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Sweet Potato Shepherd’s Pie

  • Author: Liv B
  • Total Time: 1 hour 15 mins
  • Yield: approx 6 servings


Vegan shepherd’s pie with a creamy sweet potato mash topping!


Sweet Potato Topping:

  • 3 large sweet potatoes, peeled and cubed
  • 3 tbsp vegan butter
  • 3 tbsp nondairy milk
  • salt + pepper


  • 1 tbsp oil
  • 400g (approx) vegan ground beef
  • 1/2 red onion
  • 1 1/2 cups mixed small veggies like peas, corn and carrots
  • 1 cup vegetarian beef-flavoured broth (or vegetable broth)
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and pepper to taste
  • 2 tbsp corn starch + 2 tbsp water



  1. Boil the sweet potatoes until fork-tender, then drain. Mash with the vegan butter and nondairy milk until fluffy. Set aside.
  2. In a frying pan on medium heat, add the oil, onion and vegan beef. Cook about 8 minutes, until vegan beef is browned and onion is translucent. Add the veggies, broth, tomato paste, spices, and a pinch of salt and pepper.
  3. Once simmering, add the corn starch and water mixture and let simmer until thickened slightly.
  4. Preheat the oven to 400 F. Lightly grease a large casserole dish (or I used an 11-inch cast iron skillet).
  5. Transfer the filling to the casserole dish, then add dollops of the sweet potato mash, smoothing into an even layer. Use a fork to create grooves on top. If the baking dish looks very full, place it on a rimmed baking sheet so that if the filling bubbles over it doesn’t spill into your oven.
  6. Bake, uncovered for 25-30 minutes, until bubbling and top is lightly browned.
  7. Let cool for at least 15 minutes before serving. Enjoy!
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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