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.
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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
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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.
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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.
