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Sweet Potato and Edamame Shepherd’s Pie

Sweet potato and edamame shepherd's pie recipe

This vegan sweet potato variation on shepherd’s pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that’s both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.

Sweet potato and edamame shepherd's pie recipe

Sweet Potato and Edamame Shepherd's Pie

This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas.
5 from 2 votes
Print Pin Rate
Course: Casserole / Thanksgiving
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 6 to 8
Author: Veg Kitchen


  • 1 tablespoon olive oil or vegan buttery spread plus extra for the pan
  • 1 1/2 pounds sweet potatoes
  • 1 1/2 cups rice milk or other nondairy milk
  • 1 tablespoon dark miso such as hatch
  • 2 cups chopped onion
  • 2 cups fresh cremini/brown or button mushrooms sliced
  • 2 large carrots chopped
  • 2 ribs celery chopped
  • 1/2 cup white wine
  • 2 tablespoons chickpea flour
  • 1/4 teaspoon salt
  • 2 cups chopped mustard greens or kale
  • 1 cup shelled frozen edamame fresh green soybeans, thawed


  • Preheat the oven to 400°F. Lightly oil a 2-quart casserole dish.
  • Bake the sweet potatoes until very tender. Let them cool until you can handle them.
  • Strip off the skins, drop the flesh into a food processor, and puree until smooth, scraping down the sides occasionally. Add 1/2 cup of the nondairy milk and the miso and puree to mix well. Set aside.
  • In a large pot, heat the oil over medium-high heat. Sauté the onions, mushrooms, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened.
  • Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly.
  • Drizzle in the remaining cup of nondairy milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan.
  • Dollop the sweet potato mixture over the filling and spread it to make an even topping.
  • Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot.


Sweet potato shepherd's pie

Robin Asbell is a chef, speaker, culinary instructor, and author. Learn more about her at 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    Sweet Potato and Edamame Shepherd's Pie- Recipes And Family
    January 9, 2012 at 10:09 pm

    […] post: Sweet Potato and Edamame Shepherd's Pie Tags: healthy, kitchen, kitchen-tips, products, shepherd-must, soybean-plant, vegan, vegetarian […]

  • Reply
    March 21, 2013 at 2:31 am

    It’s great! But adding gardein chick’n scallopini and some thyme/sage or poultry seasoning plus s+p makes it even better! I also added another tsp of chickpea flour to mine. I used coconut milk. Cheers.

    • Reply
      March 21, 2013 at 7:55 pm

      Thanks, and thank you for letting us know of your tweak to this yummy and substantial recipe!

  • Reply
    December 26, 2014 at 1:03 pm

    I made this for my Grandson’s Mother for Christmas, even the carnivores loved it! I will definitely make this again.

    • Reply
      December 29, 2014 at 8:58 pm

      So glad you end yours enjoyed it, Jean!

  • Reply
    David Mcilrath
    October 17, 2015 at 7:02 am

    5 stars
    I love being inspired by great recipes

  • Reply
    December 25, 2015 at 10:24 pm

    5 stars
    Made this for Christmas dinner. Followed your recipe with no changes and it was a huge success! Thank you for sharing your talents.

    • Reply
      December 28, 2015 at 6:00 pm

      So glad it was a hit with you and yours, Lisa! Thanks so much for your comment.

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