Name: Sweet Potato Shepherd's Pie
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Vegan
Ingredients: 3 large or 4 small sweet potatoes, peeled and diced; ½ cup Eden Foods Unsweetened EdenSoy; Himalayan sea salt and black pepper, to taste; 1 TBSP Eden Foods Olive Oil; 1 small white onion, diced; 2 cloves garlic, minced; ½ tsp Himalayan sea salt; Pinch of black pepper; 1 1/2 cups Eden Foods Organic Green Lentils (sorted and rinsed); 4 cups low-sodium vegetable broth; 1 tsp dried thyme; 1 10-oz. bag frozen mixed vegetables (peas, carrots, green beans, and corn); 1 TBSP Eden Foods Olive Oil; ¼ white onion, finely diced; 1 package Eden Foods Organic Dried Maitake Mushrooms (.88 oz); ½ tsp dried thyme; 1 TBSP low-sodium Tamari Lite; pinch of black pepper; ¼ tsp garlic powder; 3 cups vegetable broth; 2 TBSP Eden Foods Organic Roasted Sesame Tahini; 1 TBSP nutritional yeast; 1 TBSP cornstarch + 2 TBSP filtered water; Mushroom Tahini Gravy (recipe above); Fresh thyme; Eden Foods Organic Dulse Flakes

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Cozy sweet potato shepherd’s pie with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

It’s officially casserole season, which means it’s time for foods to turn beautiful beiges and browns.

I’m all about edible hugs from stews, soups, and casseroles, but monochromatic food, while delicious, is a little less than photogenic.

Which is why I love this Sweet Potato Shepherd’s Pie, because it manages to be both cozy and vibrant.

This sweet potato shepherd’s pie is made with cooked lentils and garden vegetables topped with mashed sweet potatoes and served with vegan mushroom gravy.

This recipe is for my outside the box thinkers, because it’s creative in every layer.

The filling, instead of traditional meats, is made with green lentils, frozen vegetables, and seasonings.

For the mashed potato layer, I decided to make mine sweet potato mashed potatoes, because, why not?!

When I have a choice, I always choose sweet potatoes over regular potatoes.

The sauce is made from dried mushrooms and is super easy to whip up on the stovetop to dress your winter eats.

This recipe makes a LOT of food, so it’s perfect for sharing with family and friends this winter season!

Eden Foods Products I Used

I used all of my favorite Eden Foods products to give this cozy recipe life.

Here’s what I used:

Eden Foods Unsweetened EdenSoy
Eden Foods Organic Green Lentils
Eden Foods Organic Dried Maitake Mushrooms
Eden Foods Organic Roasted Sesame Tahini
Eden Foods Organic Dulse Flakes
Eden Foods Olive Oil

You’re going to love the way Organic Green Lentils fill in for meat in this vegan shepherd’s pie!

Unsweetened EdenSoy makes the mashed sweet potatoes super creamy.

Top everything off with an irresistible mushroom gravy made with Organic Dried Maitake Mushrooms and Organic Roasted Sesame Tahini.

A sprinkle of Organic Dulse Flakes is the final touch before serving.

Let’s do it!

What You Need to Mashed Sweet Potatoes

Here’s what you need for the mashed sweet potatoes:

sweet potatoes
Eden Foods Unsweetened EdenSoy
Himalayan sea salt and black pepper

How to Make the Mashed Sweet Potatoes

Place the diced sweet potatoes in a large pot and fill with water until they’re just covered.

Bring the water to a low boil on medium high heat, then cover and cook the sweet potatoes for 20-30 minutes or they’re very fork tender.

Once they’re tender, transfer the sweet potatoes to a large mixing bowl.

Use a potato masher or fork to smash them until they’re smooth.

Add in the Edensoy and salt and pepper and mash until Edensoy to taste.

What You Need to Make Shepherd’s Pie Filling

And here’s what you need for the filling:

olive oil
white onion
garlic
Himalayan sea salt
black pepper
Eden Foods Organic Green Lentils
low-sodium vegetable broth
dried thyme
frozen mixed vegetables (peas, carrots, green beans, and corn)

That’s it!

How to Make the Shepherd’s Pie Filling

While potatoes are cooking, preheat the oven to 350°F and lightly grease a 9×13 inch baking dish with nonstick cooking spray or coconut oil.

In a large saucepan over medium heat, sauté the onions and minced garlic in olive oil for about ~5 minutes until they’re fragrant and lightly browned.

Next, add in the salt and pepper, lentils, vegetable broth, and dried thyme and stir everything to combine.

Bring the mixture to a low boil over medium high heat.

Then cover and reduce heat to simmer.

Continue cooking until lentils are tender (about 35-40 minutes).

Remove the lid and continue simmering until any excess liquid has evaporated (about 5 minutes).

In the last 10 minutes of cooking, add in the frozen veggies, stir, and return to a simmer to cook them.

To thicken the mixture, add ¼ cup mashed sweet potatoes and stir everything together.

Transfer the lentil mixture to your prepared oven-safe baking dish and spread it into an even layer with the back of a spoon.

Top the lentils with an even layer of mashed sweet potatoes.

Smooth down the top with a spoon or fork and season with fresh ground black pepper.

Bake for 25-30 minutes or until the mashed sweet potatoes are lightly browned on top.

What You Need to Make the Mushroom Tahini Gravy

Here’s what you need:

Eden Foods Olive Oil
white onion
Eden Foods Organic Dried Maitake Mushrooms
dried thyme
low-sodium Tamari Lite
black pepper
garlic powder
vegetable broth
Eden Foods Organic Roasted Sesame Tahini
nutritional yeast
cornstarch

That’s it!

How to Make Mushroom Tahini Gravy

While the sweet potato shepherd’s pie is cooking, prepare your mushroom gravy.

Fill a bowl with lukewarm water and soak the dried mushrooms for ~10 minutes.

While the mushrooms are soaking, heat a large saucepan over medium-high with the olive oil.

Once it’s warm, add the onions and sauté them for ~5 minutes until they’re translucent and fragrant.

Drain the mushrooms, then add them to the pan and cook them for ~5 minutes until they start to brown.

Add in the dried thyme, Tamari Lite, black pepper, and garlic powder.

Continue to cook the mushrooms for another 3-5 minutes, until they start to brown and soak up the liquid.

Before the pan is dry, add in the vegetable broth, tahini, and nutritional yeast.

Increase the heat to medium high and bring the mixture to a low boil.

Reduce the heat and allow the gravy to simmer on the stovetop for 15-20 minutes, until it’s thick and creamy.

Stir the gravy frequently to prevent it from sticking to the pan.

In the last 10 minutes, mix the cornstarch and water together in a separate small bowl, then pour into the gravy and stir it in.

The mushroom tahini gravy is done when it coats the back of a spoon when stirred.

Toppings for Sweet Potato Shepherd’s Pie

Here’s how I like to serve my sweet potato shepherd’s pie with:

Mushroom Tahini Gravy
Fresh thyme
Eden Foods Organic Dulse Flakes

That’s it!

How to Serve Sweet Potato Shepherd’s Pie

Let the sweet potato shepherd’s pie cool briefly before serving.

Careful, it will be very hot!

Serve the sweet potato shepherd’s pie warm topped with warm mushroom gravy and a sprinkle of dulse flakes and fresh thyme.

Store cool leftovers covered with seran wrap in the refrigerator for up to one week and reheat portions in the microwave before serving.

Be sure to store the gravy separately from the shepherd’s pie.

I like to store my vegan shepherd’s pie in the same casserole dish that I baked it in, but you can also transfer portions to an airtight container.

This recipe is perfect for a cozy, hearty vegan dinner that the whole family will love.

Enjoy!

More Vegan Casserole Recipes

I Want to Hear From You

If you make this Sweet Potato Shepherd’s Pie, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren