Shepherd’s Pie with Sweet Potatoes

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.

Shepherd’s Pie with Sweet Potatoes

• 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

1. 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 soft. Drain and return to the pan. Mash until smooth and creamy (add a splash of plant-based milk or vegan butter if desired). Season with salt, pepper and nutmeg. Set aside.
2. Preheat the oven to 200°C.
3. Finely chop the leek and garlic. Peel and dice the carrots.
4. In a large skillet or frying pan, heat the rapeseed oil over medium heat. Add the leek, garlic and carrots. Sauté for 5 minutes until softened slightly.
5. Stir in the vegan mince and cook for about 5 minutes.
6. Add the rosemary, bay leaves, thyme and tomato paste. Fry for another 2 minutes.
7. Sprinkle the flour and smoked paprika over the mixture. Stir well. Deglaze with soy sauce and vegetable stock, stirring until thickened.
8. Add the peas and chopped parsley. Cook for 2-3 minutes until the peas are heated through.
9. Transfer the filling to a baking dish and spread evenly. Top with the sweet potato mash, smoothing to cover.
10. Bake for 20 minutes, until golden brown on top and bubbling underneath. Leave to rest for 5 minutes before serving.

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