Looking for a comforting and hearty meal that satisfies both your taste buds and your ethical choices? This Vegan Sweet Potato Shepherd’s Pie is your answer. Packed with wholesome ingredients, this vegan recipe brings a delightful twist to a classic dish, making it a perfect centerpiece for any dinner table.
Imagine the warmth of a savory filling made from lentils and vegetables, all topped with a creamy layer of sweet potato mash. This dish not only nourishes your body but also delights your senses with its rich flavors and colorful presentation.
Whether you’re a lifelong vegan or just exploring plant-based meals, this shepherd’s pie is sure to impress. It’s simple to make and can easily be doubled for larger gatherings or meal prep!
A Hearty Vegan Sweet Potato Shepherd’s Pie
This Vegan Sweet Potato Shepherd’s Pie features a rich and savory lentil filling, combined with nutritious vegetables and topped with a smooth, creamy sweet potato mash. It’s both comforting and satisfying, offering a delightful balance of flavors and textures.
The taste is a wonderful mix of earthy lentils and colorful vegetables, perfectly complemented by the sweetness of the mashed sweet potatoes. Every bite is a warm hug that leaves you feeling satisfied and content.
Ingredients
- 2 large sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup green peas, fresh or frozen
- 1 cup cooked lentils (green or brown)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dry thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Sweet Potatoes: Boil the chopped sweet potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and mash with a fork or potato masher until creamy. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent (about 3-4 minutes).
- Add Carrots and Peas: Stir in the diced carrots and green peas, cooking for another 5 minutes until they soften.
- Mix the Filling: Add the cooked lentils, vegetable broth, tomato paste, thyme, and smoked paprika. Stir until well combined and let simmer for about 5-10 minutes. Season with salt and pepper to taste.
- Assemble the Pie: Preheat the oven to 400°F (200°C). In a baking dish, spread the lentil and vegetable mixture evenly at the bottom. Top it with the mashed sweet potatoes, smoothing it out with a spatula.
- Bake: Place the dish in the preheated oven for about 25-30 minutes, until the top is slightly golden and crispy.
- Serve: Garnish with fresh parsley if desired and serve warm. Enjoy this delicious Vegan Sweet Potato Shepherd’s Pie with your favorite side salad.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 8g
- Protein: 12g
- Carbohydrates: 60g