Vegan Sweet Potato Shepherds Pie! Packed with beans, vegetables, amazing spices and topped with mashed sweet potatoes. Healthy, hearty, delicious and something even your flesh-eating friends will enjoy.
Are you ready for a dish with all the holiday flavors without all the bones, flesh and other bad crap? Well, come and get it! My Vegan Sweet Potato Shepherds Pie is stuffed with a ton of veggies, beans, and topped with some succulent sweet potatoes.
So, this year have a Merry Christmas and give your friends and family the gift of clean coronary arteries. Let’s get this is PAHTEE started!
Vegan Sweet Potato Shepherds Pie
This is not your typical Shepherd’s Pie – it’s BETTER!
First of all, there’s no fat-filled, greasy ass ground beef. The filling is simply a mixture of vegetables, chickpeas, and lentils. But, the one that excites the most are the sun-dried tomatoes. OMG! I love the little bit of texture and tanginess they add to this dish. Not the norm for most shepherd’s pies.
As the vegetables cook they are seasoned with coriander, thyme, rosemary, and parsley in low-sodium vegetable broth. Salt is optional, but I don’t think it’s necessary.
I used sweet potatoes for the topping instead of white potatoes. The sweetness works perfect with the savoriness of the veggies.
Bake the sweet potatoes at 420 degrees for 30 minutes or so. You want them tender enough to mash with a fork. Boiling is an option, but we’re going to be leaving the skins on so boiling wouldn’t really work.
Yes, we’re leaving the skins. Trust me.
Once the sweet potatoes are finished you can mash them right on the baking pan. Set them aside until you’re ready to use them. But, since it’ll take at least 30 minutes for the potatoes to bake, use the time to prep your veggies and cook them.
While the potatoes are cooking, heat a nonstick skillet over medium-high heat. Start adding your veggies in the order I list them in the recipe. Remember, we never use oil to cook.
If you’re worried about sticking, don’t. You can use some of the veggie broth along the way. Mushrooms are also great for no oil cooking because they release a lot of liquid as they cook.
If You Build It, They Will Come
It’s time to put it all together. Spoon the filling into a 9×11 or 9×13 baking dish and evenly spread the sweet potatoes over the top. Simple, right? The hardest part about this whole thing is the waiting. But, take heart. It won’t be long now.
I can tell you’re getting excited and that’s totally cool and normal. You should be excited. I get the warm and fuzzies down in my yummies the closer this thing gets to being finished.
Okay, back to business. Place the Vegan Sweet Potato Shepherds Pie in the oven and let it bake for about 10 minutes or so. Just to get the dish hot.
Finally, it’s TIME! Take this pie out of the oven, swoon, and chow down!
This Vegan Sweet Potato Shepherds Pie is what you call “the ultimate peasant food.” And, that’s good. Because that means you get a lot of it, it’s cheap, easy to make and peasant food was usually very healthy. Yes, this one is very healthy.
Eating like a king ain’t that great and wasn’t healthy. Kings usually had gout, died young, and were pretentious fat-asses for the most part. So don’t be a king, be a peasant. Or, at least at eat like one.
You WILL love this Vegan Sweet Potato Shepherds Pie. It’s
Filling
Hearty
Savory
For normal people
Not fancy
Low-fat
Oil-free
Comforting
Easy to make
Satisfying
Loaded with flavor
Healthy
& Absolutely delicious!!!
This recipe makes for the PERFECT HOLIDAY DISH and is sure to please plant-eaters and flesh-feasters! It stores well in the fridge so it’s great to make ahead of time and reheat throughout the week.
Craving more sweet potatoes? Try my Vegan Sweet Potato Casserole.
More holiday dishes? My Homemade Vegan Creamed Corn, Cranberry Sauce, & Vegan Green Bean Onion Ring Casserole will guarantee you a very happy holiday season.
If you make this recipe, let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Vegan Sweet Potato Shepherds Pie
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 Servings 1x
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Vegan Sweet Potato Shepherds Pie! Packed with beans, vegetables, amazing spices and topped with mashed sweet potatoes. Healthy, hearty, delicious and something even your flesh-eating friends will enjoy.
Ingredients
- 5 medium to large sweet potatoes
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 1 red onion, sliced
- 3 cloves of garlic, minced
- 1 Tbsp ground coriander
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 8 oz. chopped mushrooms (I prefer cremini or baby bellas)
- 8 sun-dried tomatoes (NOT PACKED IN OIL, I prefer Trader Joe’s brand)
- 1/2 cup low-sodium vegetable stock
- 1 x 15-ounce can of lentils or 2 cups cooked lentils. (if canned, use low-sodium or no salt added. Be sure to drain and rinse)
- 1 x 15-ounce can of chickpeas drained and rinsed (use low-sodium or no salt added)
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Prick sweet potatoes all over with a fork, place on baking pan, and cook for 30 minutes or until they tender enough to mash with a fork. Once the sweet potatoes are done, remove from the oven, mash with skins on, and set aside.
- Reset oven to 350 degrees for later on in the recipe.
- Preheat large nonstick pan over medium-high heat.
- When pan is ready add celery and carrots. Let cook for 2-3 minutes adding a little veggie broth if necessary to prevent sticking. Toss in the onions and let cook for another 1-2 minutes.
- Add the garlic, coriander, parsley, thyme and rosemary along with 1-2 Tbsp. of veggie stock. Allow to cook for 5-10 minutes.
- While mixture cooks, slice mushrooms and chop up the sun-dried tomatoes. (If you bought sliced mushrooms just chill for a few minutes.) Add the mushrooms, sun-dried tomatoes, and veggie stock. Let cook for about 10 minutes.
- Add the lentils and chickpeas. Mix well to combine. Taste and season with salt and pepper if desired.
- Once everything is mixed together pour into a 9×11 or 9×13 baking dish, spread the mashed sweet potatoes evenly over mixture. Put back in oven and bake for 10 minutes allowing the whole dish to get hot.
- Remove from oven and enjoy!
- Category: Entree, Dinner
- Method: Baking
- Cuisine: Vegan
This recipe was shared at the Weekend Potluck!
We loved it! I peeled my potatoes after baking then in the oven, then mashed them. I also reduced the amount of coriander, and this tasted fabulous! Thanks for a great, flavorful recipe!
★★★★★
Awesome, Linda! So glad you enjoyed it. It’s become a favorite around our house. The flavors mesh together so well. Sweet, savory and everything else:) Blessings.
★★★★★
My husband and I just recently went plant-based, as he suffered a heart attack a couple months ago. After reading Dr. Esselstyn’s book – “How to Reverse and Prevent Heart Disease”, we decided to go with the program. So, I’m experimenting with new recipes and found your site. We both enjoyed this recipe and I know I will be trying more of your recipes. I appreciate the fact you don’t use oils as many vegan recipes seem to include, and your recipes are basically simple which I also appreciate. Dr. Esselstyn also recommends heart patients to stay away from nuts as well, so I will not be able to use nuts in any sauces, etc. which makes it a little more difficult. Thanks for your recipes!
★★★★★
Amy, thanks so much for sharing your stories and I’m glad you enjoyed the Shepherds Pie. And, I was right where your husband was about 6 years ago and I hadn’t even turned 40. While some of my recipes do have nuts, they can also be adjusted very easily as not to include the nuts. Please don’t hesitate to reach out with any questions concerning ingredient substitutions or recipes. I’d love to help out anyway I can. Grace and peace.
★★★★★
Made this tonight for dinner. Will be enjoying the leftovers all week!
Awesome, Karen! It’s one of our favorites as well. I think it’s better as a leftover…the flavors have time to really settle in together. Peace.
★★★★★
I made this a few nights ago. Shared it with my sister who is also vegan. We both enjoyed it a lot.
Great recipe!!! Thank you.
Thank you, Lucille! So glad you liked it. Blessings.
Made this tonight- DELICIOUS! The sun-dried tomatoes really put this over the top from a flavor perspective and the dish is super nutritious. Thanks for another great recipe, Shane!
★★★★★
Awww, thanks so much! So pumped you enjoyed it. Peace and feast.
Any recommendations for mushroom substitute? I’m allergic
You could try soy curls or artichoke hearts. Both work very well. Hope this helps.
Do you have a recommendation to substitute the tomatoes? I’m allergic but I really want to make this food Thanksgiving. It looks amazing!
★★★★★
Hi, Theresa. Sorry to hear you are allergic to the tomatoes. Honestly, you could make this without them and it’s still really good. Check out my vegan meatloaves too. They could work well for you. Blessings and have a great Thanksgiving!
Very good! I simply could not find sun-dried tomatoes that were not in oil, so I added the ones with oil. I just didn’t have time to go across town to Trader Joe’s. But, the sun-dried tomatoes add a deliciousness, and I think next time I will add the whole small jar instead of counting out a specific amount. That flavor really makes this dish special. I like some crunch to my food, so the skin of the sweet potatoes adds an enjoyable texture. And Shane, thanks again for the step by steps that get my veggies crisp-cooked and not soggy.
★★★★
Thank you, Sherryl. So glad you enjoyed it. And, thanks for the kind words. Blessings and Happy New Year!