Home Recipes Vegetarian Shepherd's Pie with Sweet Potato Topping

Vegetarian Shepherd's Pie with Sweet Potato Topping

Total Time: 60 mins.
Prep Time: 20 mins.
Cook Time: 40 mins.
Serves: 4


1 tbsp (15 mL) Spectrum Naturals® Canola Oil
1 cup (250 mL) diced onion
1-1/2 cups (375 mL) finely chopped mushrooms
2 cloves garlic, minced
1-1/2 tsp (7 mL) each: dried thyme and savory
3 tbsp (45 mL) all-purpose flour
1 pkg (340 g) Yves Veggie Cuisine® Original Veggie Ground Round, or (311 g) Garden Ground
1-1/2 cups (375 mL) Imagine® Organic Vegetable Broth
2 tbsp (30 mL) tomato paste
1/2 cup (125 mL) each: frozen peas and diced sweet yellow peppers

3 cups (750 mL) mashed cooked sweet potato
1 tbsp (15 mL) butter or margarine
1/3 cup (75 mL) grated Parmesan cheese (see note below for Vegan)
2 tbsp (30 mL) chopped fresh parsley (optional)

Star Product

Original Veggie Ground Round


  1. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 5 minutes, until soft. Stir in mushrooms, garlic and herbs, cook for 3 minutes.
  2. Stir in flour and ground round, breaking up with a spoon. Cook, stirring, for about 1 minute.
  3. Stir in broth, tomato paste, peas and peppers. Cover and simmer for about 5 minutes, until thickened.
  4. Topping: In a large bowl, stir together hot sweet potatoes and butter. Stir in cheese. Set aside.
  5. Transfer ground mixture to a lightly greased 8-inch (20 cm) square baking pan (or 8 cup/2 L casserole). Spoon sweet potato mixture over top.
  6. Bake in a 350°F (180°C) oven for 30 to 40 minutes, or until heated through. Sprinkle with parsley if desired.



Tip: Cook whole sweet potatoes in the microwave until very tender. Cut in half lengthwise and scoop out flesh with a spoon.

Vegan: Use Parmesan flavour grated soy topping.