Vegan Sweet Potato Shepherd’s Pie

Shanika Graham-White


This impressive Shepherd’s pie has a creamy top layer of savory mashed sweet potatoes. The hearty filling combines plant-based meat crumbles with a harvest of vegetables including the proverbial besties, peas and carrots. There may not be a tastier or more welcoming vegan main dish to grace your holiday table.

Vegan Shepherd's Pie with Sweet Potato in Cast Iron Skillet on Countertop

Vegan Shepherd's Pie with Sweet Potato in Cast Iron Skillet on Countertop
0 from 0 votes

Vegan Sweet Potato Shepherd’s Pie

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 264 kcal
Author Shanika Graham-White




  • 1 10 oz. bag plant-based meat crumbles
  • 1 medium red onion chopped
  • 3 medium carrots peeled & chopped
  • 2 garlic cloves minced
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 3 cups low-sodium vegetable stock
  • 2 Tbsp. tomato paste
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas


Roast the Potatoes

  1. In oven, place rack in middle slot and preheat to 400 degrees F. Line rimmed baking sheet with parchment paper.
  2. Peel and dice 4 medium sweet potatoes (5 to 6 cups) and place in large bowl.
  3. Add olive oil, salt, black pepper, garlic powder, dried parsley and dried oregano. Toss to coat. Transfer to baking sheet and arrange in an even layer.
  4. Bake until potatoes are golden-brown and tender, 25 to 30 minutes.

Make the Filling

  1. Preheat 10-inch oven-safe, high-sided skillet over medium-high heat with one tablespoon olive oil. Add onions and garlic and sauté until fragrant and translucent, about 4 minutes.
  2. Add carrots, salt, black pepper and garlic powder, and stir to combine.
  3. Add plant-based meat crumble and cook 4-5 minutes, breaking it up into smaller pieces until browned.
  4. Add vegetable broth and 2 tablespoons tomato paste, and stir until combined and the tomato paste is dissolved. Bring to boil.

  5. Reduce heat to medium-low. Add frozen corn and peas and stir until incorporated. Simmer 10-12 minutes until vegetables are slightly tender and sauce is slightly thickened.
  6. Remove pan from heat.

Assemble & Bake

  1. When sweet potatoes are ready for mashing, transfer to large bowl or mash directly on baking sheet. Mash with fork or potato masher until completely broken up and smooth with just a few chunks.

  2. Spread mash over filling until evenly covered, leaving a little a bit of a border so you can still see the filling.
  3. Place skillet on rimmed baking sheet. Bake about 15 minutes uncovered until top is golden-brown and edges are bubbling. Sprinkle with more dried parsley, if desired.

Recipe Notes

Order these ingredients and more for your holiday feast.

Nutrition Facts
Vegan Sweet Potato Shepherd’s Pie
Amount Per Serving
Calories 264 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1576mg66%
Potassium 830mg24%
Carbohydrates 46g15%
Fiber 8g32%
Sugar 11g12%
Protein 5g10%
Vitamin A 26928IU539%
Vitamin C 15mg18%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Shanika Graham-White

Food Blogger + Recipe Developer, Shanika, is part kitchen ‘ninja’ and connoisseur of interior decorating (hence her passion for beautifully staged food photos). She is a self-taught cook | baker, who has also partnered with top brands (Navitas Organics, SunButter, So Delicious Dairy-Free, Organic Valley, + more) to be the source for comfort food and sweets, with a healthy twist. She desires to help others turn the ‘little’ that they have into something magical---great food! On her blog, Orchids + Sweet Tea, you will find dairy-free, gluten-free, and vegan versions of your old + new favorites!