Sweet Potato and Quinoa Shepard’s Pie

Today I was craving my mom’s Shepard pie so I though I might as well try and reconstruct it with making a few ingredient swaps. Here it is listed below, add seasonal vegetables or experiment with it and have fun.


  • 2 sweet potato, cut in cubes, boiled
  • 2 tablespoons coconut milk
  • 1 cup of cooked quinoa
  • 3 tablespoons of tomato sauce, or 2 tomatoes diced
  • 1 tablespoon low sodium soy sauce
  • 1/2 red or yellow onion, diced
  • 2 carrots, diced
  • 1 stalk of celery diced
  • Seasonal vegetables (currently asparagus is in season so I cut some up and added it in the mix)
  • ½ cup mushrooms
  • 1 tsp red curry (optional)
  • 1 tsp Sriracha


1. Preheat oven to 375°F.
2. Topping: Mix the boiled sweet potato cubes and coconut milk in a food processor until soft consistency. Set aside.

3. Filling: Toss the cooked quinoa in a pan adding the soy sauce, onion, carrots, celery, mushroom and seasonal vegetables. Stir and cook for 5 minutes.


4. In a pan, put the quinoa and vegetable mix on the bottom layer. Top with a spinach and kale layer and coat with sweet potato puree.


5. Bake for 13-15 minutes at 375°F.



This twist on the typical Shepard’s pie is pack full of nutrients. I just read about the nutrients of a sweet potatoes that provide calcium, potassium and large amounts of vitamin A. Combined with the quinoa this meal is packed full of nutrients.


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