Save This
There is nothing more comforting on a chilly day than digging into a bubbly shepherds pie loaded with sweet potato and kale. This vegetarian version brings you big color and full flavor without any fuss. Hearty chickpeas stand in for meat and every forkful feels wholesome and rich.
I came up with this dish while searching for ways to make my favorite comfort food plant based. Every time I serve it, there are never any leftovers. The sweet potato topping is everyone’s favorite part, especially when piled high and a bit crispy.
Ingredients
- Sweet potatoes: Peeled and cubed. The star of the pie. Adds creamy sweetness and beautiful orange color. Look for firm potatoes with unblemished skin for best flavor.
- Kale: Chopped. Adds earthy flavor and extra nutrients. Tender young kale works best and skip any yellowed leaves.
- Onion and garlic: Simple aromatics that build the savory base. Choose a sweet yellow onion for depth and fresh garlic for punch.
- Canned chickpeas: Drained and rinsed. The source of protein and bite. Use good quality chickpeas that hold their shape when cooked.
- Smoked paprika: Gives smoky warmth. Reach for a Spanish paprika for deep authentic flavor.
- Olive oil: For sautéing. Extra virgin for best taste and freshness.
- Vegetable broth: To bring the vegetable mixture together. Look for low sodium to control the seasoning.
Step-by-Step Instructions
- Boil and Mash the Sweet Potatoes:
- Peel and cube sweet potatoes, then cover them with cold water in a pot. Bring to a boil and cook for about 15 minutes until fully tender. Drain well and mash thoroughly with plenty of salt and pepper. Taste for seasoning and mash until smooth and fluffy.
- Sauté the Vegetables and Chickpeas:
- Heat olive oil in a large pan over medium heat. Add finely chopped onion and cook slowly until soft and translucent, about 6 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add the chopped kale and keep stirring until wilted and softened.
- Build the Filling:
- Pour in the chickpeas and smoked paprika. Stir everything together and cook for two more minutes. Pour in vegetable broth. Let it simmer until the liquid is just absorbed and the mix is saucy but not runny.
- Layer and Bake the Pie:
- Spoon the vegetable and chickpea filling into a baking dish large enough that the mix sits about an inch thick. Smooth out the top. Carefully mound the mashed sweet potato over the filling. Spread it right to the edges so the pie seals. Bake at 200 degrees Celsius for about 20 minutes until the top starts to turn golden and crisp.
Save This
Every time I make this pie I sneak a little extra smoked paprika on the top layer before baking. My kids always manage to spot the crispy bits and claim them first. On family nights we turn this into a build your own pie event and everyone loads in more of their favorites like extra garlic or a pinch of chili.
Storage Tips
Cool leftovers completely before covering the baking dish to store in the fridge. This pie keeps well for up to three days. I often portion it into small containers for easy lunches. You can reheat straight in the oven or microwave until piping hot.
Ingredient Substitutions
If you want to switch things up, spinach or Swiss chard both work well in place of kale. For a classic feel, butternut squash makes a flavorful mash on top and lentils are a great swap for chickpeas. Try adding carrots or celery if you like more veggie texture in your filling.
Serving Suggestions
This pie really sings with a crisp green salad or a scoop of garlicky yogurt on the side. I sometimes serve it directly in the baking dish at the center of the table for a cozy buffet style meal. A drizzle of olive oil or fresh herbs like thyme or parsley really brightens it up at the table.
A Bit of Shepherds Pie History
Traditional shepherds pie hails from the British Isles and would usually feature lamb and mashed potato. This version gives a nod to tradition but highlights seasonal American produce. Sweet potatoes and kale are both at their peak in autumn and winter so you get great flavor while keeping it comforting and familiar.
Save This
Common Questions
- → Can I substitute kale with another green?
Yes, spinach or chard work well as alternatives, offering a similar texture and mild flavor.
- → What gives the filling extra protein?
Chickpeas are used to add plant-based protein, making the dish hearty and filling.
- → How do I achieve a creamy potato topping?
Boil sweet potatoes until tender, then mash with salt and pepper for a smooth, creamy finish.
- → Is this casserole freezer-friendly?
Yes, assemble and cool completely, then freeze. Reheat thoroughly before serving.
- → Can I add other vegetables to the filling?
Feel free to include carrots, peas, or corn for variations in flavor and color.