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
For normal people
Easy to make
Loaded with flavor
& 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.
If you make this recipe, let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.Print
- 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
- 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!
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Entree, Dinner
- Method: Baking
- Cuisine: Vegan
- 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
This recipe was shared at the Weekend Potluck!