Best Vegan Shepherds Pie With Sweet Potato Recipes

VEGAN SWEET POTATO SHEPHERDS PIE

Steps:

• 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 (affiliate link), 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!

LENTIL & SWEET POTATO SHEPHERD'S PIE

Steps:

• Place sweet potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
• Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
• If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
• Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
• Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
• (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
• In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
• Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
• Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
• Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
• Bake in the preheated oven until top is browned, about 20 minutes.