Sweet Potato Shepard’s Pie with Walnut Meat

by Edward Daniel

Sweet Potato Shepard’s Pie with Walnut Meat came about as an idea from a friend who made something similar. It got me thinking, why not combine the caramelised taste of sweet potatoes with the meaty taste of walnuts. This is a hearty meal.

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For the crust
  • 700 sweet potatoes
  • 25g sundried tomatoes, chopped
  • 250g vegan cream
  • pinch of salt
  • a few sprigs of dill
  • For the filling
  • 1 medium onion
  • 2 tbs olive oil
  • 200g walnuts
  • 100g olives, de-stoned
  • 2 medium fennels
  • ½ lemon, juice and zest
  • a few sprigs of thyme
  • pinch of salt
  • 400g chopped tomatoes


  1. Preheat the oven to 170 degrees Celsius.
  2. Remove the skin of the sweet potatoes and grate. Place in a large bowl with the sundried tomatoes, vegan cream, salt and dill.
  3. Sauté the onion in olive oil until the onion turns translucent. Set to one side in a large mixing bowl.
  4. Place the walnuts into a chopper and roughly chop.
  5. Place the fennel, with the olives, lemon juice and zest, thyme and salt and whizz until the fennel is roughly blended.
  6. Add the walnuts, fennel mixture and chopped tomatoes to the onions and combine well.
  7. Layer the walnut meat filling at the bottom of a large baking tray. Smooth over with the back of a spatula.
  8. Pour over the sweet potato topping and smooth over with the back of a spatula. Cover with aluminium foil and back in the oven for about an hour.
  9. Serve warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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