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Who says vegetarians can’t enjoy Shepherd’s Pie? This meat-free version with smokey sauteed vegetables and creamy sweet potato mash will have you going back for seconds (or thirds!). This Vegetarian Sweet Potato Shepherd’s Pie is also vegan and gluten-free!
Guess what?! October 1st is WORLD VEGETARIAN DAY, and the whole month of October is Vegetarian Awareness Month. That is definitely something worth talking about, especially over here in the land of Take A Bite Out of Boca. The Sunday Supper crew is kicking off the celebration with our best drool-worthy vegetarian recipes. Thanks to Susan from The Wimpy Vegetarian for being our super awesome vegetarian host!
I was inspired to make this Vegetarian Sweet Potato Shepherd’s Pie by one of my co-workers who was trying out a vegan diet. Although she didn’t call it a Shepherd’s Pie, and frankly, it really wasn’t one at all — but the idea behind it reminded me of this classic dish. A mix of cooked vegetables topped with mashed potatoes. Instead of searching for other vegetarian Shepherd’s Pie recipes to use as a guideline, I decided to take a stab at it all by myself. It couldn’t be too hard right? I kept things very simple, very healthy, and very delicious.
One of my favorite meat substitutes is mushrooms, particularly portobello, or in this case, baby bella mushrooms. These babies are the “meat” of the dish, mixed with a combination of sweet peas, corn, and carrots. You can use fresh, canned, or even frozen for all of these components.While fresh is the best way to go, whatever you can find will work! Don’t make things hard on yourself. This is a really easy dish to make for a weeknight meal or to bring to a potluck — and it freezes great! Everyone and anyone can enjoy Vegetarian Sweet Potato Shepherd’s Pie because it’s vegan and gluten-free too!
I spiced things with up with The Spice Hunter’s smokey turmeric (obsessed with this stuff), smoked paprika, and garlic powder. The sweet potato is mashed with a little bit of extra virgin olive oil and cashew milk, and is so silky smooth you could trick someone into thinking you used butter!
- 2 large sweet potatoes, peeled and quartered
- 1/4 cup cashew milk
- 1 tsp extra virgin olive oil
- 11 oz. can corn
- 1 cup frozen sweet peas
- 1 1/2 cups sliced baby carrots
- 8 oz. sliced Baby Bella mushrooms
- 1 tsp olive oil
- ~3 tsp smokey turmeric
- ~2 1/2 tsp smoked paprika
- ~1 1/2 tsp garlic
- 1/2 tsp kosher salt
- Preheat oven to 400 degrees and spray a 1.5 qt baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil and add the quartered sweet potatoes.
- Cook on high heat, covered, until fork tender.
- While the potatoes are boiling, heat olive oil in a large saucepan over medium heat.
- Add corn, peas, carrots and mushrooms and cook until softened.
- Mix in spices and cook, covered, for an additional 2-3 minutes. (If the vegetables begin to stick to the pan or look as though they’re drying out, add a splash of water before covering.)
- Once the potatoes are boiled, drain the pot and add extra virgin olive oil and cashew milk.
- Use the back of a spoon to mash the potatoes until smooth and creamy.
- Spoon the vegetable mixture into the prepared baking dish, and top with the mashed sweet potatoes, using the back of a spoon or a spatula to smooth it out.
- Bake in the oven for 20 minutes.
- Broil on high for ~5 minutes or until the top starts to brown
Celebrate World Vegetarian Day and Vegetarian Awareness Month with us! There are so many great recipes to choose from. Check ’em out! I know I’ll definitely be making some of these soon.
Appetizers
- Citrus Marinated Olives by Cricket’s Confections
- Goat Cheese and Red Onion Quesadilla by The Freshman Cook
- Grilled Green Tomato and Mozzarella Salad by Monica’s Table
- Italian Lupini Beans by She Loves Biscotti
- Orange Ginger Carrot Soup by Cindy’s Recipes and Writings
Desserts
- Chocolate Orange Beet Cake by Baking Sense
- Chocolate Zucchini Cake by Mindy’s Cooking Obsession
- Make Your Children Eat Their Vegetables…in a Cupcake! by The Ninja Baker
- Zucchini Blueberry Coffee Cake by Pies and Plots
Entrees
- Butternut Squash Zoodles with Fried Sage Sauce by Home Sweet Homestead
- Caprese Stuffed Roasted Eggplant by Sunday Supper Movement
- Cheesy Cauliflower Cake by Food Lust People Love
- Chipotle Tofu Tacos with Plantain by Caroline’s Cooking
- Glazed Carrot and Quinoa Salad with Crispy Chickpeas by Helpful Homemade
- Green Goddess Mac and Cheese by Moore or Less Cooking
- Mujaddara by A Day in the Life on the Farm
- Penne-Wise Pumpkin Pasta by Wholistic Woman
- Pumpkin Gnocchi and Spinach with Sage Brown Butter Sauce by The Redhead Baker
- Radical Reuben Sandwich by Palatable Pastime
- Roasted Delicata Squash with Sriracha Aioli by The Hungry Goddess
- Roasted Vegetable Casserole by A Mind “Full”Mom
- Spicy Tofu and Rice Stir Fry by Hezzi-D’s Books and Cooks
- Spinach Stuffed Pasta Shells by That Skinny Chick Can Bake
- Strawberry Soba Noodle Salad by Sew You Think You Can Cook
- Vegan Creamy Butternut Squash Soup with Spinach by Cooking Chat
- Vegetarian Sweet Potato Shepherd’s Pie by Take A Bite Out of Boca
- Veggie Riggies: A Rigatoni Sauté by Hardly A Goddess
Sides
- Caramelized Onions and Cauliflower by Culinary Adventures with Camilla
- Cauliflower Tabbouleh with Chickpeas by Simple and Savory
- Cheesy Broccoli Cauliflower Rice by My Life Cookbook
- Locro de Papa (Ecuadorian Potato Soup) by Curious Cuisiniere
- South African Yellow Rice by What Smells So Good?
- Spiralized Sweet Potato and Apple Sauté with Dates by The Wimpy Vegetarian
- Turmeric Hummus Casserole by Dizzy Busy and Hungry
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