Do you guys celebrate St. Patrick’s Day? I’ve never really done much, but green is my favorite color, so I do enjoy an entire holiday dedicated to it. I really like to get holiday themed pedicures (my bank account doesn’t, but that’s an other story…), and I always get really excited to get something green in March!
To be honest, I had no idea what the heck people even eat for St. Patty’s Day. After some brain storming, Nicole suggested shepherd’s pie, but I didn’t even really know what went inside the thing. I knew it was meat and potatoes, but that was about it.
I did some research, swapper the meat for lentils, swapped the mashed potato topping for a sweet potato puree, and all of the sudden I had a delicious, hearty, and filling vegan shepherd’s pie.
Can we talk about how shepherd’s pie is the hardest thing ever to photograph? I felt like every single photo I took just looked like vegetable mush. In fact, it took me 2 takes (one during testing, and one during filming) to get even a handful of photos that I liked between the two.
I should also mention that this makes a LOT of food. Like, I hope you have a big family, and are looking forward to healthy left overs because it will last you forever, and only gets better the next day! I tested this recipe out on a Tuesday, ate the leftovers all week long, and then made it TWICE for filming. I’ve pretty much been eating nothing but shepherd’s pie for the last week and a half.
In fact, I can’t believe I’ve gone this long not eating this regularly–savory, rich veggies topped with creamy, sweet potatoes? It just screams the makings of a perfect dinner!
Vegan Shepherd’s Pie
yield 10-12 servings
- 3 large sweet potatoes
- 1 cup low sodium vegetable broth, divided use
- 1 tbsp corn starch
- 1 tbsp olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 3 large carrots, peeled and chopped
- 2 large squash (zucchini or yellow), sliced
- 1 lb cooked lentils
- 1 cup frozen peas
- sea salt, freshly ground pepper, and thyme for seasoning
- cashew cream for topping (optional)
- To make the sweet potato puree, roast sweet potatoes at 400 degrees for 1 hour. Cool slightly, then remove skins and transfer to a blender. Season with salt and pepper and blend until smooth.
- In a small bowl, whisk together 1/2 cup vegetable broth with corn starch. Set aside.
- Heat olive oil in a large pot or dutch oven over medium heat. Add onion, garlic, carrots and squash. Season with salt, pepper and thyme (I used a heavy pinch of each), and cook until tender, about 10 minutes.
- Add lentils, peas and vegetable broth/corn starch mixture. Add an extra 1/2 cup vegetable broth. Cook until all ingredients are heated throughout stirring occasionally, about 10 minutes.
- Transfer to a large casserole dish (or individual serving dishes). Evenly spread sweet potato puree on top.
- Broil for 20 minutes. Top with cashew cream if desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.