This classic dish gets a makeover with Mexican flavors making this Vegan Mexican Shepherd’s Pie a spicy comforting meal.
I am a huge fan of one pan dishes. If I didn’t have a blog, the majority of my meals would probably be one pan plans.
When I eat side dishes, I eat them as a light lunch or snack. I don’t have a main dish with sides next to it. It’s just not my style.
When we have people over for dinner, we normally serve appetizers and then a main dish for the entrée. It’s just how we roll.
So this Vegan Mexican Shepherd’s Pie is right up my alley. Having veggies and protein all in one dish is my preferred way of eating.
This vegan shepherd’s pie has black beans, corn, red pepper, red onion, and chipotle mashed sweet potatoes all in one meal. The result is a smoky, slightly spicy savory shepherd’s pie.
I like to eat this sweet potato shepherd’s pie with roasted tomato salsa, which I also used in the recipe. Grate some vegan cheddar on top for some richness.
This vegan shepherd’s pie is really easy to make, especially if you make the Chipotle Mashed Sweet Potatoes the day before like I did.
It’s a pretty dish to serve at a dinner party, and you can serve it with your favorite condiments. I ate mine with roasted tomato salsa, but vegan sour cream, guacamole, or even sliced avocados would work well also.
This classic dish gets a makeover with Mexican flavors making this Vegan Mexican Shepherd's Pie a spicy comforting meal. Click To Tweet
Other Mexican Inspired Recipes You Might Like
- Smothered Vegan Burritos
- Vegan Mexican Tortilla Pizza
- Vegan Mexican Hot Chocolate
- Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
- Bean and Corn Enchiladas
Vegan Mexican Shepherd’s Pie
This vegan casserole is a hearty meal that will leave your family wanting more.
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Vegan Mexican Shepherd's Pie
This classic dish gets a makeover with Mexican flavors making this Vegan Mexican Shepherd's Pie a spicy comforting meal.
- 1 cup chopped red onion
- 1 tablespoon olive oil
- 3/4 cup chopped red pepper
- 3/4 cup corn
- 15 ounces black beans
- 1/2 teaspoon chili powder
- 1/2 teapoon Mexican oregano
- 1/4 teaspoon cumin
- 1/4 teapoon cayenne pepper
- Salt and pepper
- 1/2 cup salsa - I used roasted tomato
- Whole batch Chipotle Mashed Sweet Potatoes*
Preheat oven to 425°.
Add olive oil to a hot pan and cook onions on medium heat until translucent.
Add red pepper and cook until crisp tender.
Add corn, black beans, spices, and salsa. Cook a few minutes until salsa cooks down.
Pour black bean mixture into a 9 1/2" x 7 1/2" (or similar size) baking dish. Spread Chipotle Mashed Sweet Potato on top.
Bake at 425° for 15 minutes, then broil for 5 minutes.
*For the Chipotle Mashed Sweet Potatoes the recipe says the almond milk is optional. I used it in that recipe so that it would have a creamy consistency in this recipe.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.