Sweet Potato Shepherds Pie

October 2, 2017



Simple to make and now one of my go-to meals for family gatherings and pot lucks!


This recipe is a favourite with everyone I've made it for and never fails to impress.

My goodness it makes a marvellous next day packed lunch too, I can have it for tea, lunch and then tea again.. talk about meal prep saving time ;)



Anyway, here's the recipe. 

The ingredient measurements are more of a rough guideline and can be completely adjusted to your taste, which is why this recipe is so simple and wonderful to make.






1 can of chopped tomatoes (Sieve any excess liquid)

1 can of chickpeas

1 small courgette/zuccini

900g sweet potatoes

2 medium carrots

1 red onion

1 garlic clove minced 

A splash of almond milk

2 white mushrooms

1c broccoli 

Half a stem of celery

A handful of spinach





Dried crushed chilli's

Black pepper

Nutritional yeast (optional)

Soy sauce




Set oven to 190C


Step 1: Steam the sweet potatoes, remove from heat and set aside when soft & cooked.

Step 2: In a saucepan add the onion, garlic, carrots and soy sauce with a dash of water and lightly stir fry

Step 3: When the carrots are lightly cooked add the rest of the veggies, herbs, chickpeas & tomatoes. Cover with a lid and simmer until the veggies are cooked to taste

Step 4: Peel the sweet potatoes and put them in a bowl with a splash of almond milk. Mash with a fork or blend until creamy texture. 

Step 5: In an oven safe bowl add the tomato veggie mix and cover with about 2-3 inches of the sweet potato puree. 

Step 6: Sprinkle with pepper & nutritional yeast, pop it in the oven for 20-30minutes until it looks beautifully bronzed and yummy!!



Don't forget to tag & share your photos & enjoyyyy!

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