There’s something truly comforting about a warm, hearty shepherd’s pie fresh out of the oven. Growing up, it was always a family favorite, filling the house with rich, savoury aromas. This Sweet Potato Shepherd’s Pie is my plant-based twist on that classic””packed with vibrant veggies, flavourful herbs, and a creamy sweet potato topping. It’s the kind of meal that brings everyone to the table, perfect for cozy nights when you crave something nourishing and satisfying. Whether you’re vegan or just looking to try something new, this dish is comfort food at its best””wholesome, hearty, and made with love.
Ingredients
- 3 large sweet potatoes (approx. 1 kg)
- 1 tbsp rapeseed oil
- 150 g leek
- 2 garlic cloves
- 150 g carrots
- 400 g vegan mince
- 1 tbsp tomato paste
- 1 tbsp flour
- 1 tsp smoked paprika
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- 1 tbsp soy sauce
- 250 ml vegetable stock
- 125 g frozen peas
Instructions
- Peel and cut the sweet potatoes into cubes. Place them in a large pan of boiling water and cook for about 10–15 minutes or until they are soft. Drain the sweet potatoes and return them to the pan. Mash them using a potato masher or a fork until they are smooth and creamy (you can add a splash of plant-based milk or vegan butter for extra creaminess). Season to taste with salt, pepper and nutmeg and set aside.
- Preheat the oven to 200°C.
- Finely chop the leek and garlic. Peel and dice the carrots.
- In a large skillet or frying pan, heat the rapeseed oil over a medium heat. Add the leek, garlic and carrots. Sauté for 5 minutes until they become slightly softened.
- Stir in the vegan mince and cook for about 5 minutes.
- Add the fresh rosemary, bay leaves, dried thyme and tomato paste. Fry for another 2 minutes.
- Sprinkle the flour and smoked paprika over the mince mixture. Stir well to combine. Deglaze with soy sauce and vegetable stock. Stir until the mixture thickens.
- Add the frozen peas and chopped parsley. Cook for an additional 2–3 minutes, or until the peas are heated through.
- Transfer the vegan mince mixture to a baking dish, spreading it out evenly. Spoon the sweet potato mash on top, covering it entirely. Bake for 20 minutes, or until the top is golden brown and the filling is bubbling. Leave to cool for a few minutes before serving.
