Southwest Sweet Potato Shepherd’s Pie

Plant-based comfort food dishes which serve as a meal-in-one, such as this hearty, vegan sweet potato shepherd’s pie, are wonderful any night of the week. One of my favorite vegan meals is a classic shepherd’s pie recipe—a traditional dish comprised of a stew covered with a mashed potato topping. I mixed it up by using rich sweet potatoes as the topping over a Southwestern-flavored plant-based filling of black beans, peas, corn, and carrots, with a Southwest spice profile in this vegan shepherd’s pie recipe. This Southwest Sweet Potato Shepherd’s Pie is even better the next day, as the flavors start to meld! Rich in protein, fiber, slow-digesting carbs, vitamins, minerals, and phytochemicals, this is a balanced meal your whole family will enjoy. Just pair it with a crisp green salad to round out your meal. It’s really good packed away for lunch the next day, as the leftovers are great. You can make it in individual bowls too.

The recipe is simple, calling upon pantry and freezer staples, such as canned beans and tomato paste, onions, dried spices, and frozen vegetables. I love to bring this recipe to potlucks and parties. The bright, cheery color of sweet potatoes really calls out! If you want to make this Southwest Sweet Potato Shepherd’s Pie gluten-free, just swap out cornstarch for the flour. You can also mix it up a little by swapping a different type of bean for the black beans, such as kidney beans or pinto beans, and different types of vegetables for the corn and peas, such as green beans, cauliflower, and zucchini. I promise this shepherd’s pie will become one of your classic, go-to recipes.

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For other plant-based one-dish meals, try the following:

Vegan Jambalaya with Red Beans and Okra
Noodle Bowl with Thai Tofu and Vegetables
Easy Vegetable Fajitas
Easy Vegetable Tofu Bibimbap Skillet
BEST One-Pot Vegan Mac and Cheese

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