Vegan Sweet Potato Shepherd's Pie

Published: Nov 8, 2023 · by Nicole · Updated: Nov 8, 2023 · This post may contain affiliate links.

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.

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

Vegan Sweet Potato Shepherd’s Pie

This hearty, earthy Sweet Potato Shepherd’s Pie combines flavorful veggies and lentils with a creamy sweet potato topping. Perfect for a fall feast.

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Main Course, Side Dish, Vegan

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: shepherd’s pie with sweet potatoes recipe, sweet potato shepherd’s pie, vegan savory pie, vegan shepherd’s pie recipe sweet potato

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

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!