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Rachel White

sweet potato vegetarian shepherds pie recipe

A comforting sweet potato vegetarian shepherds pie recipe that combines creamy topping with a savory vegetable base. This easy dish delivers hearty texture and balanced flavor perfect for cozy meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • cup lentils cooked
  • cup carrots diced
  • cup peas
  • cup onion chopped
  • tbsp olive oil
  • cup vegetable broth
Sweet Potato Topping
  • cups sweet potatoes mashed
  • cup plant milk
  • tbsp butter vegan
  • tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Saucepan
  • Masher
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Sauté onion and carrots in olive oil until softened and aromatic.
  3. Add lentils and cook briefly, then stir in peas and broth.
  4. Simmer mixture until slightly thickened and cohesive.
  5. Spread filling evenly into baking dish as the base layer.
  6. Top with mashed sweet potatoes, smoothing and adding texture with a fork.
  7. Bake until top sets and edges bubble gently with slight golden color.

Notes

Use thicker mash for defined layers or softer for creamy finish. Broil briefly for crispy top texture. Freeze before baking for best results. Customize vegetables or spices. Store refrigerated up to four days and reheat evenly to maintain flavor and consistency.