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Sweet potato shepherd's pie with vegetables in skillet.

Shepherd’s Pie with Sweet Potatoes

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Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main
Ingredients Method

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

Method
 

  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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