Vegan Lentil Shepherds Pie (Printable Version)

A nourishing plant-based dish with spiced lentils and smooth sweet potato mash for satisfying meals.

# What You Need:

→ Sweet Potato Mash

01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 3 tablespoons olive oil or vegan butter
03 - 1/4 cup plant-based milk (soy, almond, or oat)
04 - 1/2 teaspoon ground nutmeg
05 - Salt and black pepper, to taste

→ Lentil Filling

06 - 2 tablespoons olive oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 red bell pepper, diced
12 - 1 cup brown or green lentils, rinsed
13 - 2 tablespoons tomato paste
14 - 14-ounce can diced tomatoes
15 - 2 cups low-sodium vegetable broth
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried rosemary
18 - 1 teaspoon smoked paprika
19 - 2 tablespoons soy sauce or tamari (for gluten-free)
20 - 1 cup frozen peas
21 - Salt and black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Bring a large pot of salted water to a boil. Add cubed sweet potatoes and cook for 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash the drained sweet potatoes with olive oil or vegan butter, plant-based milk, ground nutmeg, salt, and pepper until creamy and smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 4 minutes until translucent.
05 - Add minced garlic, diced carrots, celery, and red bell pepper to the skillet. Sauté for 5 to 7 minutes until vegetables soften.
06 - Stir in lentils, tomato paste, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, and soy sauce. Bring to a boil, reduce heat, and simmer uncovered for 25 to 30 minutes until lentils are tender and mixture thickens, stirring occasionally.
07 - Incorporate frozen peas into the lentil mixture, then season with salt and pepper to taste.
08 - Transfer the lentil filling into a 9x13-inch (23x33 cm) baking dish. Spread the sweet potato mash evenly over the top.
09 - Create decorative ridges on the sweet potato surface using a fork. Optionally drizzle with a small amount of olive oil.
10 - Bake uncovered for 20 to 25 minutes until the topping is lightly golden and filling is bubbling.
11 - Allow the dish to rest for 10 minutes to set before serving.

# Expert Advice:

01 -
  • The sweet potato mash is naturally creamy without needing dairy, and the nutmeg adds a warmth that surprises everyone.
  • Lentils soak up all the herbs and tomato, creating a filling so hearty you forget its vegan.
  • It reheats beautifully, which means you can make it ahead and actually enjoy your dinner party.
02 -
  • Drain the sweet potatoes completely after boiling or your mash will be runny and slide right off the filling.
  • Simmer the lentils uncovered so the liquid reduces and the filling thickens, covered lentils will stay too soupy.
  • Let the pie rest after baking, cutting into it too soon makes it fall apart and lose all that beautiful layering.
03 -
  • Taste the sweet potato mash before you spread it, its much easier to adjust seasoning now than after its baked.
  • Make the lentil filling a day ahead and refrigerate it, then assemble and bake when youre ready to eat.
  • If the top isnt browning, switch your oven to broil for the last two minutes, but watch it closely so it doesnt burn.

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