This Lentil and Sweet Potato Shepherd’s Pie is a delicious, plant-based twist on a beloved comfort food. With a creamy mashed sweet potato topping and a savory lentil filling, it’s both filling and nutritious. The lentils provide a hearty, protein-rich base, while the sweet potato mash brings natural sweetness and a satisfying texture that’s hard to resist.

Perfect for cozy family dinners or meal prep for the week, this dish offers a healthy alternative to traditional shepherd’s pie. With warm flavors of thyme and rosemary, each bite is a blend of wholesome ingredients, ideal for warming up on a chilly day. Enjoy this nutrient-dense recipe that proves you don’t need meat to enjoy hearty comfort food.

Lentil and Sweet Potato Shepherd’s Pie

Perfect for cozy family dinners or meal prep for the week, this dish offers a healthy alternative to traditional shepherd's pie.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Servings 4

Calories 350 kcal

Ingredients

  

• 1 cup dried green or brown lentils rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 garlic cloves minced
• 1 carrot diced
• 1 celery stalk diced
• 1 cup mushrooms chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 cup frozen peas
• 1 large sweet potato peeled and cubed
• 1/4 cup non-dairy milk optional, for creamier mash
• 1 tablespoon vegan butter or olive oil

Instructions

 

• Directions:
• Preheat the oven to 400°F (200°C).
• In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Drain any excess liquid and set aside.
• While lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5 minutes, or until softened.
• Add mushrooms, thyme, rosemary, salt, and pepper, and cook for another 5 minutes. Stir in tomato paste and frozen peas, then add the cooked lentils, mixing well.
• In another pot, boil the sweet potato until soft, about 10-15 minutes. Drain and mash with non-dairy milk and vegan butter or olive oil until smooth and creamy. Add salt and pepper to taste.
• Spread the lentil mixture in an even layer in a baking dish. Spoon the mashed sweet potato over the top, spreading it evenly.
• Bake for 20 minutes or until the sweet potato is golden and slightly crispy on top.

Keyword comfort food, dairy free, lentils, plant based, vegan