Fall is in the air. Can you smell it?
Though it’s not technically fall yet, I have already started making fall foods, because fall foods are the BEST EVER EVER.
Like this sweet potato shepherd’s pie. Gluten-free and loaded with good stuff like lentils, peas, carrots and corn. Perfect for fall.
You can really add any veggies you’d like to this dish, but I’ve always loved corn, peas and carrots. Along with celery, onions and garlic for some flavour, of course. I also swapped the traditional potato topping and used sweet potato instead.
Sweet potato:
Is a good source of magnesium (which helps with relaxation)
Is a source of vitamin D, which is hard to get in a vegan diet
Is naturally sweet-tasting
Contains almost twice as much fiber than other types of potatoes
Is good for your heart
So go ahead – stuff your face with sweet potatoes!
I love the hint of sweetness that the sweet potato brings to this dish. It really balances nicely with the vegetables and seasonings.
I always add a sprinkle of paprika on top of my shepherd’s pie, both for flavour and because it looks pretty. And good looking food just tastes better. It’s a fact. Look it up.
So let’s eat up, my friend! This sweet potato shepherd’s pie is not gonna last long around me – get it while you can!
- 4 medium sweet potatoes, peeled & chopped into small pieces
- 1 tbsp extra virgin olive oil
- ½ cup diced celery
- ½ cup diced onions
- 1 large garlic clove, minced
- ½ cup diced carrots
- 4½ cups cooked lentils
- 2 cups diced tomatoes
- 2 tbsp soy sauce
- 2 tbsp non-dairy milk (I used almond)
- Salt & pepper to taste
- paprika & fresh parsley, for garnish
- Preheat oven to 350F.
- Steam your sweet potatoes and set aside.
- While the sweet potatoes are heat a large pan over medium heat. Once warmed, add a tbsp or so of oil, then add in the diced celery, onion, garlic, tomatoes and carrots. Cook for about 5 minutes, or until softened.
- Add the cooked lentils and soy sauce to the veggies, and heat until warmed through.
- Once your sweet potatoes are finished steaming, mash with the non-dairy milk some salt & pepper.
- Scoop the lentil & veggie mix to the bottom of a 9x13 baking dish, then spread the mashed sweet potatoes over top and spread in an even layer.
- Bake for about 25 minutes, or until the top has browned lightly. Sprinkle with a bit of paprika and fresh parsley, if desired. Serve warm.
Nicole says
November 18, 2016 at 8:33 PMI’m wanting to make this for Thanksgiving, but we have a soy allergy in our house. Any suggestions on what we could substitute for soy sauce?
Suzanne says
February 20, 2016 at 1:06 PMIs there corn in the recipe? I see it in the photo but not in the jngredients. If so, how much corn? Also, I only have cherry tomatoes or canned diced, which would be better?
Cassje says
February 21, 2016 at 7:12 AMYou don’t have to. I did because I had some on hand, probably 1/3 cup.
Canned, diced would be better.
Shannon O says
October 15, 2014 at 5:38 PMmy dd made this for thanksgiving dinner (the vegan part). it is seriously delicious!!
Cassie says
October 16, 2014 at 8:50 PMWhoo hoo! Happy it went over well. 🙂
Kelly says
September 18, 2014 at 8:46 PMMaking this tonight! Can you tell me what temperature to set the oven? Thanks!
Cassie says
September 19, 2014 at 2:26 PMOops, I can’t believe I forgot this important piece of information. So sorry! 350F.
Jill says
September 11, 2014 at 12:52 PMLove the use of lentils here! I love sweet potato shephards pie but not sure if I’ve even made a veg version yet!
I serve mine up in the exact same dish tho! 😀
Cassie says
September 12, 2014 at 10:35 AMThe dish is so versatile huh? I use it for everything!