Say hello to the ultimate fall fusion food: these smoky shepherd's pie quesadillas. They're everything you love about shepherd's pie — sweet potato, vegetables, and warm spices with a smoky lentil hummus — grilled between two tortillas. Don't want tortillas? Make it as a sandwich!

Smoky Shepherd’s Pie Quesadilla [Vegan, Gluten-Free]

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For the Sweet Potato Filling:

  • 2 cups peeled, sliced and steamed sweet potato
  • 2 tablespoons nutritional yeast
  • 2 garlic cloves, roasted (optional)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1/4 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • Melty vegan cheese (optional)

For the Smoky Lentil Hummus:

  • 1 cup cooked brown lentils
  • 1 teaspoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dried oregano
  • Big grinds of black pepper
  • 1-2 tablespoons lemon juice
  • Cumin, to taste

For the Rest:

  • 2 cups steamed mixed vegetables
  • 2 large tortilla wraps or toasted bread (gluten-free if desired)


  1. In a high-speed blender or food processor, blend your sweet potato spread ingredients until smooth, adding more or less spices to taste.
  2. Clean our your blender/food processor and blend all hummus ingredients together.
  3. Preheat the pan to medium heat with non-stick spray or a touch of coconut oil.
  4. Toast your tortilla wraps lightly on each side to just heat them up.
  5. Remove from pan onto plate whilst you assemble and heat up the next tortilla.
  6. Spread the sweet potato blend on one-half of the wrap, leaving a cm or so along the edges so it doesn’t spill out.
  7. Scoop half your vegetables onto the sweet potato spread and then smear some lentil hummus on the other half of the wrap.
  8. Fold in half and press down so the ends are covered, then place back onto your plan and fry for a few minutes a side until browned and slightly crispy.
  9. Slice and serve warm with tomato sauce, vegan mayonnaise, or a drizzle of tahini.


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