THE RECIPE JOURNAL · Main Course
Shepherd's Pie Made Vegan with Sweet Potatoes
This comforting dish swaps traditional meat for hearty veggies and protein, all topped with creamy mashed sweet potatoes for a naturally sweet twist. It’s a cozy, flavorful meal that’s perfect for any night of the week.
FROM THE KITCHEN • Shepherd's Pie Made Vegan with Sweet Potatoes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some coconut oil in a pan over medium-high heat. Toss in both the red and white onions along with cinnamon, ginger, garlic, and a teaspoon of cumin. Let everything cook gently, stirring now and then, until the onions are soft and fragrant—this should take about five minutes. Next, add the lentils, canned tomatoes, vegetable stock, and a splash of maple syrup. Bring the mixture to a boil, then lower the heat and let it simmer for 20 to 30 minutes so all those flavors can really come together.
02
Step 2
While that’s cooking, peel and chop the sweet potatoes, then put them in a big pot with salted water. Bring it to a boil, then turn the heat down and let them simmer until they’re tender—about 20 minutes. Drain the water, then stir in some coconut milk and the remaining teaspoon of cumin. Mash everything until it’s nice and smooth.
03
Step 3
Spoon the lentil filling into a large baking dish, then spread the sweet potato mash over the top. Sprinkle a little nutritional yeast over everything for a cheesy flavor. Pop it in the oven at 350°F (175°C) and bake until the top is golden and slightly crispy, about 20 minutes. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish is a comforting twist on a classic, using sweet potatoes for a naturally sweet and creamy topping. It’s packed with vegetables and plant-based protein, making it both nutritious and satisfying. Plus, it’s perfect for anyone following a vegan lifestyle or looking to eat more plant-forward meals.
How to serve
Serve warm with a fresh green salad or steamed vegetables on the side. A dollop of vegan sour cream or a sprinkle of fresh herbs like parsley or chives can add a nice touch. It also pairs well with crusty bread to soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
