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Sweet potato shepherds pie in baking dish.

Vegan Sweet Potato Shepherds Pie

  • Author: Shane Martin
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 Servings 1x
  • Category: Entree, Dinner
  • Method: Baking
  • Cuisine: Vegan

Description

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.


Scale

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

  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!