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    Home » Recipes » Vegan Christmas Recipes

    Sweet Potato and Edamame Shepherd's Pie

    Published: Jan 9, 2013 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print 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 Email
    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
    Calories: 246kcal
    Author: Veg Kitchen

    Ingredients

    • 1 tablespoon olive oil or vegan buttery spread plus extra for the pan
    • 1 ½ pounds sweet potatoes
    • 1 ½ 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
    • ½ cup white wine
    • 2 tablespoons chickpea flour
    • ¼ teaspoon salt
    • 2 cups chopped mustard greens or kale
    • 1 cup shelled frozen edamame fresh green soybeans, thawed

    Instructions

    • 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 ½ 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.

    Nutrition

    Calories: 246kcal | Carbohydrates: 43g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 329mg | Potassium: 857mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20149IU | Vitamin C: 23mg | Calcium: 103mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Sweet potato shepherd's pie

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

    • Enjoy more of VegKitchen’s sweet potato recipes.

    *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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    • Vegan Christmas Cookies
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    Reader Interactions

    Comments

    1. TLE says

      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.

    2. Nava says

      March 21, 2013 at 7:55 pm

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

    3. Jean says

      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.

    4. Nava says

      December 29, 2014 at 8:58 pm

      So glad you end yours enjoyed it, Jean!

    5. David Mcilrath says

      October 17, 2015 at 7:02 am

      5 stars
      I love being inspired by great recipes

    6. Lisa says

      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.

    7. Nava says

      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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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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