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This Vegan Sweet Potato Shepherd's Pie Roast swaps the classic lamb mince for a hearty lentil and mushroom filling, topped with a naturally sweet, creamy mashed sweet potato crust that browns beautifully in the oven. It's a plant-based comfort casserole loaded with fiber and gut-friendly ingredients, without sacrificing the cozy flavor of the traditional dish.
Prep Time
25 min
Cook Time
55 min
Servings
6 people
Difficulty
easy
Per serving
290kcal
Calories
10g
Protein
46g
Carbs
8g
Fat
11g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
Peel and chop the sweet potatoes into even chunks, then boil in salted water for 15-18 minutes until fork-tender. Drain and mash with the plant-based butter, oat milk, salt, and black pepper until smooth.
Meanwhile, heat the olive oil in a large pan and saute the diced onion, carrot, and celery until softened, about 7 minutes.
Add the minced garlic and chopped mushrooms, and cook until the mushrooms release their liquid and start to brown, about 6-8 minutes.
Stir in the cooked lentils, tomato paste, vegetable stock, vegan Worcestershire-style sauce, dried thyme, and dried rosemary; simmer for 15-20 minutes until thickened into a rich, savory filling.
Stir in the frozen peas and corn, then season with salt and black pepper to taste.
Preheat the oven to 200°C (400°F). Spread the lentil filling evenly in a baking dish, then top with the mashed sweet potato, spreading it to the edges to seal in the filling. Rough up the top with a fork for extra crispy peaks.
Bake for 25-30 minutes until the top is lightly golden and the filling is bubbling at the edges.
Rest for 10 minutes before serving to let the layers set.
Seal the Edges: Spread the sweet potato mash all the way to the sides of the dish so the filling doesn't bubble up and over during baking. Boost the Umami: A splash of vegan Worcestershire sauce or a spoon of miso paste in the lentil filling adds a deep, savory flavor that replaces what meat would normally provide. Make It Ahead: Assemble the whole pie a day in advance and refrigerate; bake straight from the fridge, adding about 10 extra minutes.
Yes, canned lentils work great and save time - just drain and rinse them well before adding to the filling.
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