This post is sponsored by Calphalon to celebrate the launch of their new Appliances line. For this Vegan Sweet Potato Shepherd’s Pie I used the Calphalon Quartz Heat Countertop Oven.
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When I worked as a private chef in New York, one of my favorite jobs was cooking for new mothers. The early weeks after having a baby are exhausting, so friends and family often arranged for me to prepare nourishing, easy-to-reheat meals as a thoughtful gift. I focused on colorful, mineral-rich dishes like root vegetable stews, beet and black bean burgers, and hearty casseroles—this Sweet Potato Shepherd’s Pie was always a crowd pleaser.
Now that I’m expecting my own baby, I’m planning ahead by making postpartum meals in advance. A great strategy is to prepare and freeze dishes before the baby arrives: I plan to freeze two meals a week for the next eight weeks. If you don’t have time to cook, ask friends to pitch in and make a couple of freezer-ready dishes for you.
One of the recipes I always include in postpartum meal prep is this Sweet Potato Shepherd’s Pie. My clients loved it when I served it as a private chef, and I’m happy to finally share it here. It’s hearty, vegan, and packed with nutrients.
This Shepherd’s Pie layers a savory lentil and vegetable filling with creamy whipped Yukon and sweet potatoes. It’s warming and mineral-dense—perfect for recovery after childbirth. Green lentils supply iron and B vitamins, sweet potatoes provide vitamin A, potassium, and manganese, and the other ingredients contribute fiber, protein, and antioxidants.
If you follow my meal-prep videos, you know I like to multitask in the kitchen. A countertop oven is a favorite tool for cooking without heating the whole house: it roasts, bakes, broils, and even dehydrates. For this recipe I used the Calphalon Quartz Heat Countertop Oven to bake the casserole. It heats quickly and distributes heat evenly thanks to its quartz element, and its dehydrate setting is a convenient bonus for snacks and treats.
Using a countertop oven is efficient and eco-friendly when you’re cooking a single dish—this oven is roomy enough for large casseroles and reheats well for meal prep.
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What are your favorite meals to prep and freeze? I’d love recommendations for balanced postpartum dishes—please share your favorites.
Sweet Potato Shepherd’s Pie
Jenné Claiborne
6
Ingredients
- 2 sweet potatoes, peeled and halved
- 2 Yukon Gold potatoes, peeled and halved + 1 Yukon Gold, diced
- 1 teaspoon apple cider vinegar
- 3 tablespoons grapeseed oil
- 1–2 tablespoons plain unsweetened soy milk or other non-dairy milk
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt, plus more to taste
- 1 yellow onion, thinly sliced
- 3 celery stalks, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 carrots, chopped (about 1 cup)
- ½ cup green lentils
- 1 teaspoon thyme
- 1 14-oz can diced tomatoes
- 1 cup frozen or fresh green beans
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1–2 tablespoons soy sauce or liquid aminos
Instructions
- Place the peeled sweet potatoes and Yukon potatoes in a large pot with about 2 quarts of water and 1 tablespoon of salt. Bring to a simmer and cook until tender, about 20 minutes.
- Drain the potatoes and return the pot to the stove for about 30 seconds to evaporate excess moisture. Remove from heat and mash with a potato masher.
- Add the apple cider vinegar, 1 tablespoon grapeseed oil, soy milk, nutritional yeast, and salt. Mash and then whisk or beat the potatoes until creamy. For a smoother texture, blend in a food processor.
- While the potatoes cook, make the filling: heat 2 tablespoons grapeseed oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Sauté until translucent, then cook on medium-low to caramelize for about 15 minutes.
- Add the celery, garlic, and carrots and cook until the celery starts to soften, about 5 minutes.
- Stir in the green lentils, diced Yukon potato, thyme, and diced tomatoes. Cover and simmer for about 30 minutes, or until the lentils are tender. Add water, 1/4 cup at a time, if the mixture begins to stick.
- When the lentils are tender, stir in the green beans, cumin, soy sauce, and black pepper. Adjust seasoning with additional soy sauce or salt to taste.
- Transfer the filling to a baking dish (or leave it in an oven-safe skillet). Spread evenly and top with the whipped potato mixture.
- Preheat the oven to 350°F. Bake for 30–40 minutes, until the potato topping is slightly golden and the edges are set.
