Sweet Potato–Topped Vegan Shepherd’s Pie

Name: Sweet Potato–Topped Vegan Shepherd’s Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: British, Irish
Ingredients: 14 oz Canned Tomatoes; 0.33 cup Coconut Milk; 1 tbsp Coconut Oil; 1 tbsp Fresh Ginger; 2 cloves Garlic; 1 tbsp Ground Cinnamon; 2 tsp Ground Cumin; 3 cups Lentils; 1 tbsp Maple Syrup; 1 tbsp Nutritional Yeast; 1 whole Red Onion; 2.5 cups Sweet Potato; 1.5 cups Vegetable Stock; 1 whole White Onion

Dinner 🍽️Lunch 🥪 British Irish Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Sweet Potato–Topped Vegan Shepherd’s Pie layers a hearty lentil and tomato base with warm notes of cinnamon, cumin, ginger, and garlic beneath a creamy coconut-sweet potato mash. The balance of earthy legumes and lightly sweet topping makes it comforting yet bright. Serve for a cozy weeknight dinner or a make-ahead weekend meal that pleases vegans and omnivores alike.

Prep20 mins
Cook50 mins
Serves4
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Warm the coconut oil in a saucepan over medium-high heat. Add the red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Stir in the lentils, tomatoes, stock, and maple syrup. Bring to a boil; then simmer the filling until the flavors blend, 20 to 30 minutes.
3

Put the sweet potatoes in a large pot and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer until softened, about 20 minutes. Drain the water; add the coconut milk and the remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
4

Pour the filling into a large baking dish; top with the sweet potato mash and a sprinkle of nutritional yeast.
5

Bake in the preheated oven until the top is browned, about 20 minutes.