These sweet potato shepherd’s pie recipe may be small, but boy are these packed with comfort and delicious flavor!Jump to Recipe
I love comfort food. There’s nothing more satisfying than for me to dig into a spoonful of buttery potatoes. But more than that, I have a bit of a weak-spot for any comfort meal that incorporates sweet potatoes. Maybe it’s the creaminess or sweetness of these tubers…maybe it’s just…magic!
Am I the only one that seems to be a little extra hungry during these crazy times? I hope not! The Covid-19 pandemic has especially amped up my cravings for comfort food filled with wholesome carb-laden goodness. One dish that has always had a special place in my heart has been Shepherd’s pie. I remember my mother preparing shepherds pies for us growing up, and I always found them to be so delicious! I wanted to take advantage of two things: The existing ingredients in my pantry and fridge, and the local seasonal varieties of produce that came from the CSA that I am a part of.
Miniature Savory Pie Goodness
As I mentioned before, I had been trying to figure out a creative, yet familiar recipe which incorporated the items I readily had at home, while honoring my values of incorporating locally-sourced ingredients. Since Steed Farm, the CSA that I am a part of had an abundance of sweet potatoes to offer us, I knew what I was going to prepare. And out of all of that came this recipe!
I really think that you and your family will enjoy preparing and eating these miniature vegan sweet potato Shepherd’s pies. This is even a dish that your kids can help out with! Maybe they can assist by mashing the tater or layering each miniature pie. Oh, the possibilities!
Alrighty folks, let’s move onto the sweet potato shepherd’s pie recipe now, shall we?!?!?!
Miniature Sweet Potato Shepherd’s Pies
- Two medium saucepans
- One masher or a fork
- A cupcake/ muffin pan
- 4 Sweet potatoes
- 2 cups fresh spinach
- 1 medium tomato
- 1 medium onion
- 4 cloves garlic, finely dices
- 3 carrots
- ¾ cup carrot greens (optional)
- 8 oz. tomato sauce
- 1 cup lentils
- 2½ cups water
- ½ tsp. salt
- 1 tsp. crushed fennel seeds
- ½ tsp. salt
- ⅓ tsp. garlic powder
- ¼ tsp. chili powder
- ½ tsp. smoked paprika
- ½ tsp. crushed black pepper
- Preheat your oven to 375 degrees Fahrenheit. While oven is pre-heating, dice onions and tomatoes into ½” sized pieces. Set those veggies aside.
- Preparing the sweet potatoes: Fill up a medium pot of water and water and heat to medium high and allow the water to come to a rolling boil. Next, while you are waiting for the water to boil, coarsely dice your sweet potatoes and carrots into large chunks. Next, add potatoes and carrots into boiling water and cook for 25-20 minutes covered, or until they are fork tender, drain and rinse with cold water so that you can easily unpeel the skin off. Afterwards, mash them until they have the consistency of a mashed potato puree with ½ tsp. salt. Later on, set aside.
- Cooking the lentils: While your potatoes are cooking, in another saucepan, add the three cups of water and set the temperature to medium-high. Then, add in the tomatoes, onions, garlic, carrot greens, tomato sauce and spices, and allow all of that to heat to a rolling boil. Next, add in the lentils, and then cover and reduce heat to low, and allow to simmer for 20-25 minutes, or until the lentil mixture has absorbed all of the water. Next, during the last 5 minutes, add in the spinach (which will wilt while the lentils are cooking).
- Assembling the Shepherd’s pies: take a muffin pan (preferably a 12 muffin one) and lightly grease it. Divide the lentil mixture among each of the muffin cups. You will also take the mashed potato puree and divide the mixture equally among all of the muffin cups and gently spoon the mixture over each of the muffin cups filled with the lentils. I’d recommend that you spoon each cup so that the tops of the sweet potatoes resemble muffin tops. Feel free to gently run a fork along each ‘muffin top’ for some texture! Finally, you will place the miniature Shepherd’s pies into the oven and bake them for 35-40 minutes, or until the ‘muffin tops’ have lightly browned.
- Enjoy the heck out of these mini pies!
Makes 12 miniature sweet potato Shepherd’s pies (6 servings)
Nutrition Information per serving
241 calories/ 12 grams protein/ 1.3 grams fat/ 47.5 grams carbohydrates/ 8.6 grams of fiber