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    Home » Recipes

    Vegan Sweet Potato Shepherds Pie

    Jump to Recipe·Print Recipe
    sweet potato shepherds pie pinterest banner.

    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. 

    Vegan sweet potato shepherds pie in baking dish.

    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 ingredients on pan.

    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. 

    Vegan sweet potato shepherds pie filling in cast iron skillet.

    I used sweet potatoes for the topping instead of white potatoes. The sweetness works perfect with the savoriness of the veggies. 

    Baked sweet potatoes.

    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.

    Vegan sweet potato shepherds pie mashed sweet potatoes.

    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. 

    Vegan sweet potato shepherds pie filling in baking dish.

    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. 

    Vegan sweet potato shepherds pie in baking dish.

    Finally, it’s TIME! Take this pie out of the oven, swoon, and chow down! 

    Vegan sweet potato shepherds pie in baking dish with spoon.

    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.

    Vegan sweet potato shepherds pie on green plate with fork.

    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.

    Vegan sweet potato shepherds pie on green plate with fork and baking dish.

    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. 

    Vegan sweet potato shepherds pie on green plate.

    If you make this recipe, let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.

    Print
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    Sweet potato shepherds pie in baking dish.

    Vegan Sweet Potato Shepherds Pie

    ★★★★★

    4.9 from 11 reviews

    Print Recipe

    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.

    • Total Time: 1 hour 35 minutes
    • Yield: 10 Servings 1x

    Ingredients

    Scale
    • 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)
    • ½ 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

    1. Preheat oven to 425 degrees.
    2. 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.
    3. Reset oven to 350 degrees for later on in the recipe.
    4. Preheat large nonstick pan over medium-high heat.
    5. 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.
    6. Add the garlic, coriander, parsley, thyme and rosemary along with 1-2 Tbsp. of veggie stock. Allow to cook for 5-10 minutes.
    7. 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.
    8. Add the lentils and chickpeas. Mix well to combine. Taste and season with salt and pepper if desired.
    9. 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.
    10. Remove from oven and enjoy!
    • Author: Shane Martin
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 25 minutes
    • Category: Entree, Dinner
    • Method: Baking
    • Cuisine: Vegan

    Nutrition

    • Serving Size:
    • Calories: 177
    • Sugar: 6.6 g
    • Sodium: 59.1 mg
    • Fat: 0.9 g
    • Carbohydrates: 35.4 g
    • Fiber: 6.6 g
    • Protein: 8.7 g
    • Cholesterol: 0 mg

    THANKS SO MUCH FOR YOUR SUPPORT!

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    CLICK here to donate and show your support!

    This recipe was shared at the Weekend Potluck!

    « Vegan Apple Crumble
    Vegan Scalloped Potatoes »

    Reader Interactions

    Comments

    1. Kirsten

      January 18, 2021 at 2:14 pm

      This recipe was delicious! I had to toss the baked sweet potatoes in the Vitamix to get them to a spreadable consistency. They were huge so that’s probably why…LOL…the flavor of this dish was so good and you’re right, was even better the next day. Thank you for another great recipe Shane!

      ★★★★★

      Reply
      • Shane Martin

        January 18, 2021 at 8:20 pm

        Thank you, Kirsten! So glad you enjoyed it.

        Reply
    2. Rebecca Davidson

      November 29, 2020 at 6:50 pm

      Made this for dinner the other night, it’s just delicious! I’ll be making this one on a weekly basis for sure too! Winner recipe!! Thanks again Shane!

      ★★★★★

      Reply
      • Shane Martin

        December 02, 2020 at 10:13 am

        Awesome! So glad you enjoyed it.

        Reply
    3. Paulette Chitwood

      September 29, 2020 at 5:21 pm

      I started WFPB two years ago due to pancreatitis and relied on Forks Over Knives to get me there. They did a great job to get me started BUT I’m a Southern girl and after two years, I want food with some heft to it! Shane, you’ve done it! The flavors (plural ’cause there’s plenty) are huge in this Shepherds Pie. And so filling. I’ll add more mushrooms next, they were that good in it. I’m in heaven. Tonight, it’s Best Vegan Zucchini Bread and Easy Skillet Green Beans as I have both from my local organic farm. SO HAPPY to have found you Shane and looking forward to many more recipes!

      ★★★★★

      Reply
      • Shane Martin

        September 29, 2020 at 10:32 pm

        Thank you so much!

        Reply
    4. Amy

      May 21, 2020 at 2:59 pm

      Would cooked brown rice work as a sub for lentils?

      Reply
      • Shane Martin

        May 21, 2020 at 6:37 pm

        Sure thing. That’s the best thing about recipes like this…you basically just dump in whatever you have.

        Reply
    5. janet

      February 16, 2020 at 8:13 am

      Sweet potatoes come in such a variety of sizes. About how many CUPS of mashed sweet potatoes did you use door this recipe? Thx.

      Reply
      • Shane Martin

        February 18, 2020 at 1:48 pm

        It’s about 3-4 cups of mashed sweet potatoes.(Medium-sized sweet potatoes)

        Reply
    6. Sherryl

      January 05, 2020 at 7:22 pm

      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.

      ★★★★

      Reply
      • Shane Martin

        January 05, 2020 at 10:48 pm

        Thank you, Sherryl. So glad you enjoyed it. And, thanks for the kind words. Blessings and Happy New Year!

        Reply
    7. Theresa Faulkner

      November 18, 2019 at 10:49 pm

      Do you have a recommendation to substitute the tomatoes? I’m allergic but I really want to make this food Thanksgiving. It looks amazing!

      ★★★★★

      Reply
      • Shane Martin

        November 19, 2019 at 1:44 pm

        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!

        Reply
    8. Andrea

      September 07, 2019 at 11:52 am

      Any recommendations for mushroom substitute? I’m allergic

      Reply
      • Shane Martin

        September 07, 2019 at 2:42 pm

        You could try soy curls or artichoke hearts. Both work very well. Hope this helps.

        Reply
    9. Dorothy

      February 21, 2019 at 7:13 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        February 22, 2019 at 8:48 am

        Awww, thanks so much! So pumped you enjoyed it. Peace and feast.

        Reply
    10. Lucille Burns

      January 11, 2019 at 4:51 pm

      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.

      Reply
      • Shane Martin

        January 12, 2019 at 11:06 am

        Thank you, Lucille! So glad you liked it. Blessings.

        Reply
    11. Karen

      January 06, 2019 at 7:06 pm

      Made this tonight for dinner. Will be enjoying the leftovers all week!

      Reply
      • Shane Martin

        January 06, 2019 at 9:30 pm

        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.

        ★★★★★

        Reply
    12. Amy

      January 03, 2019 at 9:06 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        January 04, 2019 at 11:52 am

        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.

        ★★★★★

        Reply
      • Colleen

        October 04, 2020 at 1:12 am

        Can he have seeds? I sub sunflower seeds for the recipes that call for cashews.

        Reply
    13. Shane Martin

      December 19, 2018 at 2:00 pm

      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.

      ★★★★★

      Reply
    14. Linda

      December 19, 2018 at 11:43 am

      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!

      ★★★★★

      Reply

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    I share healthy vegan recipes that are practical, affordable, anyone can make and everyone will love!

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