Smoky Sweet Potato Shepherds Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 813.3 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 8.4 g
  • Protein: 8.2 g

View full nutritional breakdown of Smoky Sweet Potato Shepherds Pie calories by ingredient
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Good source of protein and fiber, and just plain YUMMY! From the book "Vegan on the Cheap" Good source of protein and fiber, and just plain YUMMY! From the book "Vegan on the Cheap"
Number of Servings: 8


    3 sweet potatoes, peeled and cut into 1/2" dice
    3 chipotle chiles in adobo
    2 tbsp water
    2 tbsp non-hydrogenated margarine (vegan margarine to make it vegan)
    salt and black pepper
    1 tbsp olive oil
    1 med. yellow onion, finely chopped
    2 medium carrots, chopped
    3 cups cooked (or 2 cans) black beans, drained and rinsed
    1 1/2 cup thawed frozen corn kernels
    1 1/2 cup salsa
    1/2 tsp cumin


- Preheat oven to 350. Lightly oil a 9x13" baking pan and set aside. Steam the potatoes until just tender, about 12 minutes (alternately, bake the potatoes in advance if you're already using the oven). While the potatoes are steaming, in a blender or food processor, puree the chiles with the water and set aside.

- Mash the steamed (or baked) potatoes with half of the chipotle puree, the margarine, and salt and pepper to taste. Set aside.

- In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover and cook until soft, about 10 minutes. Transfer to a large bowl and mix with remaining puree and the rest of the ingredients. Season with salt and pepper to taste, stir to combine.

- Transfer to prepared pan, and spread mashed potatoes evenly on top of the bean mixture. Bake until the filling is hot, about 40 minutes. Serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user LOVELYMRSB.

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