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You are here: Home / The Main Meal / Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

By Flora & Vino Leave a Comment

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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.

 Sweet Potato Shepherd's Pie being lifted out of casserole dish by Flora & Vino             

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 for Shepherd's Pie by Flora & Vino

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! 

boiled sweet potatoes with potato masher by Flora & Vino

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

mashed sweet potatoes in a bowl with potato masher by Flora & Vino

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. 

lentil shepherd's pie filling with frozen mixed vegetables on top by Flora & Vino

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!

lentil shepherd's pie filling in pan by Flora & Vino

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).

mixing mashed sweet potatoes in with shepherd's pie filling in pan by Flora & Vino

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.

sweet potato shepherd's pie in casserole dish with sweet potatoes on top by Flora & Vino

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!

dried maitake mushrooms soaking in glass bowl by Flora & Vino

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.

sauteeing dried mushrooms and onions in pan by Flora & Vino

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. 

mushroom tahini gravy in saucepan with spoon by Flora & Vino

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!

sweet potato shepherd's pie baked in casserole dish with dulse flakes on top by Flora & Vino

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!

sweet potato shepherd's pie with piece missing and spoon by Flora & Vino

More Vegan Casserole Recipes

  • Vegan Chili Cornbread Casserole

  • Chickpea Macaroni Casserole

  • Vegan & Grain-Free Sweet Potato Casserole

  • Chickpea, Broccoli, & Cauliflower Rice Casserole

  • No-Boil Spaghetti Bake

  • Mediterranean Quinoa Bake

piece of sweet potato shepherd's pie being lifted out of casserole dish by Flora & Vino

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.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

sweet potato shepherd's pie served with mushroom tahini gravy by Flora & Vino

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Sweet Potato Shepherd’s Pie


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  • Author: Flora & Vino
  • Total Time: 2 hours
  • Yield: 8-12 servings
  • Diet: Vegan
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Description

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


Ingredients

Mashed Sweet Potatoes Layer 

  • 3 large or 4 small sweet potatoes, peeled and diced
  • ½ cup Eden Foods Unsweetened EdenSoy
  • Himalayan sea salt and black pepper, to taste

Shepherd’s Pie Filling

  • 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)

Mushroom Tahini Gravy

  • 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

Toppings

  • Mushroom Tahini Gravy (recipe above)
  • Fresh thyme 
  • Eden Foods Organic Dulse Flakes

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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). 
  6. In the last 10 minutes of cooking, add in the frozen veggies, stir, and return to a simmer to cook them. 
  7. To thicken the mixture, add ¼ cup mashed sweet potatoes and stir everything together.
  8. 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. 
  9. Bake for 25-30 minutes or until the mashed sweet potatoes are lightly browned on top.
  10. While the sweet potato shepherd’s pie is cooking, prepare your mushroom gravy. Fill a bowl with lukewarm water and soak the mushrooms for ~10 minutes. 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. 
  11. 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. 

Notes

shepherd’s pie recipe adapted from Minimalist Baker

mushroom gravy adapted from From My Bowl

  • Prep Time: 60 mins
  • Cook Time: 60 mins
  • Category: Dinner, Entree
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Grain-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

 

This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, The Main Meal

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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