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Vegan Shepherd’s Pie with Sweet Potato Recipe

Vegan Shepherd’s Pie with Sweet Potato Recipe
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4.8 from 17 reviews

This Vegan Shepherd’s Pie with Sweet Potato is a hearty and flavorful twist on the classic comfort dish. A savory vegetable and bean filling is topped with creamy sweet potato mash, creating a satisfying meal that is both nourishing and delicious.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Ingredients

Filling:

  • 1 medium onion, sliced thinly
  • 2 sticks celery, diced
  • 3 cloves garlic, crushed
  • 1 large carrot, diced
  • 1 medium aubergine/eggplant, diced
  • 1¼ cups crushed tomatoes
  • 1 410ml can black beans (about 1½ cups), drained
  • 1 410ml pinto or romano beans, drained
  • ⅓ cup vegetable broth (if using stock cubes, dissolve ½ a cube in ⅓ cup water)
  • 1½ tablespoon Braggs Soy Seasoning or tamari
  • ½ teaspoon coriander powder
  • 1 teaspoon dried mixed herbs
  • Salt and pepper to taste

Mash Topping:

  • 1 extra large yellow/white potato (Russet, Maris Piper or similar), cut into 2cm cubes
  • 1 extra large yam/sweet potato, cut into 2cm cubes
  • 3 tablespoon coconut oil or olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare all ingredients as instructed above. Sauté the chopped onion in a large pan for 5 minutes on a medium heat. Use a little water to coat the pan so that the onion doesn’t stick.
  2. Add the celery and garlic and continue to sauté for another 5 minutes.
  3. Add the carrot, aubergine/eggplant, beans, crushed tomatoes, stock/broth, Braggs, coriander and mixed herbs to the pan and bring to a boil.
  4. Reduce the heat and simmer – stirring frequently – for 15-20 minutes or until the vegetables are tender and cooked through. Remove from the heat and set aside.
  5. For the mash, place only the yellow/white cubed potato in a medium saucepan and cover with water.
  6. Bring to a boil and simmer the potato for 5 minutes.
  7. Add the yam/sweet potato to the saucepan and continue to simmer for 10 minutes, or until both types of potato are cooked.
  8. Drain the water from the potatoes and add in the coconut oil and salt/pepper.
  9. Mash the potatoes thoroughly with a potato ricer until they are fluffy and smooth.
  10. Pour the pie filling into a deep oven-proof dish (about 12″x10″ is ideal) and spoon over the mash.
  11. Use a fork to spread the mash evenly, ensuring it covers the filling.
  12. Place the pie under your oven’s grill or broiler for 10 minutes until the top of the mash is crispy.
  13. Serve with steamed broccoli, kale and any other greens you fancy!

Notes

  • You can customize the vegetables in the filling based on your preferences or what you have on hand.
  • Feel free to add additional seasonings or herbs to suit your taste.
  • This dish freezes well, so you can make a larger batch and store individual portions for later.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-shepherds-pie-with-sweet-potato-recipe/