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.
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.
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
- Soups and Stews
- Burgers, Sandwiches, and Wraps
- Dinner Mains
- Pasta, Noodles, Rice
There are also additional pages that are all about prepping and cooking vegetables, storage, the dirty dozen and the clean fifteen, and measurement conversions.
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.
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.
- 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.
- 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.
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
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.
Vegan Shepherd's Pie
- 5 cups 4 sweet potatoes, diced
- 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
- 1/4 cup Homemade Vegetable Stock (see page 20 in cookbook) or store-bought vegetable stock
- 1/8 teaspoon black pepper
- 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.