Roasted Veggie Shepherd’s Pie with Sweet Potato Topping

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

  1. Peel and cube the sweet potatoes. Place them in a large pot and cover with water.
  2. Bring the pot to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
  3. Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and nutmeg.
  4. Mash until smooth and creamy. Set aside.

Step 2: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced carrots, celery, zucchini, bell pepper, and mushrooms on a baking sheet.
  3. 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

  1. In a large skillet, heat the remaining olive oil over medium heat.
  2. Add the diced onion and cook for 5-7 minutes, until translucent.
  3. Stir in the minced garlic, roasted vegetables, lentils, tomato paste, soy sauce, smoked paprika, thyme, and rosemary. Cook for 2-3 minutes until fragrant.
  4. 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.
  5. Add the frozen peas and corn, stir well, and cook for another 5 minutes.

Step 4: Assemble the Shepherd’s Pie

  1. Preheat your oven to 375°F (190°C).
  2. Spread the vegetable filling evenly in a 9×13-inch baking dish.
  3. 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.
  4. 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

  1. 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:

  1. For a crispy topping, brush the sweet potato mash with a little olive oil before baking.
  2. If you prefer a creamier filling, add a splash of coconut milk or cashew cream.
  3. 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!

Print
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Roasted Veggie Shepherd’s Pie with Sweet Potato Topping


  • Author: Imili Johnson
  • Total Time: 1 hour 10 minutes

Ingredients

Scale

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

  1. Peel and cube the sweet potatoes. Place them in a large pot and cover with water.
  2. Bring the pot to a boil and cook until the sweet potatoes are fork-tender, about 15-20 minutes.
  3. Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and nutmeg.
  4. Mash until smooth and creamy. Set aside.

Step 2: Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. Spread the diced carrots, celery, zucchini, bell pepper, and mushrooms on a baking sheet.
  3. 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

  1. In a large skillet, heat the remaining olive oil over medium heat.
  2. Add the diced onion and cook for 5-7 minutes, until translucent.
  3. Stir in the minced garlic, roasted vegetables, lentils, tomato paste, soy sauce, smoked paprika, thyme, and rosemary. Cook for 2-3 minutes until fragrant.
  4. 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.
  5. Add the frozen peas and corn, stir well, and cook for another 5 minutes.

Step 4: Assemble the Shepherd’s Pie

  1. Preheat your oven to 375°F (190°C).
  2. Spread the vegetable filling evenly in a 9×13-inch baking dish.
  3. 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.
  4. 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

  1. 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