Moroccan Shepard's Pie

I was reading vegetarian times recently and saw that they are hosting a contest for International Holiday Dish, this is a recipe that I thought of to enter. Trying to think of a recipe that had never been published, and that was international, AND holiday-esq, was a little difficult. In the end I came up with a Moroccan style Shepard's Pie. In my opinion Moroccan food is incredible, the flavors are great and you just feel exotic eating it. Because potatoes are very holiday, why not Shepard's Pie? Well here it is, and it turned out amazing!


What you need:
-Olive Oil
-1 red onion, chopped
-1 white onion, chopped
-1 head of celery, chopped
-4 cloves garlic, finely chopped
-1 large eggplant, cubed
-12 oz cremini mushrooms, sliced thick
-1 bag of cauliflower florets, chopped bite size
-1 can chopped tomatoes
-1 can garbanzo beans
-The juice of one lemon
-2 Tbsp chopped ginger
-1 Tbsp cumin
-1 Tbsp curry powder
-1 Tbsp Chili powder
-1 tsp Turmeric
-1 tsp Cinnamon
-Salt and Pepper to taste
-1 handful raisins
-2 1/2 Tbsp Peanut Butter
-Cilantro, chopped

-3 large Sweet Potatoes
-1lb. red or fingerling potatoes
-1/4 cup soy creamer, plain
-3 Tbsp butter substitute
-cumin, chili pepper, curry powder, cinnamon, turmeric, salt and pepper, to taste

1. Preheat oven to 350F
2. After prepping all the veggies, heat a large cast iron pot, and add enough olive oil to coat the bottom of the pot. Add garlic and ginger, cook until fragrant.
3. Add all the vegetables, except the tomatoes and garbanzo beans, and saute until softened. (when I did this part I had to add the vegetables in batches because there were so many)
4. Once all the vegetables have cooked down add the tomatoes and garbanzo beans. (don't drain the tomatoes and beans because the liquid will help with the broth)
5. Let the stew simmer while you prepare the potatoes.
6. Cook the potatoes so you are able to mash them. You can do this by boiling them, or piercing the potatoes with the knives and microwave until soft.
7. Once the potatoes are cooked, mash them, skins or not. (I like the skins on, but it is about preference)
8. Mix the mashed potatoes with the soy creamer, butter substitute, and spices until fully incorporated. 
9. After the potatoes are prepared, it's time to go back to the stew. Add the peanut butter to the stew and stir until incorporated.
10. Spray and 13x9 in pan with non-stick spray and pour the stew into the pan.
11. Spread the potato mixture on top of the stew and bake for 30 mins.
12. Let the "pie" cool for five mins, and serve. Top with cilantro. ( I think hot sauce is also delicious on top)