Moroccan Spiced Vegan Shepherd’s Pie – classic comfort food with a Middle Eastern twist. Creamy lentils spiced with cumin and coriander topped with a fluffy sweet potato mash | Gluten Free + Vegan
There’s something undeniably cozy about Shepherd’s Pie, don’t you think?
It’s warm, and hearty and wonderfully rustic with its fluffy potato mash sitting on top and baked to a bubbly perfection. Not to mention is pretty easy to throw together – a process made even easier with this Vegan Shepherd’s Pie with it’s lentil-veggie filling.
True comfort food. So let’s dig into it!
I got the idea of this Moroccan spiced Shepherd’s Pie while flipping through a magazine at Waterstones the other week. I’ve been on a big sweet potato kick lately and was instantly drawn into the bright orange topping.
The original recipe was actually for a beef & lentil filling which I decided to alter to keep this meat free which in turn made this not only easier but also waaaay cheaper. Gotta love those savings.
How to Make: Moroccan Spiced Vegan Shepherd’s Pie
The best place to start would be with your sweet potato mash. Add a couple of peeled & diced sweet potatoes to a pot of boiling water to start off your meal to get things going.
While the sweet potatoes are softening you can start working on your lentil, veggie filling. It’s mostly just a matter of layering in veggies and spices to create more depth of flavour before finally adding in your lentils.
When the potatoes are fork tender your drain the water and mash with a large fork or potato masher until smooth before spread the mash over your lentil filling. If you have an oven safe cooking skillet you can cook everything all in the pan – otherwise you’ll need to transfer everything to a baking dish.
The final result is a dish that is
all while being a hearty, meat free & protein packed meal perfect for weeknights in these chilly months ahead.
Hope you enjoy it as much as we did!
Don’t forget to #asaucykitchen on instagram if you try this Vegan Shepherds Pie! We love seeing what you make! You can also post your pictures to my facebook page!
Moroccan Spiced Vegan Shepherd's Pie - classic comfort food with a Middle Eastern twist. Creamy lentils spiced with cumin and coriander topped with a fluffy sweet potato mash | Gluten Free + Vegan
- 2 pounds sweet potato, peeled and cut into quarters
- 2-3 tablespoons olive oil, divided
- 1/2 cup white onion diced
- 1/2 teaspoon salt + more to taste
- 1 teaspoon fresh ginger chopped
- 1 teaspoon fresh garlic crushed or chopped
- 1 medium medium carrot, about 6 inches long peeled and diced
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon cinnamon powder
- 2 tablespoons tomato paste
- 1 cup | 240 ml vegetable stock, aim for a lower sodium stock
- 1 14 oz can brown lentils, rinsed & drained
- 1/2 teaspoon cumin seeds
- optional chopped fresh cilantro/coriander for topping
Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15-20 minutes to cook until fork tender. In the mean time begin working on the filling.
When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1-2 tablespoons of olive oil and mash until smooth. Taste and season with a little salt & pepper if you'd like.
Preheat the oven to 400°F/205°C.
Heat the olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 minutes. Add the ginger, garlic and carrot to the pan. Stir.
Add the spices the vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes until slightly thickened. Taste and season with more salt as necessary.
If you're using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling to a 2 quart oven proof baking dish.
Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15-20 minutes or until the potatoes are lightly browned on top.
Let cool briefly and then serve. This keeps well in the fridge for 3-4 days.
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