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    You are here: Home / Main Dish / Vegan Shepherd's Pie with Mashed Sweet Potatoes

    Vegan Shepherd's Pie with Mashed Sweet Potatoes

    Published: December 14, 2019. Last Updated: May 19, 2021 by: Ginny McMeans

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    Close up photo of Shepherds Pie with mashed sweet potatoes on the top.

    Vegan Shepherd's Pie is such a comforting and healthy dinner. There's a twist to the recipe with mashed sweet potatoes on the top while mushrooms and carrots are baked with the lentils on the inside.

    Close up View of Vegan Spepherd's Pie with lentils and more veggies baked with mashed sweet potatoes on top.

     

    It was a nice surprise when I was asked to review a recipe for the new cookbook titled Truly Healthy Vegan Cookbook.

    Not only because I've been wanting to put a Shepherd's Pie on the blog for so long but because it was not the standard recipe.

    This one, of course, is meatless but it also has a mashed sweet potatoes topping which would go so well with lentils.

    The casserole ingredients are also a bit different. It's a recipe that I would be proud to make and review.

    Overhead view of Vegan Shepherds Pie serving on a white plate that has mashed sweet potatoes on top

     

    Truly Healthy Vegan Cookbook contains 90 whole-food recipes with deliciously simple ingredients.

    Dianne’s recipes are uncomplicated and feature easily accessible ingredients. Each chapter includes one beautiful photo, highlighting a recipe in that section.

    The Chapters Include:

    • The Healthy Vegan
    • Basics
    • Breakfast
    • Salads
    • Soups and Stews
    • Burgers, Sandwiches, and Wraps
    • Sides
    • Dinner Mains
    • Pasta, Noodles, Rice
    • Sweets

    There are also additional pages that are all about prepping and cooking vegetables, storage, the dirty dozen and the clean fifteen, and measurement conversions.

    Shepherds Pie ingredients staring lentils and sweet potatoes.

    Ingredients for this Vegan Shepherd's Pie Recipe

    • Sweet Potatoes - are a sweet root vegetable that is the perfect mashed topping for the casserole.
    • Avocado or Grapeseed Oil - are neutral oil and work really well for sauteing.
    • White Onion - is sweetened when sauteed.
    • Garlic Cloves - have so much flavor in a very little measurement.
    • Carrots - adds the perfect texture and sweetness to an earthy and hearty casserole.
    • Cremini Mushrooms - give an earthy flavor and you could also use white button mushrooms for a lighter taste without missing the texture.
    • Brown Lentils - add more depth to the casserole and make it a great main meal.
    • Tomatoes - give another flavor of great contrast. The recipe calls for diced canned tomatoes but you could use fresh diced tomatoes also.
    • Tomato Paste - is a condensed tomato concoction that has an unbelievable rich flavor.
    • Dried Thyme - isn't used enough in my opinion and it is perfect seasoning for this earthy recipe.
    • Vegetable Stock - is the perfect liquid to add to the mashed sweet potatoes.
    • Salt and Pepper - is an indispensable seasoning mixture.

    Below is a photo of beautiful nutritious sweet potatoes diced and ready to be cooked.

    Overhead photo of fresh diced sweet potatoes.
    There are quite a few spellings for Shepherd's Pie and that is actually the correct spelling but Shepards Pie also gets lots of searches every month.

    That is also part of the fun in creating our own recipes. Dianne has decided to call her unique meatless recipe Shepherdess's Pie. Quality through and through.

    How To Make Easy Shepards Pie

    • Place the sweet potatoes in a large stockpot with enough water to cover them bu two inches. Add a pinch os sale.
    • Cover and bring to a boil, then reduce the heat to medium-low and cook about 15 minutes or until the sweet potatoes can be easily pierced with a fork.
    • While the sweet potatoes are cooking prepare the filling.
    • Add the oil to a large skillet. Het over medium-high heat and then add the onions and saute for 5 minutes.
    • Continue and add the carrots, mushrooms, and garlic and continue cooking for 10 more minutes.

    Close up photo of beautifully colored sauted vegetables.

    • Add the lentils (you could also cook your own from scratch and have them ready to be added to the mix), diced tomatoes, tomato paste, and thyme.
    • Add salt and pepper to taste.
    • Mix well and then remove the pan from the heat. Pour into a 9" x 13" casserole. I couldn't find my 9" x 13" casserole 🙂 so I used my 8" x 12" one. It worked really well too.

    Overhead photo of the filling in a casserole for a great comforting casserole.

     

    • Drain the sweet potatoes and mash with a potato masher or large fork. Add the vegetable broth and mix well.
    • Add salt and pepper to taste.
    • Carefully add the mashed sweet potato mixture to the top of the lentil mixture in the casserole.
    • Bake for 15 minutes at 350 degrees F until the sweet potato has browned slightly and the filling is bubbly.

    Cropped photo of the cover of the Truly Healthy Vegan Cookbook.

    About the Author

    Dianne Wenz is a longtime food blogger at the popular site Dianne’s Vegan Kitchen. She has become my friend over the years and I am often checking out her wholesome and delicious recipes.

    She is also a health and wellness coach and knows what she's talking about. Her recipes never disappoint and I am looking forward to making more recipes from her new cookbook.

    Dianne's Truly Healthy Vegan Cookbook is available for pre-order now. It will be on bookstore shelves starting December 31st. You can even get a kindle edition.

    More Truly Healthy Vegan Cookbook Favorites

    Apple Cinnamon Pancakes with Applesauce

    Kung Pao Brussels Sprouts

    Vegetable Curry

     

    Close up photo of Shepherds Pie with mashed sweet potatoes on the top in a sqaure shape.

    As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here. 

    What Do You Think?

    If you take a photo of your comforting (sp) Vegan Shepherd's Pie, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. I'd love to see it!

    And if you'd like to leave a star rating along with a comment, it would really be appreciated.

    Overhead photo of Shepherds Pie serving in a white bowl.

    Vegan Shepherd's Pie

    Ginny McMeans
    Vegan Shepherd's Pie is such a comforting and healthy dinner. There's a twist to the recipe with mashed sweet potatoes on the top

    5 from 1 vote
    Print Save Saved
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner
    Cuisine American, Vegan
    Servings 6 Servings
    Calories 322 kcal

    Ingredients
      

    • 5 cups 4 sweet potatoes, diced
    • water
    • 1 teaspoon sea salt
    • 1 teaspoon neutral-flavored oil - such as avocado or grapeseed
    • 1 cup 1 medium onion, diced
    • 1 tablespoon 2 garlic cloves, minced
    • 2 cups 2 carrots, chopped
    • 8 ounces cremini mushrooms (or white button mushrooms), chopped
    • 30 ounces 2 (15-ounce) cans brown lentils, drained and rinsed
    • 15 ounces 1 (15-ounce) can diced tomatoes, drained

    • 2 tablespoons tomato paste
    • 1 teaspoon dried thyme
    • ¼ cup Homemade Vegetable Stock (see page 20 in cookbook) or store-bought vegetable stock
    • ⅛ teaspoon black pepper

    Instructions
     

    • Preheat your oven to 400°F and have a 9-by-13-inch casserole or baking dish ready.
    • Place the sweet potatoes in a large stockpot with enough water to cover them plus two inches. Add a pinch of sea salt to the water and bring the pot to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
    • While the sweet potatoes are cooking, prepare the filling. Heat the oil in a large sauté pan or cast-iron pan over medium-high heat. Add the onion and cook for about 5 minutes, until it has softened and begun to brown slightly.
    • Add the garlic, carrots, and mushrooms to the pan and continue to cook, stirring frequently, for about 10 minutes, or until the vegetables have softened.
    • Mix in the lentils, diced tomatoes, tomato paste, and thyme. Remove the pan from the heat and pour the mixture into the 9-by-13-inch casserole dish.
    • Drain the sweet potatoes and then return them to the pot. Use a potato masher or large fork to mash the vegetables. Add the Homemade Vegetable Stock and mash a little more. Season with sea salt and black pepper to taste.
    • Carefully spread the mashed sweet potatoes over the top of the lentil mixture. Bake for about 15 minutes, or until the sweet potato crust has browned slightly and the filling is bubbly.

    Notes

    Substitution tip:
    Mashed Cauliflower and Potatoes (pg. 106 of the cookbook) can be used as the crust instead of the potatoes.
    Also use the Homemade Vegetable Stock or water in place of the neutral-flavored oil.

    Nutrition

    Serving: 1ServingCalories: 322kcalCarbohydrates: 64gProtein: 17gFat: 2gSaturated Fat: 1gSodium: 573mgPotassium: 1429mgFiber: 17gSugar: 13gVitamin A: 23048IUVitamin C: 17mgCalcium: 117mgIron: 7mg
    Tried this recipe?Let us know how it was!

     

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      Recipe Rating




    1. Dianne

      December 16, 2019 at 6:32 am

      5 stars
      Thank you so much for sharing my recipe, Ginny! I love your photos!

    2. Ginny McMeans

      December 16, 2019 at 7:36 am

      It was my pleasure Dianne! There was so much flavor and we really enjoyed our dinner. I am so glad to have your book too and am sure I'll be making MANY of the recipes.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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