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Gluten-Free Sweet Potato Shepherd’s Pie

September 11, 2014 9 Comments

Vegan-Sweet-Potato-Shepherds-Pie

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.

Shepherds-Pie

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!

Shepherds-Pie-Vegan

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!

Sweet-Potato-Shepherds-Pie

Sweet Potato Shepherd's Pie
 
Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
Author: Vegan Insanity
Recipe type: Dinner
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 350F.
  2. Steam your sweet potatoes and set aside.
  3. 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.
  4. Add the cooked lentils and soy sauce to the veggies, and heat until warmed through.
  5. Once your sweet potatoes are finished steaming, mash with the non-dairy milk some salt & pepper.
  6. 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.
  7. 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.
3.2.2807

Vegan-Shepherds-Pie

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Filed Under: Entrees, Recipes Tagged With: beans and legumes, dinner, gluten free, nut-free, potatoes, soy free

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Comments

  1. Nicole says

    November 18, 2016 at 8:33 PM

    I’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?

    Reply
  2. Suzanne says

    February 20, 2016 at 1:06 PM

    Is 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?

    Reply
    • Cassje says

      February 21, 2016 at 7:12 AM

      You don’t have to. I did because I had some on hand, probably 1/3 cup.

      Canned, diced would be better.

      Reply
  3. Shannon O says

    October 15, 2014 at 5:38 PM

    my dd made this for thanksgiving dinner (the vegan part). it is seriously delicious!!

    Reply
    • Cassie says

      October 16, 2014 at 8:50 PM

      Whoo hoo! Happy it went over well. 🙂

      Reply
  4. Kelly says

    September 18, 2014 at 8:46 PM

    Making this tonight! Can you tell me what temperature to set the oven? Thanks!

    Reply
    • Cassie says

      September 19, 2014 at 2:26 PM

      Oops, I can’t believe I forgot this important piece of information. So sorry! 350F.

      Reply
  5. Jill says

    September 11, 2014 at 12:52 PM

    Love 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! 😀

    Reply
    • Cassie says

      September 12, 2014 at 10:35 AM

      The dish is so versatile huh? I use it for everything!

      Reply

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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