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sweet potato and carrot shepherds pie

Sweet Potato And Carrot Shepherd's Pie

This vegan casserole with mashed sweet potato and carrot is the right dish you need to impress your family and friends for a holiday season!
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Course: Main Course
Cuisine: American
Keyword: Butter Beans, carrot, Shepherd's Pie, sweet potato
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people

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. Sauteé 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!