Sweet Potato Shepard's Pie
This is a simple and easy plant based vegan Shepard's Pie. It is made with sweet potatoes, chickpeas and a variety of veggies. This recipe is nut free and dairy free. This recipe takes about 1 hour from start to finish and is packed with delicious warm flavors. This recipe would work great as a main dish for a Thanksgiving or Christmas feast. You could use a squash, such as butternut squash, instead of sweet potatoes for a variation. What you will love about this recipe:- Fast and Easy - Plant Based- Healthy- Minimal Ingredients - No boring stories or ads to read
Ingredients
Sweet Potato Mash
- 2 medium Sweet Potatoes (peeled and chopped)
- 1/2 tsp Salt
- 1 tsp Thyme
Filling
- 1 small Onion chopped
- 4 cloves Garlic Minced
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Thyme
- 1 tsp Sage
- 2-2.5 cups Veggies (carrots, peas, mushrooms, broccoli)
- 2 cans Chickpeas (drained and rinsed)
- 1.5 cups Water
- 1.2 tsp Cayenne Pepper
- 1 tsp Soy Sauce
- 1 tsp Corn Starch + 1 tbsp Water
- Salt and Pepper to taste
Bread Crumb Topping (optional)
- 1/2 cup Breadcrumbs
- 2 cloves Garlic minced
- 1 tsp Rosemary
- 1 tbsp Nutritional Yeast
- 2 tsp Olive Oil
Instructions
Sweet Potato Mash
- Peel and chop sweet potatoes. Add them to a pot with water and bring to a boil for 8-10 minutes, until sweet potatoes are tender. Once tender, drain and mash potatoes with salt and thyme. Set aside.
Chickpea Vegetable Filling
- Preheat oven to 425 degrees.
- Meanwhile, add onion, garlic, coriander, and cumin to a skillet over medium heat. Cook for 4-5 minutes, adding water as needed to prevent sticking in the pan.
- Next, add thyme, sage and veggies to skillet and cook for 3-5 minutes. Add chickpeas, salt, water, black pepper, cayenne, and soy sauce. Mix well, cover and cook for 10 minutes.
- While the veggies are cooking, in a small bowl, combine water and cornstarch. After the 10 minutes, add water and cornstarch to the skillet and simmer. Cook until slightly thickened, 5-7 minutes. Taste and adjust spices/herbs as desired.
Assemble
- Distribute veggies into a 9x9 baking dish. Add sweet potato mixture to the top.
- Mix together the bread crumb mixture and crumble over the top of the sweet potatoes.
- Bake at 425 for 15-20 minutes. Broil for an additional minute if needed to brown the sweet potatoes. Cool for a few minutes before serving.
- Enjoy!
