Save A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first made this veggie shepherds pie for my family on a chilly weeknight, and everyone asked for seconds. The sweet potato mash adds a lovely richness that balances beautifully with the savory lentil filling.
Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp, plus extra for drizzling
- Unsweetened non-dairy milk: 1/4 cup (or regular milk, if preferred)
- 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
- Cooked brown or green lentils: 2 cups (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 (for filling)
Instructions
- Preheat
- Preheat oven to 200°C (400°F)
- Cook sweet potatoes
- Boil sweet potatoes in a large pot of salted water until tender, about 15 to 20 minutes. 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 large skillet over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
- Add garlic
- Add garlic and cook 1 minute until fragrant.
- Combine lentils
- Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5 to 7 minutes, stirring, until thickened.
- Add peas
- Add frozen peas, stir, and cook for 2 minutes. Taste and season with salt and pepper.
- Assemble pie
- Spread lentil mixture into baking dish (about 9x13 inch). Top with sweet potato mash, spread gently to cover.
- Finish topping
- Use fork to create ridges in mash if desired. Drizzle with some olive oil for crispness.
- Bake
- Bake for 15 to 20 minutes, until top is slightly golden and filling is bubbling.
- Rest and serve
- Let rest for a few minutes before serving.
Save We love sharing this pie on Sunday nights. Watching everyone scoop out warm, vibrant servings is a little tradition in our home.
Serving Suggestions
This shepherds pie pairs wonderfully with a crisp green salad or steamed greens for a complete meal.
Recipe Variations
Swap sweet potatoes for regular potatoes, or add chopped mushrooms and parsnips for extra flavor and texture.
Nutrition
Each serving provides about 390 calories, 8 g fat, 68 g carbohydrates, and 12 g protein.
Save This plant-based pie is hearty, wholesome, and sure to please everyone at your table.
Recipe FAQs
- → What type of lentils work best?
Brown or green lentils hold their shape well and provide a hearty texture ideal for this dish.
- → Can I substitute sweet potatoes?
Yes, regular potatoes can be used for the mash, though sweet potatoes add a natural sweetness and creamy texture.
- → How do I ensure the topping is creamy?
Mash the sweet potatoes with olive oil or vegan butter and a splash of non-dairy milk until smooth and creamy before topping.
- → What herbs enhance the filling's flavor?
Dried thyme, rosemary, and smoked paprika add warmth and depth to the lentil filling.
- → Can this dish be made gluten-free?
Yes, using gluten-free tamari instead of soy sauce and ensuring the broth is gluten-free helps keep it suitable.