Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes



2 pounds sweet potatoes or yams, peeled and chopped

2 tablespoons unsweetened nondairy milk (nut-free and/or soy-free if necessary)

2 tablespoons olive oil

1 tablespoon nutritional yeast, optional

½ teaspoon garlic powder

Salt and black pepper to taste

Pepita Parmesan

Chopped fresh rosemary


1 teaspoon olive oil

1 red onion, diced

2 garlic cloves, minced

2 large carrots, peeled and chopped

3 celery stalks, chopped

3 cups cooked great Northern beans (or two 15-ounce cans), rinsed and drained)

8 ounces cremini mushrooms (or button mushrooms), sliced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

½ cup low-sodium vegetable broth

2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)

2 tablespoons no-salt-added tomato paste

¼ cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)

¼ cup chopped pitted green olives

1 tablespoon lemon juice

Salt and black pepper to taste


1Preheat the oven to 400°F . Lightly spray an 8-inch square or 10-inch round baking dish with olive oil.

2Alternatively, if you have a shallow Dutch oven or large cast-iron skillet, you can use that to cook the filling, then bake the casserole.

3To make the topping : Place the sweet potatoes in a medium pot and cover with water.

4Bring to a boil and cook for 8 to 10 minutes, until easily pierced with a fork.

5Remove from the heat and drain.

6Add the milk, olive oil, nutritional yeast (if using), and garlic powder and mash until smooth.

7Alternatively, you can use a hand mixer or food processor. Once smooth, add salt and pepper.

8While the sweet potatoes are boiling, make the filling : Heat the olive oil in a large, shallow saucepan that can go into the oven (or a Dutch oven or cast-iron skillet) over medium heat.

9Add the onion and garlic and sauté for 2 to 3 minutes, until the onion just becomes translucent.

10Add the carrots and celery and cook for another 3 minutes.

11Add the beans, mushrooms, rosemary, and thyme.

12Cook for about 5 minutes, stirring occasionally.

13Combine the broth, liquid aminos, and tomato paste in a cup or small bowl and stir until combined.

14Add to the vegetables with the sun-dried tomatoes and olives and cook for about 5 minutes more.

15Remove from the heat and add the lemon juice, salt, and pepper.

16Pour the filling into the prepared pan (or leave it in the Dutch oven).

17Spread the mashed sweet potato over the top. Sprinkle with the Pepita Parmesan and rosemary.

18Bake for about 15 minutes, until the top is crispy and golden. Serve immediately.

19Leftovers will keep in an airtight container in the fridge for up to 4 days.

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