Save to Pinterest A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first made this pie for a chilly autumn dinner with friends and was amazed at how much everyone loved the creamy sweet potato topping and rich lentil filling.
Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp
- Unsweetened non-dairy milk (or regular milk): 1/4 cup
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp (for filling)
- Onion: 1 large, finely diced
- Carrots: 2, diced
- Celery stalks: 2, diced
- Garlic: 3 cloves, minced
- Lentils: 2 cups cooked brown or green lentils (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
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Instructions
- Preheat oven:
- Preheat oven to 200°C (400°F)
- Cook sweet potatoes:
- Boil sweet potatoes in salted water until tender (15-20 min), then drain and return to pot
- Mash sweet potatoes:
- Add olive oil or vegan butter and non-dairy milk. Mash until smooth and creamy. Season with salt and pepper. Set aside
- Sauté vegetables:
- Heat olive oil in a large skillet, then add onion, carrots, and celery. Sauté for 6-8 min until softened
- Add garlic:
- Add garlic and cook for 1 min until fragrant
- Combine filling ingredients:
- Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Bring to a simmer and cook for 5-7 min, stirring occasionally, until thickened
- Add peas:
- Add frozen peas, stir, and cook for 2 more min. Taste and season with salt and pepper
- Layer filling:
- Spread lentil mixture in a baking dish (about 9x13 inch). Top with sweet potato mash, spreading gently to cover
- Finish top:
- Use a fork to create ridges in the mash if desired. Drizzle with a little olive oil
- Bake:
- Bake for 15-20 min, until top is slightly golden and filling bubbling
- Rest:
- Let rest for a few min before serving
Save to Pinterest Our whole family gathers around the table whenever this pie comes out of the oven, and it's always a hit with both adults and kids.
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; check labels.
Nutritional Information (per serving)
Calories: 390, Total Fat: 8 g, Carbohydrates: 68 g, Protein: 12 g
Save to Pinterest This veggie shepherds pie is perfect comfort food that you'll want to remake all season long.
Questions & Answers
- → Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be used for the mash, offering a more traditional flavor and texture.
- → How do I make the lentil filling more flavorful?
Sautéing onions, carrots, celery, and garlic before adding lentils enhances depth, while herbs like thyme and rosemary boost aroma.
- → What is the best way to make the mash creamy?
Mashing sweet potatoes with olive oil or vegan butter plus a splash of milk creates a smooth, rich texture.
- → Can this dish be prepared ahead of time?
Yes, both the lentil filling and mash can be made in advance and assembled before baking for convenience.
- → What variations can complement this dish?
Adding chopped mushrooms or parsnips to the filling introduces extra depth, and serving with steamed greens offers freshness.
