Vegan Shepherd’s Pie Recipe with Sweet Potatoes, Kale, and Kidney Beans

Leena Oijala   |  

Sep 10, 2024

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St. Patrick’s Days is just around the corner, and what better way to celebrate the patron Saint of Ireland than with a traditional Irish dish! This vegan shepherd’s pie recipe is just as satisfying and tasty as its meaty alternative, and will make a perfect main dish for your early spring dinner parties and get-togethers. You can always use regular potatoes instead of sweet potatoes and try any variety of beans or lentils for the protein ingredient. And remember the Irish proverb “Laughter is brightest where food is best” for this St. Patty’s Day!

Ingredients

• 1 tablespoon organic coconut oil
• 1½ pounds organic sweet potatoes
• 1½ cups organic soy milk or dairy-free milk of your choice
• 1 tablespoon organic dark miso or tamari
• 2 cups chopped organic yellow onion chopped
• 2 cups fresh organic button mushrooms sliced
• 2 large organic carrots chopped
• 1 organic golden beet chopped
• 2 sticks organic celery chopped
• ½ cup organic white wine use organic rice vinegar if you prefer not to cook with alcohol
• 2 tablespoons organic white flour or flour of choice
• ¼ teaspoon salt
• 1 cup organic curly kale chopped
• 1 cup organic beet greens chopped, from the golden beet
• 1/2 cup organic shelled peas
• 1 cup cooked or canned kidney beans

Preparation

1. Preheat your oven to 400°F and lightly oil a 2 quart casserole dish. Poke your sweet potatoes with a fork a few times and then bake them until very tender. Let them cool down on a wire rack or plate until you can handle them. Strip off the skins of the potatoes, drop the flesh into a food processor and puree until smooth. Add ½ cup of the soy milk and the miso/tamari to the food processor and blend until smooth.
2. Heat the coconut oil over medium-high heat in a large pot and then sauté the onions, mushrooms, carrots, and celery, until the carrots are soft and the mushrooms are tender. Add the wine or vinegar and bring to a simmer, stirring until the vegetables have soaked up the moisture of the sauce. Sprinkle the flour over the vegetables in the pan and stir to coat them evenly. Pour in the remaining milk, add salt, and mix well. Cook until the sauce is thickened, and then stir in the greens, peas and kidney beans and transfer the contents to the oiled baking pan.
3. Spread the sweet potato mixture over the vegetables and beans to make an even topping. Bake for 30 to 40 minutes at 350°F, until the pie is bubbling around the edges and slightly browned on the top. Serve warm with dinner rolls and a vegan salad!