Vegan Sweet Potato Cottage Pie

Total time1 hr 20 min

Prep time25 min

Cook time55 min

4.8

(26)

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Ingredients

4 servings

For the sweet potato topping

2 lbs sweet potatoes, peeled and cut into 1-inch chunks
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp salt

For the filling

1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
1 lb ground beef
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 tbsp tapioca starch
1 ½ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp salt

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well.
2
Return the drained sweet potatoes to the saucepan. Add the butter, milk, and ½ tsp salt. Mash with a potato masher until smooth and creamy with no large lumps remaining. Set aside.

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