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Vegan Shepherd's Pie has tons of flavor thanks to curry spices and caramelized tomato paste. It's loaded with veggies, lentils, and chickpeas and topped with coconut mashed sweet potatoes. It's a vegan dinner recipe that is as healthy as it is delicious. | theendlessmeal.com

Vegan Curried Shepard’s Pie with Coconut Sweet Potato Topping

  • Author: Kristen Stevens
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: North American

Description

Vegan Shepherd’s Pie has tons of flavor thanks to curry spices and caramelized tomato paste. It’s loaded with veggies, lentils, and chickpeas and topped with coconut mashed sweet potatoes. It’s a vegan dinner recipe that is as healthy as it is delicious.


Scale

Ingredients

  • 1/2 cup dried brown lentils (or 1 cup cooked)
  • 1 lb. sweet potatoes (about 2 medium), peeled and chopped
  • 1 cup coconut milk
  • 1/2 cup water
  • A pinch of cayenne
  • 1 tablespoon coconut oil
  • 1 medium onion, minced
  • 4 garlic cloves, minced
  • 11-inch piece of ginger, minced
  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • 1 portobello mushroom, or 5 crimini mushrooms, diced
  • 1 tablespoon garam masala
  • 1 teaspoon each: chili powder, cumin, and sea salt
  • 15.5-ounce can tomato paste
  • 119-ounce can chickpeas, drained and rinsed
  • 1 cup frozen peas

Instructions

  1. Add the lentils to a small pot and cover with a few inches of water. Bring the pot to a boil then reduce the heat, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are soft. Drain any remaining liquid.
  2. Add the sweet potatoes, coconut milk, water, and a pinch of cayenne to a pot and bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the sweet potatoes are soft. Mash with a potato masher and salt to taste.
  3. Preheat your oven to 400 degrees.
  4. While the lentils and sweet potatoes are cooking, heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the garlic, ginger, carrots celery, and mushrooms to the pan and cook, stirring occasionally, until the vegetables are soft and starting to brown, about 10 minutes.
  5. Add the garam masala, chili powder, cumin, and sea salt to the pan and cook until fragrant, about 1 minute. Add the tomato paste and let it caramelize for about 3 minutes, or until it has darkened slightly and is sweet smelling. Remove from the heat and stir in the chickpeas, peas, and cooked lentils. Transfer to a casserole dish and top with the mashed coconut sweet potatoes.
  6. Bake the Vegan Shepherd’s Pie for 20-25 minutes, or until hot and bubbling at the edges.