Who doesn’t love casseroles and shepherd’s pies?? They are great! They are a delicious, usually traditional holiday dish. I always ate casseroles and shepherd’s pies and basically every baked dish with a load of excitement because I somehow linked them to holidays. Man, I was right!
Vegan shepherd’s pies are ever more exciting. I guarantee that you will have so much fun to make them and it’s such satisfaction when it’s finally done and a whole family sits down at a holiday table and eats this festive dish.
Most casseroles and shepherd’s pies are stuffed with minced beef, mushrooms, and herbs. This sweet potato and carrot shepherd’s pie is vegan (and naturally gluten-free, of course) and it’s made of beans! Beans and more beans. And a few peas. And let’s not forget all the herbs!
The vegan shepherd’s pie is covered with mashed sweet potatoes and carrots which gives a quite unusual taste to it. Normally you would use a yellow potato and mash it. This shepherd’s pie is rather sweet.
For this recipe, you need a very concentrated tomato paste. It enhances the sweet taste and the filling turns to be creamier with a more authentic taste of tomatoes.
Adding butter beans gives you enough protein for a day. Beans are a great source of protein and they are very tasty.
More recipes with beans? Try these:
With this sweet potato and carrot shepherd’s pie, you will challenge all meat-eaters. And no, they won’t die from a protein deficiency! In fact, they will love your holiday dish!
Try this festive dist this year for Thanksgiving and you won’t regret it! If you are more of a lentil person, try my vegan shepherd’s pie with lentils and sweet potato.
Sweet Potato And Carrot Shepherd’s Pie
Ingredients
- 1 large sweet potato peeled and cut in small chunks
- 2 medium carrots peeled and cut in small chunks
- 1 tbsp olive oil
- 1 medium onion peeled and diced
- 3 cloves garlic peeled and diced
- 1/2 cup green beans frozen
- 1/2 cup peas frozen
- 1 can diced tomatoes
- 2 tbsp concentrated tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp
smoked paprika - 1 tsp fresh rosemary leaves
- 1 can butter beans drained and rinsed
- salt, pepper to taste
- fresh coriander leaves for garnish
- spring onion for garnish
Instructions
- In a large saucepan bring water to boil and add carrots and sweet potato. Cook until the vegetable is tender, around 8-10 minutes. Drain and set aside to cool down.
- In another saucepan, add olive oil, onion, garlic cloves, green beans, and peas. SauteƩ for 5 minutes.
- Add all the spices, diced tomatoes, and tomato paste. Simmer for another 5 minutes.
- Preheat oven to 200 Celsius degrees.
- Turn off the heat and add butter beans to the saucepan with tomato mix. Add salt and/or pepper according to your taste. Place the mix to a prepared casserole dish.
- Add the cooked and cooled sweet potato and carrots to a blender and blend until smooth mixture is formed. Add salt and/or pepper according to your taste.
- Spoon blended sweet potato and carrots over the pie in the casserole dish.
- Bake Shepherd's pie in the oven for 25 minutes.
- Garnish with fresh coriander leaves and diced spring onion.
- Enjoy!
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Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.