Save A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first tried switching regular potatoes for sweet potatoes in this pie last winter and the creamy texture was an instant hit with my family. Lentils make the filling rich and savory, and even our pickiest eater finished their plate fast.
Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp
- Unsweetened non-dairy milk: 1/4 cup (or regular milk, if preferred)
- Salt and black pepper: to taste
- Olive oil: 2 tbsp
- Onion: 1 large, finely diced
- Carrots: 2, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Brown or green lentils: 2 cups cooked (or 1 can, drained and rinsed)
- Frozen peas: 1 cup
- Vegetable broth: 1 cup
- Tomato paste: 2 tbsp
- Soy sauce or tamari: 1 tbsp
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Smoked paprika: 1/2 tsp
- Salt and black pepper: to taste
Instructions
- Prep oven:
- Preheat oven to 200°C (400°F).
- Cook sweet potatoes:
- Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain, return to pot, and mash with olive oil (or vegan butter) and non-dairy milk. Season with salt and pepper to taste. Set aside.
- Cook veggies:
- Meanwhile, heat olive oil in a skillet over medium. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened.
- Add garlic:
- Add garlic and cook 1 minute until fragrant.
- Make filling:
- Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes, stirring, until thickened.
- Add peas:
- Stir in frozen peas. Cook for 2 minutes, season to taste.
- Assemble:
- Spread lentil mixture in baking dish (about 9x13 inch). Top with sweet potato mash, spread gently to cover.
- Bake:
- Create ridges in mash with fork if desired. Drizzle olive oil. Bake 15-20 minutes until top is golden and filling is bubbling.
- Rest & serve:
- Let rest a few minutes before serving.
Save Every time I make this shepherds pie, it reminds me of cozy Sunday evenings gathered around the table. The sweet potato topping is a family favorite, especially when everyone helps mash and spread it.
Required Tools
Large pot, colander, potato masher, large skillet, baking dish, mixing spoon, knife and cutting board
Allergen Information
Contains soy (from soy sauce; use tamari for gluten-free). Check non-dairy milk and butter for allergens. Gluten-free if using tamari and gluten-free broth; always check labels.
Notes
For added richness, you can stir grated cheese or vegan cheese into the mash before baking. Swap sweet potatoes for regular potatoes if preferred. Add mushrooms or parsnips for extra depth. Great paired with a fresh green salad.
Save This hearty veggie shepherds pie is perfect for chilly days or sharing with friends—leftovers taste even better!
Recipe Guide
- → How do I achieve a creamy sweet potato mash?
Boil peeled sweet potatoes until tender, then mash with olive oil or vegan butter and your choice of milk until smooth and creamy. Season with salt and pepper to taste.
- → What lentils work best for this dish?
Brown or green lentils are ideal as they hold shape well and offer a hearty texture, complementing the creamy mash topping.
- → Can I add other vegetables to the filling?
Yes, adding diced mushrooms, parsnips, or extra greens can enhance flavor and texture, making the filling more robust.
- → How can I make the topping slightly crispy?
After spreading the mash, use a fork to create ridges and drizzle lightly with olive oil before baking to achieve a slight crispness on top.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free tamari and broth ensures the dish remains gluten-free without compromising flavor.
- → Can I prepare this ahead of time?
You can assemble the layers in advance and refrigerate, then bake just before serving to maintain freshness and texture.