If you’re in the mood for a comforting, hearty dish that’s both satisfying and nourishing, then you’ve got to try this Vegan Butternut Squash Sweet Potato Shepherd’s Pie. Imagine layers of creamy, sweet mashed sweet potatoes and butternut squash topped with savory, spiced lentils and vegetables—this dish has it all. It’s a cozy, plant-based twist on the classic shepherd’s pie that’s just as delicious as it is comforting. Trust me, once you taste it, you’ll fall in love!
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Whether you’re cooking for a cozy night in or preparing a meal for friends, this shepherd’s pie is a showstopper. Plus, it’s so hearty and satisfying, no one will even miss the meat. Ready to dive in? Let’s go!
Why You’ll Love Vegan Butternut Squash Sweet Potato Shepherd’s Pie
This recipe is packed with flavor, texture, and nutrients, making it the perfect meal for any occasion. Here’s why you’ll adore it:
Comforting: This dish is everything you crave in a comforting meal—creamy, warm, and hearty. It’s perfect for cozy dinners when you want to indulge in something delicious.
Healthy and Plant-Based: The combination of lentils, sweet potatoes, and butternut squash gives you plenty of protein, fiber, and vitamins. It’s a wholesome, plant-based dish that’ll leave you feeling good.
Family-Friendly: This shepherd’s pie is loved by both vegans and non-vegans alike. It’s a great option for feeding the whole family, including picky eaters who may not always go for veggies.
Budget-Friendly: You don’t need fancy ingredients to make this pie. Sweet potatoes, butternut squash, and lentils are affordable staples that create a meal full of flavor without breaking the bank.
Satisfying: The layers of creamy mashed vegetables and savory lentils create a filling dish that’s perfect for any time of day. Plus, it’s great for meal prepping—just make a big batch and enjoy leftovers
all week.
Ingredients
Let’s take a look at the simple, wholesome ingredients that make this shepherd’s pie so delicious:
For the Filling:
- Butternut squash
- Sweet potatoes
- Cooked green or brown lentils
- Carrots
- Onion
- Garlic
- Vegetable broth
- Tomato paste
- Fresh thyme
- Ground sage
- Olive oil
- Salt and pepper
For the Topping:
- Mashed sweet potatoes
- Mashed butternut squash
- Vegan butter
- Plant-based milk (like almond or oat milk)
- Salt and pepper
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this vegan shepherd’s pie—each step builds layers of flavor and texture that will make your taste buds sing.
Prepare the Vegetables:
Start by peeling and dicing the sweet potatoes and butternut squash. Boil them separately in water for about 15-20 minutes, or until tender. Drain and mash them with a little vegan butter and plant-based milk, adding salt and pepper to taste.
Cook the Filling:
In a large pan, heat olive oil over medium heat. Add the diced onions, carrots, and garlic, and cook until they soften (about 5-7 minutes). Stir in the tomato paste, fresh thyme, sage, and vegetable broth. Let it cook for a few more minutes until everything is well combined.
Add the Lentils:
Stir in the cooked lentils, making sure they’re well coated with the sauce. Cook for another 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Assemble the Pie:
Preheat your oven to 375°F (190°C). In a baking dish, layer the lentil filling at the bottom. Spread the mashed sweet potatoes and butternut squash evenly over the top, creating a smooth layer. Use the back of a spoon to lightly smooth the top.
Bake:
Place the pie in the oven and bake for 20-25 minutes, until the top is lightly golden. If you want a crispier top, you can broil it for an additional 2-3 minutes, but keep an eye on it so it doesn’t burn!
Serve and Enjoy:
Let the pie cool for a few minutes before serving. Scoop out portions and enjoy the warm, comforting flavors of this plant-based dish.
How to Serve Vegan Butternut Squash Sweet Potato Shepherd’s Pie
This dish is hearty enough to be a meal on its own, but here are some serving suggestions to round out your meal:
Side Salad: Pair it with a fresh green salad, topped with a tangy vinaigrette, to balance out the richness of the shepherd’s pie.
Roasted Vegetables: Serve with roasted vegetables, like Brussels sprouts or green beans, for added texture and nutrition.
Garlic Bread: A slice of garlic bread or a crusty baguette makes the perfect accompaniment to soak up all the delicious filling.
Additional Tips
Here are a few tips to make your Vegan Butternut Squash Sweet Potato Shepherd’s Pie even better:
Make Ahead: This dish is perfect for prepping ahead of time. You can prepare the filling and mashed vegetables the night before, then assemble and bake when you’re ready to eat.
Freezing: This shepherd’s pie freezes well! Assemble it, but don’t bake it. Cover it tightly and freeze for up to 3 months. When ready to bake, let it thaw overnight in the fridge and then bake as directed.
Customizable: Feel free to add more vegetables, like peas or corn, to the filling. You can also adjust the seasoning to your taste by adding a bit more sage, thyme, or even a pinch of smoked paprika for extra flavor.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or oven!
FAQ Section
Q1: Can I make this pie ahead of time?
A1: Yes, you can prepare the filling and mashed vegetables the night before, then assemble and bake when you’re ready to serve. It’s great for meal prep!
Q2: Can I use different lentils?
A2: Absolutely! You can use any lentils you like—green, brown, or even red lentils work well in this dish.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 4 days. It reheats wonderfully, so you’ll have a delicious meal ready to go!
Q4: Can I freeze this shepherd’s pie?
A4: Yes! You can freeze the assembled pie before baking. Just cover it tightly and freeze for up to 3 months. When ready, thaw it overnight in the fridge and bake as usual.
Q5: Can I make the topping with regular mashed potatoes?
A5: Yes! If you prefer regular mashed potatoes over sweet potatoes and butternut squash, you can substitute them. The flavors will be different but still delicious.
Q6: Can I add a crust to this pie?
A6: Yes, you can add a store-bought or homemade vegan crust to make it a more traditional “pot pie” style. Just be sure to pre-bake the crust before adding the filling.
Q7: Can I make this gluten-free?
A7: This recipe is naturally gluten-free, so no need to make any substitutions! It’s perfect for anyone with gluten sensitivities.
Q8: What if I don’t like lentils?
A8: If lentils aren’t your thing, you can substitute with other plant-based proteins like crumbled tempeh or tofu for a similar texture and flavor.
Q9: How do I make the top crispy?
A9: If you like a crispy topping, you can broil the pie for 2-3 minutes after baking, but be sure to watch it closely so it doesn’t burn.
Q10: How do I reheat leftovers?
A10: Reheat leftovers in the microwave or in a 350°F oven for 10-15 minutes until heated through.
Conclusion
Vegan Butternut Squash Sweet Potato Shepherd’s Pie is a cozy, comforting dish that everyone will love. With layers of creamy mashed vegetables and savory lentils, it’s the perfect meal for a family dinner or to share with friends. Whether you’re vegan or not, this dish is sure to be a hit on your dinner table. Enjoy!
Vegan Butternut Squash Sweet Potato Shepherd’s Pie
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: American
Description
This Vegan Butternut Squash Sweet Potato Shepherd’s Pie combines a savory, hearty filling of plant-based crumbles, vegetables, and a creamy, flavorful topping of mashed butternut squash and sweet potatoes. It’s the perfect dish for a holiday table or a comforting meal.
Ingredients
For the Topping:
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1-2 lbs. butternut squash, organic
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4 cups cubed sweet potatoes (about 3-4 medium potatoes)
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1/4 cup vegetable stock or plant-based milk
For the Filling:
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1 (14 oz.) package plant-based beef-less ground crumbles (e.g., Gardein)
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2 tablespoons extra virgin olive oil
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4 tablespoons tomato paste, organic
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2 tablespoons organic all-purpose flour
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1 red onion, chopped
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3 medium carrots, peeled and chopped
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4 garlic cloves, minced
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon chili powder
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3 cups organic vegetable stock (low-sodium)
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3 tablespoons white cooking wine (or veggie stock)
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1 cup frozen corn kernels, organic (or frozen veggie mix)
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1/2 cup frozen green peas, organic
Instructions
Make the Filling:
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Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add chopped onions and garlic, sautéing for 1-2 minutes until fragrant and translucent.
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Add chopped carrots and cook for another 1-2 minutes.
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Add flour, salt, pepper, smoked paprika, garlic powder, thyme, oregano, chili powder, and basil, and stir to combine.
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Add plant-based crumbles and cook, breaking it up until browned (4-5 minutes).
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Stir in veggie stock, white cooking wine, and tomato paste, dissolving the tomato paste. Bring to a boil.
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Reduce heat to medium-low and add frozen corn and peas. Stir well and simmer for 10-12 minutes, until vegetables are tender and sauce thickens. Remove from heat.
Mash, Assemble & Bake:
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Once the squash and sweet potatoes are roasted, mash them with a fork or potato masher until smooth with a few chunks. Add vegetable stock or plant-based milk, and stir until smooth.
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Spread the mashed topping over the filling, leaving a small border to show the filling.
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Place the skillet on a baking sheet and bake uncovered for 15 minutes, until the top is golden-brown and the edges are bubbling.
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Sprinkle with dried parsley if desired and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47 g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg