Plant-based comfort food dishes like this hearty vegan sweet potato shepherd’s pie are great any night of the week as a meal. One of my favorite vegetarian dishes is the classic shepherd’s pie recipe – a traditional dish consisting of a stew and mashed potato topping. I mix it up by using tangy sweet potatoes as a topping for a Southwestern-inspired plant-based black bean, pea, corn, and carrot filling, adding Southwestern spice to this vegan shepherd’s pie recipe. This Southwestern Sweet Potato Shepherd’s Pie is even better the next day as the flavors start to meld! Packed with protein, fiber, slow-digesting carbohydrates, vitamins, minerals, and phytochemicals, it’s a well-balanced meal your whole family will love. Simply pair it with a refreshing green salad to round out your meal. It’s really good to pack for lunch the next day because leftovers are great. You can also do it in individual bowls.
The recipe is simple and calls for pantry and freezer staples like canned beans and tomato sauce, onions, dried herbs and frozen vegetables. I love bringing this recipe to potlucks and parties. The bright, cheerful colors of sweet potatoes are really appealing! If you want to make this Southwestern Sweet Potato Shepherd’s Pie gluten-free, just swap the cornstarch for the flour. You can also mix things up a bit by swapping out different types of beans for black beans, such as kidney or pinto beans, and different types of vegetables for corn and peas, such as green beans, cauliflower, and zucchini. I guarantee this shepherd’s pie will become one of your classic recipes.
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This hearty vegan Southwestern Sweet Potato Shepherd’s Pie is the ultimate plant-based comfort food. It’s also great as leftovers!
Sweet Potato Filling:
Black Bean and Vegetable Stuffing:
Decoration (optional):
- 1 green onions, sliced
- 2 tbsp fresh cilantro, chopped
- 1/2 avocado, sliced
Make the Sweet Potato Topping:
- Place sweet potatoes in a medium pot and cover with water over medium heat. Cover and bring to a boil, until tender, about 15-20 minutes.
- Drain liquid from pan, add vegan margarine and 3 tablespoons vegetable milk. Mash with a potato masher (or beat with an electric mixer for best results) until smooth and creamy. Add additional plant-based milk, if desired, for a smooth, spreadable texture. Season with salt (optional) and pepper as desired. on hold.
To make the black bean and vegetable stuffing:
- While the sweet potatoes are cooking, heat the olive oil in a large wok or skillet.
- Add onion, garlic, celery and carrots and sauté 8 minutes.
- Add the paprika, cumin, paprika, coriander, beans, peas, and corn and cook for another 5 minutes, until the vegetables are tender.
- Add the flour to the pot and stir well.
- Add the broth, tomato paste, and lemon juice, stir well, and heat for another 2-3 minutes. Season with salt (optional) if desired.
- Preheat oven to 375 F.
- Pour vegetable mixture into a medium casserole dish or baking dish (about 9 x 9 inches in diameter and 3 inches deep).
- Place oven on top rack, uncovered, and cook for 15-20 minutes, until lightly golden on top and mixture is bubbly.
- Remove from oven and garnish with sliced onion and cilantro, if desired.
- Makes 6 servings.
notes
To make this gluten-free recipe, use cornstarch instead of flour.
You can also make this recipe as individual pies by dividing the filling between 6-8 ovenproof soup bowls (depending on size), topping with mashed sweet potatoes and baking for the same amount of time.
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- category: main course
- Food: American
Key words: Shepherd’s Pie, Vegetarian Shepherd’s Pie, Vegetarian Entrees
For other plant-based single meals, try the following:
Red Bean and Okra Vegetarian Jambalaya
Thai Tofu and Vegetable Noodle Bowls
Easy Vegetable Fajitas
Easy Vegetable Tofu Bibimbap
Best One Pot Vegan Macaroni and Cheese
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