This impressive Shepherd’s pie has a creamy top layer of savory mashed sweet potatoes. The hearty filling combines plant-based meat crumbles with a harvest of vegetables including the proverbial besties, peas and carrots. There may not be a tastier or more welcoming vegan main dish to grace your holiday table.
Vegan Sweet Potato Shepherd’s Pie
Ingredients
Topping
- 4 medium sweet potatoes about 3-4 pounds total
- 2 Tbsp. extra virgin olive oil
- 2 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. dried parsley plus more for garnish
- 1 tsp. dried oregano
Filling
- 1 10 oz. bag plant-based meat crumbles
- 1 medium red onion chopped
- 3 medium carrots peeled & chopped
- 2 garlic cloves minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 3 cups low-sodium vegetable stock
- 2 Tbsp. tomato paste
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
Instructions
Roast the Potatoes
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In oven, place rack in middle slot and preheat to 400 degrees F. Line rimmed baking sheet with parchment paper.
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Peel and dice 4 medium sweet potatoes (5 to 6 cups) and place in large bowl.
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Add olive oil, salt, black pepper, garlic powder, dried parsley and dried oregano. Toss to coat. Transfer to baking sheet and arrange in an even layer.
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Bake until potatoes are golden-brown and tender, 25 to 30 minutes.
Make the Filling
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Preheat 10-inch oven-safe, high-sided skillet over medium-high heat with one tablespoon olive oil. Add onions and garlic and sauté until fragrant and translucent, about 4 minutes.
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Add carrots, salt, black pepper and garlic powder, and stir to combine.
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Add plant-based meat crumble and cook 4-5 minutes, breaking it up into smaller pieces until browned.
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Add vegetable broth and 2 tablespoons tomato paste, and stir until combined and the tomato paste is dissolved. Bring to boil.
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Reduce heat to medium-low. Add frozen corn and peas and stir until incorporated. Simmer 10-12 minutes until vegetables are slightly tender and sauce is slightly thickened.
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Remove pan from heat.
Assemble & Bake
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When sweet potatoes are ready for mashing, transfer to large bowl or mash directly on baking sheet. Mash with fork or potato masher until completely broken up and smooth with just a few chunks.
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Spread mash over filling until evenly covered, leaving a little a bit of a border so you can still see the filling.
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Place skillet on rimmed baking sheet. Bake about 15 minutes uncovered until top is golden-brown and edges are bubbling. Sprinkle with more dried parsley, if desired.
Recipe Notes
Order these ingredients and more for your holiday feast.
