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Moroccan Spiced Vegan Shepherd’s Pie

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A hearty plant-based shepherd’s pie with Moroccan-spiced lentils and vegetables, topped with creamy sweet potato mash for a comforting, globally inspired meal.

Ingredients

2 lbs sweet potatoes, peeled and quartered

2–3 tbsp olive oil, divided

1/2 cup diced white onion

1/2 tsp salt (plus more to taste)

1 tsp fresh ginger, chopped

1 tsp fresh garlic, crushed or chopped

1 medium carrot, diced

1/2 tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon powder

2 tbsp tomato paste

1 cup vegetable stock

1 (14 oz) can brown lentils, rinsed and drained

1/2 tsp cumin seeds (for topping)

Optional: fresh cilantro/coriander for garnish

Instructions

  1. Boil sweet potatoes until fork-tender (15–20 minutes). Drain, mash with 1–2 tbsp olive oil, season with salt and pepper. Set aside.
  2. Preheat oven to 400°F (205°C). Heat remaining olive oil in a skillet. Sauté onion with salt for 5 minutes until softened. Add ginger, garlic, and carrot. Stir in turmeric, cumin, coriander, and cinnamon.
  3. Add tomato paste, stock, and lentils. Bring to a boil, then simmer uncovered for 10 minutes until thickened. Adjust seasoning to taste.
  4. Transfer filling to an ovenproof skillet or baking dish. Spread mashed sweet potatoes evenly on top. Sprinkle with cumin seeds.
  5. Bake for 15–20 minutes until the topping is golden brown. Garnish with fresh cilantro if desired and serve warm.

Notes

Swap sweet potatoes for regular potatoes or cauliflower mash for variation.

Add greens like spinach or kale to the filling for extra nutrients.

Harissa or smoked paprika can boost flavor intensity.

This dish freezes well thaw overnight and reheat in the oven.

Nutrition

Find it online: https://justsosavory.com/moroccan-spiced-vegan-shepherds-pie/