Vegan Sweet Potato Shepherd’s Pie
A hearty lentil and mushroom filling sits under a creamy sweet potato mash, making this the ultimate plant-based comfort dish.
Ingredients
For the Sweet Potato Topping:
- 2 large sweet potatoes peeled and cubed
- 2 tbsp olive oil or vegan butter
- ¼ cup non-dairy milk for extra creaminess
- ½ tsp salt balance is key
- ¼ tsp black pepper for a little kick
For the Filling:
- 1 tbsp olive oil for sautéing
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup mushrooms chopped
- 1 cup cooked lentils because protein matters
- 1 cup frozen peas and carrots mix
- ½ cup vegetable broth
- 1 tbsp tomato paste adds richness
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Boil the sweet potatoes in salted water until soft, about 15 minutes. Drain and set aside.
- Mash them with olive oil, non-dairy milk, salt, and black pepper. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in lentils, peas, carrots, tomato paste, broth, thyme, paprika, salt, and black pepper. Let it simmer for 5 minutes.
- Transfer the filling to a baking dish and spread evenly.
- Top with the mashed sweet potatoes and smooth out the surface.
- Bake at 375°F (190°C) for 15 minutes or until slightly golden.
- Let it cool for a few minutes before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
- Magnesium: 12%
Additional Notes & Tips
- Swap sweet potatoes for regular potatoes if you prefer classic flavors.
- Add a splash of soy sauce to the filling for extra umami.
- For a crispy top, broil for 2 minutes at the end.
- Serve with a side of crusty bread for extra indulgence.
- Leftovers taste even better the next day (if you can wait that long).