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 on a chilly autumn evening when we were craving coziness without meat. The lentils give it a rich depth, and my family was surprised at how much they loved the sweet potato topping.
Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp
- Non-dairy milk (or regular milk): 1/4 cup, unsweetened
- 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
- 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
Instructions
- Preheat oven:
- Set oven to 200°C (400°F).
- Cook sweet potatoes:
- Boil sweet potatoes in salted water until tender, 15-20 minutes. Drain and return to pot.
- Mash potatoes:
- Add olive oil (or vegan butter) and non-dairy milk. Mash until smooth and creamy. Season with salt and pepper. Set aside.
- Prepare filling:
- Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Sauté 6-8 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Combine lentil mixture:
- Add lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer 5-7 minutes, stirring occasionally, until thickened.
- Add peas:
- Stir in frozen peas and cook 2 minutes. Season with salt and pepper as needed.
- Assemble pie:
- Spread lentil filling into a baking dish (about 9x13 inch). Top with sweet potato mash, spreading gently to cover.
- Finish topping:
- Create ridges in the mash with a fork and drizzle with olive oil for crispness.
- Bake:
- Bake 15-20 minutes until top is slightly golden and filling is bubbling.
- Rest and serve:
- Let pie rest a few minutes before serving.
Save The first time we shared this shepherds pie at the table, everyone asked for seconds. Now, it's a comfort dish we turn to every winter, gathering together for warm bites and good stories.
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 if using. Confirm broth is gluten-free by checking labels.
Nutritional Information
Per serving: Calories 390, Total Fat 8g, Carbohydrates 68g, Protein 12g
Save This veggie shepherds pie is a warm hug in a dish. Enjoy it as the centerpiece for a cozy dinner that everyone will appreciate.
Recipe FAQ
- → Can I substitute sweet potatoes with regular potatoes?
Yes, regular potatoes can be used instead of sweet potatoes for a more traditional flavor and texture in the topping.
- → What type of lentils work best in this dish?
Brown or green lentils are ideal as they hold their shape well and provide a hearty texture to the filling.
- → How can I make the mash extra creamy?
Adding olive oil or vegan butter along with a splash of non-dairy milk helps achieve a smooth and creamy mash topping.
- → Is it necessary to bake the pie after assembling?
Baking helps the mash develop a golden crust and allows the flavors in the filling to meld together for a richer taste.
- → Can this dish be prepared gluten-free?
Yes, using tamari instead of soy sauce and gluten-free vegetable broth ensures the dish remains gluten-free.