Introduction
Roasted Veggie Shepherd’s Pie with Sweet Potato Topping is a comforting, hearty, and wholesome twist on the classic shepherd’s pie. This plant-based version swaps the traditional meat filling for a savory medley of roasted vegetables, making it a perfect choice for those seeking a lighter yet equally satisfying meal. The sweet potato mash topping not only adds a vibrant color but also brings a natural sweetness that balances out the savory filling. This cozy dish is ideal for chilly nights, family dinners, or as a make-ahead meal for busy weeknights. Let’s dive into this delicious, nutrient-packed, and crowd-pleasing recipe!
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (15 oz) lentils, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 tablespoon cornstarch (optional, for thickening)
For the Sweet Potato Topping:
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter (or vegan butter)
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Preparation:
Step 1: Prepare the Sweet Potato Topping
- Peel and cube the sweet potatoes. Place them in a large pot and cover with water.
- Bring the pot to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and nutmeg.
- Mash until smooth and creamy. Set aside.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the diced carrots, celery, zucchini, bell pepper, and mushrooms on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
Step 3: Make the Filling
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the diced onion and cook for 5-7 minutes, until translucent.
- Stir in the minced garlic, roasted vegetables, lentils, tomato paste, soy sauce, smoked paprika, thyme, and rosemary. Cook for 2-3 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer. If the mixture seems too thin, dissolve cornstarch in 2 tablespoons of water and stir it in to thicken the filling.
- Add the frozen peas and corn, stir well, and cook for another 5 minutes.
Step 4: Assemble the Shepherd’s Pie
- Preheat your oven to 375°F (190°C).
- Spread the vegetable filling evenly in a 9×13-inch baking dish.
- Gently spoon the mashed sweet potatoes on top of the filling and spread evenly with a spatula. Create small peaks with the back of a spoon for a rustic look.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
Step 5: Let it Rest and Serve
- Allow the pie to cool for 10 minutes before serving. This helps the filling set.
Cooking Notes:
- Feel free to use any combination of vegetables you have on hand. Roasted root vegetables like parsnips or butternut squash can be a great addition.
- For extra flavor, try adding a splash of balsamic vinegar to the vegetable filling before simmering.
- The sweet potato topping can be made ahead of time and stored in the fridge for up to 2 days.
Serving Suggestions:
- Serve the Roasted Veggie Shepherd’s Pie hot, garnished with fresh parsley or chives.
- Pair it with a simple green salad or steamed green beans for a balanced meal.
- This dish is also excellent when reheated and can be a great option for meal prep or leftovers.
Tips:
- For a crispy topping, brush the sweet potato mash with a little olive oil before baking.
- If you prefer a creamier filling, add a splash of coconut milk or cashew cream.
- To save time, use pre-cooked or canned lentils.
Prep Time:
- 20 minutes
Cooking Time:
- 50 minutes
Total Time:
- 1 hour 10 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 10g
- Sodium: 550mg
- Carbohydrates: 55g
- Fiber: 12g
- Fat: 9g
Conclusion
Roasted Veggie Shepherd’s Pie with Sweet Potato Topping is a delightful blend of sweet and savory flavors that make it a fantastic meatless meal for the entire family. It’s packed with nutritious vegetables, plant-based protein, and the natural sweetness of mashed sweet potatoes. Whether you’re looking for a cozy dish for dinner or a meal-prep option for the week, this recipe delivers on both taste and nutrition. Enjoy a plate of this comforting pie and feel good knowing you’ve made a wholesome choice!
PrintRoasted Veggie Shepherd’s Pie with Sweet Potato Topping
- Total Time: 1 hour 10 minutes
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup mushrooms, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (15 oz) lentils, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 tablespoon cornstarch (optional, for thickening)
For the Sweet Potato Topping:
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter (or vegan butter)
- 1/4 cup milk (dairy or plant-based)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Instructions
Step 1: Prepare the Sweet Potato Topping
- Peel and cube the sweet potatoes. Place them in a large pot and cover with water.
- Bring the pot to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and nutmeg.
- Mash until smooth and creamy. Set aside.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the diced carrots, celery, zucchini, bell pepper, and mushrooms on a baking sheet.
- Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
Step 3: Make the Filling
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the diced onion and cook for 5-7 minutes, until translucent.
- Stir in the minced garlic, roasted vegetables, lentils, tomato paste, soy sauce, smoked paprika, thyme, and rosemary. Cook for 2-3 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer. If the mixture seems too thin, dissolve cornstarch in 2 tablespoons of water and stir it in to thicken the filling.
- Add the frozen peas and corn, stir well, and cook for another 5 minutes.
Step 4: Assemble the Shepherd’s Pie
- Preheat your oven to 375°F (190°C).
- Spread the vegetable filling evenly in a 9×13-inch baking dish.
- Gently spoon the mashed sweet potatoes on top of the filling and spread evenly with a spatula. Create small peaks with the back of a spoon for a rustic look.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
Step 5: Let it Rest and Serve
- Allow the pie to cool for 10 minutes before serving. This helps the filling set.
Cooking Notes:
- Feel free to use any combination of vegetables you have on hand. Roasted root vegetables like parsnips or butternut squash can be a great addition.
- For extra flavor, try adding a splash of balsamic vinegar to the vegetable filling before simmering.
- The sweet potato topping can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Sodium: 550mg
- Protein: 10g