start my carrots, then add my fresh green beans, and finally add my kidney beans, frozen corn, and frozen peas - you get the idea. Once your veggies and beans are in the mix, add the crushed garlic and cinnamon, nutmeg, and sage. Saute for 5 more minutes.

Add the white wine, deglaze the pan, cook for 2 more minutes, then add the mustard, rosemary, and veggie stock. Bring the whole pot to a boil, reduce to a simmer, season with salt and pepper, stick a lid on it, and let it cook for 10 to 20 minute (just test the veggies for softness at the 10 minute mark). Remove from the heat, toss in any veggies that were frozen, and your cooked sweet potato chunks.
Spread all of the filling into a glass baking dish, top with the Yukon gold mashed potatoes and bake, uncovered, for 30 minutes until the potatoes just brown a bit.

Blend all the ingredients in a high-speed blender until smooth and no pieces of almonds remain. Refrigerate until needed.