Are you in need of a show-stopping vegan main dish? Don’t miss this Sweet Potato Shepherd’s Pie! This hearty, earthy entree is perfect for a fall feast, combining flavorful veggies and lentils with a creamy sweet potato topping. It’s easy enough to make for a weekday dinner but fancy enough to impress a crowd!
My traditional vegan shepherd’s pie has been a fan-favorite for the holidays for many years. So I thought I would introduce a fun variation this season – Sweet Potato Shepherd’s Pie!
If you’re looking for a filling, cozy entree to enjoy on these cool fall evenings, you’ve found the one! This vegan Sweet Potato Shepherd’s Pie is a perfect mix of fresh, earthy vegetables and a rich and creamy sweet potato topping.
Plus this shepherd’s pie can be prepped in no time! Simply sauté the vegetables with a few flavorful seasonings and mix them with a can of lentils. Then you can quickly whip together a creamy sweet potato topping and spread it over the filling. The dish then bakes up in the oven in just over an hour. It doesn’t get much better than this!
Whether you make this as the main dish for a holiday gathering or a regular weeknight dinner, I promise it will be a hit every time.
Table of Contents
Helpful Tips
Cook the sweet potatoes ahead of time.
Boiling them can take up to 20 minutes, so if you need to speed up the process you can do this part in advance and have the potatoes ready when you are.
Adjust the spices and flavors.
If you’re looking to switch up the flavor of this shepherd’s pie, you can add experiment with your own favorite herbs and spices like rosemary, nutmeg, oregano, or cumin.
Make a double batch.
This Vegan Sweet Potato Shepherd’s Pie is perfect for freezer meals. You can make a double batch and freeze the extra for later. To reheat, thaw and bake for 15-20 minutes at 350 degrees Fahrenheit.
Easy Variations
Get creative with the toppings. To switch up the flavor and texture of the dish, you can also top the sweet potatoes with coconut flakes or toasted bread crumbs.
Make it low carb. Use mashed cauliflower or a combination of sweet potato and cauliflower for a lower carb version. (Or check out this Mushroom & Cauliflower Shepherd’s Pie!)
For a spicier version, add some diced jalapenos or a sprinkle of red pepper flakes to the veggie mixture for a kick of heat.
Use a different type of vegan butter such as coconut butter in the sweet potato topping for an extra layer of flavor.
Swap out the sweet potatoes in the topping for other root vegetables like parsnips or turnips or try making it with roasted butternut squash.
Instead of vegetable broth, use vegan mushroom broth or add a dash of white wine to the filling for an extra boost of umami.
Instead of the Italian seasoning blend, use freshly minced herbs like thyme, rosemary, and oregano for a more fragrant filling.
Add a pinch of nutmeg to the sweet potato topping for a subtle sweetness.
More Tasty Ideas
If you love this vegan-friendly Sweet Potato Shepherd’s Pie, be sure to check out these other delicious recipes:
Recipe
Servings: 6 servings
Calories: 294kcal
Ingredients
Sweet potato topping:
- 2 lbs sweet potatoes peeled and diced
- ¼ cup vegan butter
- 2 tablespoons plain almond milk
- Fresh thyme for garnish optional
Filling:
- 2 tablespoons olive oil
- 1 onion diced
- 1 stalk celery diced
- 3 large carrots diced
- 8 oz baby bella mushrooms quartered
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 teaspoon italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 can lentils rinsed and drained
- 1 cup frozen peas
Instructions
Place sweet potatoes in a large pot, fill with water until all potatoes are completely submerged.
Then bring to a boil and cook for 10-15 minutes, or until potatoes are tender
Drain potatoes, mash with the vegan butter and almond milk; set aside
Meanwhile, in a large skillet over medium heat, add the oil, onion, celery, carrots and cook, stirring frequently until the onion is translucent and veggies have started to soften, about 5 minutes
Add the mushrooms and cook until most of the liquid has evaporated, an additional 5-6 minutes
Add the garlic and cook for one minute, then sprinkle the flour, italian seasoning, smoked paprika, thyme, salt and pepper and stir to coat
Slowly add the veggie broth, stirring well, followed by the soy sauce and bring to a simmer
Add the lentil and peas and continue to simmer until the sauce has thickened slightly, about 5 minutes
Transfer the mixture to a greased 9×13 baking dish
Carefully spread the sweet potatoes over the filling, then bake in preheated oven for 40-50 minutes, until the filling is bubbly and the potatoes have crisped a bit
Garnish with fresh thyme if desired
Nutrition
Calories: 294kcalCarbohydrates: 44gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 852mgPotassium: 894mgFiber: 8gSugar: 11gVitamin A: 27357IUVitamin C: 17mgCalcium: 90mgIron: 2mg
