Sweet Potato Shepherd's Pie
Vegan shepherd's pie made with sweet potatoes and lentils.
Nutrition Facts
Ingredients
Instructions
Halve the peeled sweet potatoes lengthwise, then cut into slices about 1 inch thick.
Place the sweet potato slices in a large pot and cover with about 1-2 inches of water.
Bring to a boil, then reduce to a simmer on medium-low and cook until fork-tender (about 10 mins.) Drain.
Mash the sweet potatoes with a fork or potato masher. Season with salt & pepper.
While the potatoes are cooking, saute the carrots in vegetable stock in a medium-sized pot. Add in lentils and water. Bring to a boil and then turn down to a simmer for 15 minutes or until just tender.
Stir the peas and corn into the pot of lentils, cook for an additional 5 minutes.
Season the lentil mixture with the soy sauce, garlic powder, onion powder, and vegan Worcestershire sauce. Add pepper and salt to taste.
Pre-heat oven to 425F degrees.
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Karissasvegankitchen →Chef's Notes
*If you can't find vegan Worcestershire sauce, just leave it out.
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Reviews from the Original Source
Tastes just like meat! So yummy
My go-to shepherds pie recipe. I tweak it with a bit more seasoning and I add flour to some stock for the veggie layer to add a gravy quality.
This was delicious! Thank you for a great recipe
In step 5 you mention " saute the carrots in vegetable stock" but vegetable stock is not mentioned in the recipe list. How much stock should we be using?
Loved this idea, added mushrooms, veg stock, sage, thyme, and parsley. Cause flavor.
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