Vegan Sweet Potato Shepherd’s Pie with Guinness and Portobella Mushrooms! It’s a mouthful to say but the smokey, sweet flavor is positively wild!

For St. Patrick’s Day, (and in honor of #cleaneating) I decided to make this vegan twist on an Irish favorite, with meaty portobella mushrooms instead of beef (or lamb), Guinness to give the sauce a deep robust flavor and sweet potatoes to compliment the sweetness of the dark ale.

Been trying to incorporate more healthy meals and veggies into my eating plans, having been inspired by recipes seen across my daily travels on the web.


Look at that dark sauce bubbling up around the edges of the Golden sweet potato crust….so good!

It’s complex, with hints of spicy sweetness and full of flavors that remind me of Ireland’s famous creamy foamed dark larger ale. Perhaps you’ll give it a try!


Most of the haul required for Vegan Sweet Potato Shepherd’s Pie with Guinness and Portobella Mushrooms!

For this recipe you will need:

5 whole cleaned and roughly chopped portobella mushrooms, 2 peeled & diced carrots, 2 peeled & diced ribs of celery, 1 cup of diced red onion, 5 baked sweet potatoes (peeled and chopped to make mashing easier), 1 tablespoon of minced garlic, 1 tablespoon of tomato paste, 1 can of Guiness, 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, veggie soup base, water, almond milk, thyme, salt, fresh cracked pepper and cornstarch.


Mirepoix sautéed in olive oil w/ salt & fresh cracked black pepper

First sauté the chopped mirepoix in 2 tablespoon of olive oil w/ salt & fresh cracked pepper over medium high heat until the veggies soften (about 5 mins).

Next add thyme and garlic and cook for 1 minute.


Next add cleaned, chopped portobella mushrooms to pan. I added more water, (just a few splashes) to keep the mushrooms from sticking to the pan, instead of adding more oil to keep the calories down!

Add roughly chopped portobella mushrooms and begin to sauté. Salt & pepper the mushrooms. Add 1 tablespoon of veggie soup base and 1/4 of a cup of water to help sweat the mushrooms.


See that squeeze of tomato paste? Added the red wine vinegar, too!

Add 1 and a half tablespoons of tomato paste and 2 splash equivalents of red wine vinegar to deglaze the bottom of the pan.


Steaming hot! Time to reduce!

Once mushrooms are tender add 1/3 can of Guiness to pan and reduce for 2 minutes.

Add 1 tablespoon of corn starch to pan and stir quickly until sauce begins to come away from the pan.


Smells incredible, the sauce is reduced and just coming away from the pan! Totally forgot about those sweet peas I was supposed  to add. :/

Pour mushroom mix into 8 × 8 pan and set aside.


Add 1/4 cup almond milk, salt & pepper to peeled, baked sweet potatoes in large bowl.


Mashed sweet potatoes with almond milk, next add a few tablespoons of Guinness to tie in the flavors of the sauce. Blend with a fork to combine but leave texture!

Mash until smooth. Add a splash of Guiness to mashed sweet potatoes (just a tablespoon or 2 for flavor) then place on top of mushroom mixture. (I used a fork to make a little pattern but you don’t have to!)


Ready for the oven!

Bake at 350 ° in preheated oven for 40 minutes until the sweet potatoes just begin to crust.

The finished results!


Vegan Sweet Potato Shepherd’s Pie with Guinness and Portobella Mushrooms! Fresh from the oven!


I hope you enjoyed my take on the Irish classic, (add peas if you remember) and join me again for more Awesome Saucery!


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