Sweet Potato Stout Shepard’s Pie (Meatless). Vegan, full of warm deliciousness, and freezer friendly.

Some days just making it to dinner feels like an accomplishment. After rage-cleaning your house because you spent too much time reading the news. After seriously considering faking an illness to stay in bed. After realizing that the hint of gray that’s peeking through the windows at noon is all the sun you’re gonna get today, and maybe for quite a while longer.

Baking helps, I promise. You get to feel like you did something, made something, provided something. You get to lose yourself in the task of it and force those other rage-inducing thoughts to the back of the shelf for a bit.

You also get to eat, and that’s always a win.

Today I decided to beer-ify a childhood favorite, that just seemed to be appropriate. I decided to make it vegan, because if I have beer, sweet potatoes, and caramelized leeks I don’t need much else. Also, it makes me feel healthy and that makes me less likely to want to stay in bed all day tomorrow.

This also freezes well, so that you can make a double batch and maybe bring it to someone who may need a little warm, beerified comfort. Because we’re all in this together.