Shepherd’s pie reminds me of my childhood, so I decided to put a spin on it and create sweet potato shepherd’s pie! I developed a love for sweet potatoes over the years, and decided to swap it in for regular potatoes – and what a flavour it adds!
This sweet potato shepherd’s pie also puts a spin on the classic because it is vegan and dairy-free! The key to making the sweet potatoes creamy is by using Earth Balance vegan butter. To that, I just add some salt to give the sweet potatoes some flavour. The rest of the flavour goes in the vegan meat and veggie filling.
This vegan shepherd’s pie is:
How to cook the vegan meat filling for your shepherd’s pie
I cooked one pack of Yves veggie ground round (vegan meat), with corn and peas. To that, I added some salt, pepper, garlic powder, and onion powder. I did not measure the seasoning, I just did about 2-3 shakes of it. Once the veggie ground became a darker brown colour and the frozen peas were cooked, I added in some Nafsika’s Garden shredded Pizza flavoured cheese. This brand is my absolute favourite vegan cheese, and everyone who tries it doesn’t taste that it’s vegan! It melts really well into the veggie ground, and gives it a nice, creamy, sticky cheese texture.
How to cook your sweet potato shepherd’s pie in the oven
Once the cheese melts into the veggie ground mix, I place it in a 9 x 9 inch tray that is sprayed with cooking spray. Then, I spread on the mashed sweet potatoes with a spatula and sprinkle a generous amount of paprika on top. Then, I place it in the oven for 20 minutes at 350ºF. Once you take it out of the oven, you have a delicious, vegan sweet potato shepherd’s pie!
If you want more healthy vegan dinner recipes, try my walnut lentil meatloaf!