Best Veggie Shepherds Pie With Sweet Potato Mash Recipes

SWEET POTATO SHEPHERD'S PIE

Sweet Potato Shepherd's Pie image

Shepherd's pie has endless variations - this tempting version uses Veggie Ground Round and is topped with sweet potato mash.

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds sweet potatoes, peeled and chopped
2 tablespoons soft, non-hydrogenated margarine
¼ teaspoon fresh ground pepper
2 teaspoons Spectrum® Canola Oil
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 green pepper, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup Imagine® Low Sodium Organic Vegetable Broth
1 cup combined, Yves Veggie Cuisine® sweet peas, Yves Veggie Cuisine® whole kernel Golden Corn and carrots

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In pot of boiling water, cook potatoes for about 15 minutes or until tender.
Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
Stir in flour and cook, stirring, for 1 minute.
Add stock to skillet; bring to a boil.
Add peas, corn, carrots, and remaining ground pepper.
Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 50.9 g, Fat 8.4 g, Fiber 10.6 g, Protein 19.3 g, SaturatedFat 1 g, Sodium 729.2 mg, Sugar 12.9 g

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

Vegan Shepherd's Pie with Sweet Potato image

This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.

Provided by MyNutriCounter

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon coconut oil
1 red onion, chopped
1 white onion, chopped
1 tablespoon ground cinnamon
1 tablespoon grated fresh ginger root
2 cloves garlic, chopped
2 teaspoons cumin, divided
3 cups cooked lentils
1 (14 ounce) can chopped tomatoes
1 ½ cups vegetable stock
1 tablespoon maple syrup
2 ½ sweet potatoes, peeled and chopped, or to taste
⅓ cup coconut milk
1 tablespoon nutritional yeast, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
Bake in the preheated oven until top is browned, about 20 minutes.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g