Sweet Potato Shepherd’s Pie

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Sweet Potato Shepherd’s Pie

You really can’t beat a dish made of wholesome, hearty, comfort foods! This recipe is healthy, easy to make, and so delicious. A perfect recipe and comfort food that can be on your table in no time, and the best part is that it’s both delicious and nutritious.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 35 minutes
Inactive Time 15 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

topping

  • 2lb (910g) sweet potatoes or yams, peeled and chopped
  • 2 tbsp unsweetened nondairy milk nut-free and/or soy-free if necessary
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast optional
  • ½ tsp garlic powder
  • salt and black pepper to taste
  • pepita parmesan
  • chopped fresh rosemary

filling

  • 1 tsp olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 cup (525g) cooked great northern beans or two 15-ounce/425 g cans, rinsed and drained
  • 8oz (225g) cremini mushrooms, sliced or button mushrooms
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • ½ cup (120ml) low-sodium vegetable broth
  • 2 tbsp liquid aminos or gluten-free tamari; use coconut aminos to be soy-free
  • 2 tbsp no-salt-added tomato paste
  • ¼ cup (25g) chopped sun-dried tomatoes rehydrated in water and drained, if necessary
  • ¼ cup (45g) chopped pitted green olives
  • 1 tbsp lemon juice
  • salt and black pepper to taste

Instructions

  • Preheat the oven to 400°F/200°C. Lightly spray an 8-inch(20 cm) square or 10-inch(25 cm) round baking dish with olive oil. Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that to cook the filling, then bake the casserole.

To make the topping

  • Place the sweet potatoes in a medium pot and cover with water. Bring to a boil and cook for 8 to 10 minutes, until easily pierced with a fork. Remove from the heat and drain. Add the milk, olive oil, nutritional yeast(if using), and garlic powder and mash until smooth. Alternatively, you can use a hand mixer or food processor. Once smooth, add salt and pepper.

Make the filling

  • Heat the olive oil in a large, shallow saucepan that can go into the oven(or a Dutch oven or cast-iron skillet) over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, until the onion just becomes translucent. Add the carrots and celery and cook for another 3 minutes. Add the beans, mushrooms, rosemary, and thyme. Cook for about 5 minutes, stirring occasionally.
  • Combine the broth, liquid aminos, and tomato paste in a cup or small bowl and stir until combined. Add to the vegetables with the sun-dried tomatoes and olives and cook for about 5 minutes more. Remove from the heat and add the lemon juice, salt, and pepper.
  • Pour the filling into the prepared pan(or leave it in the Dutch oven). Spread the mashed sweet potato over the top. Sprinkle with the Pepita Parmesan and rosemary. Bake for about 15 minutes, until the top is crispy and golden. Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 4 days
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