Veggie Shepherds Pie With Sweet Potato Mash Recipes

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VEGAN SHEPHERD'S PIE WITH SWEET POTATO



Vegan Shepherd's Pie with Sweet Potato image

This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.

Provided by MyNutriCounter

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
  • Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
  • Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH



Veggie shepherd's pie with sweet potato mash image

The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion, halved and sliced
2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g can green lentils
950g sweet potatoes, peeled and cut into chunks
25g butter
85g vegetarian mature cheddar, grated

Steps:

  • Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
  • Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
  • Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
  • Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  • Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
  • Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  • Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium

SWEET POTATO SHEPHERD'S PIE



Sweet Potato Shepherd's Pie image

Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ pounds sweet potatoes, peeled and chopped
2 tablespoons soft, non-hydrogenated margarine
¼ teaspoon fresh ground pepper
2 teaspoons Spectrum® Canola Oil
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 green pepper, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup Imagine® Low Sodium Organic Vegetable Broth
1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  • Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  • In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add stock to skillet; bring to a boil.
  • Add peas, corn, carrots, and remaining ground pepper.
  • Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  • Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g

LENTIL & SWEET POTATO SHEPHERD'S PIE



Lentil & Sweet Potato Shepherd's Pie image

A colorful take on classic shepherd's pie with lentils, vegetables, and a fluffy sweet potato topping. You'll love this 10-ingredient plant-based meal!

Provided by Minimalist Baker

Categories     Entree

Time 1h35m

Number Of Ingredients 16

3 large organic sweet potatoes* ((thoroughly washed + peeled and roughly chopped into big chunks))
2 Tbsp coconut oil ((or vegan butter // if avoiding oil, omit or sub vegetable broth))
1/4 tsp sea salt
1-2 Tbsp maple syrup ((optional // depending on sweetness of potatoes))
1 Tbsp coconut or avocado oil ((if avoiding oil, sub water or vegetable broth))
1 medium onion ((diced))
2 cloves garlic ((minced))
1 1/2 cups uncooked brown or green lentils ((rinsed and drained))
4 cups vegetable stock
2 tsp fresh thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
2 whole portobello mushrooms ((stems removed and sliced in 1/4-inch slices))
4 Tbsp balsamic vinegar
1 Tbsp melted coconut oil or avocado oil ((sub water if avoiding oil))
Pinch each sea salt and black pepper
1 clove garlic (minced)

Steps:

  • Place sweet potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until they slide off a knife very easily.
  • Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth (see photo). Add coconut oil and season with salt and pepper to taste. Depending on the sweetness of sweet potatoes, add a bit of maple syrup to taste (optional). Loosely cover and set aside.
  • While potatoes are cooking, preheat oven to 425 degrees F (220 C) and lightly grease a 9x13-inch (or similar size) baking dish (or more baking dishes, as needed, if altering batch size).
  • If adding (optional), add portobello mushrooms to a shallow dish or large Ziploc bag. Top with balsamic vinegar, oil (optional), salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
  • Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized - about 4-5 minutes.
  • Add a pinch each salt and pepper. Then add lentils, vegetable broth, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
  • (If adding mushrooms) while lentils cook, heat a large skillet over medium heat. Once hot, add a dash of oil and the mushrooms with their marinade. Spread into an even layer and cook on one side for 2-3 minutes. Then carefully flip and cook on other side for 2-3 minutes. Then remove from heat and set aside.
  • In the last 10 minutes of cooking the lentils, add the frozen veggies, stir, and cover to meld the flavors together. Drain off any extra vegetable stock (there shouldn't be much). Taste and adjust flavor as needed, adding more salt and pepper for overall flavor.
  • Transfer the lentil mixture to your oven-safe baking dish and top with portobello mushrooms (optional) then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt (and more thyme if desired).
  • Set on a baking sheet to catch any overflow and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
  • Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 1 month. Reheats well in the microwave or in the oven.

Nutrition Facts : ServingSize 1 serving, Calories 273 kcal, Carbohydrate 43.6 g, Protein 12.6 g, Fat 5.7 g, SaturatedFat 0.8 g, Sodium 409 mg, Fiber 13.8 g, Sugar 13.8 g

SWEET POTATO SHEPHERD'S PIE



Sweet Potato Shepherd's Pie image

As a child, shepherd's pie was one of my favorites. But now, having cut white potatoes out of our diet, I experimented with sweet potatoes in this dish for two. The result is different, but just as yummy! -Tanya Marcketti, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1 large sweet potato
1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup tomato sauce
Dash each ground cinnamon, allspice and nutmeg
1 tablespoon butter
1 tablespoon 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 404 calories, Fat 12g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 900mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 6g fiber), Protein 27g protein.

VEGAN SHEPHERD'S PIE



Vegan shepherd's pie image

A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.

Provided by Jamie Oliver

Categories     Freezer-friendly recipes     Vegetables     Dinner Party     British     Potato     Mushroom     Lentil

Time 1h25m

Yield 8

Number Of Ingredients 21

600 g Maris Piper potatoes
600 g sweet potatoes
40 g dairy-free margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tablespoon coriander seeds
olive oil
½ a bunch of fresh thyme
350 g chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
vegan red wine
100 ml organic vegetable stock
1 x 400 g tin of lentils
1 x 400 g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
1 lemon
30 g fresh breadcrumbs

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
  • Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
  • Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
  • Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
  • Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
  • Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.
  • Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
  • Spread the mash over the top, scuffing it up with the back of a spoon.
  • Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
  • Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.

Nutrition Facts : Calories 389 calories, Fat 16.3 g fat, SaturatedFat 2.7 g saturated fat, Protein 11.2 g protein, Carbohydrate 51.3 g carbohydrate, Sugar 10 g sugar, Sodium 0.5 g salt, Fiber 9.7 g fibre

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