How To Make Dairy Free Sweet Potato Shepherd s Pie Recipe
A flavorful and comforting shepherd’s pie made with sweet potatoes and packed with vegetables.
Serves:
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 1/2 cups of mushrooms, sliced
- 1/2 cup green peas, frozen
- 1 1/2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Preheat the oven to 375°F (190°C).
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Boil the sweet potatoes in salted water until tender, around 15 minutes.
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While the sweet potatoes cook, heat olive oil in a large skillet over medium heat.
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Add onions and garlic and cook until softened, around 5 minutes.
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Add chopped carrots and celery to the skillet and cook for 10 minutes.
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Add sliced mushrooms and frozen green peas, stir, and cook for another 5 minutes.
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Add tomato paste, dried thyme, dried rosemary, salt, and pepper. Stir and cook for 2 minutes.
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Drain the sweet potatoes and mash them until smooth. Season with salt to taste.
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In an oven-safe dish, add the vegetable mixture in an even layer. Spread the mashed sweet potatoes on top and smooth it out.
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Bake the shepherd’s pie for 20-25 minutes, or until the sweet potatoes are golden and the vegetables are hot and bubbly.
Nutrition
- Calories : 320kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 402mg
- Total Carbohydrates : 56g
- Dietary Fiber : 11g
- Sugar : 13g
- Protein : 8g
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