This Hearty Vegan Shepherd’s Pie with Lentils and Sweet Potato Topping is the ultimate comfort food, perfect for cozy nights or when you need a satisfying, wholesome meal. Packed with hearty lentils, savory vegetables, and topped with creamy mashed sweet potatoes, this plant-based twist on a classic dish is both nourishing and delicious.
Whether you’re cooking for a crowd or meal prepping for the week, this shepherd’s pie is sure to be a hit with everyone at the table.
Why You’ll Love This Recipe
- Comforting and Filling: A classic dish made plant-based without compromising on flavor.
- Rich in Nutrients: Loaded with fiber, protein, and vitamins from lentils and sweet potatoes.
- Perfect for Meal Prep: Freezer-friendly and reheats beautifully.
- Customizable: Easily adapt the filling and topping to suit your tastes.
Ingredients
For the Sweet Potato Topping:
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons vegan butter (or olive oil)
- 1/4 cup unsweetened plant-based milk (e.g., almond, oat, or soy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lentil Filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup mushrooms, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon (optional, for depth of flavor)
- 1 1/2 cups cooked green or brown lentils (or 1 can, drained and rinsed)
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 cup frozen peas
Ingredient Breakdown
Sweet Potatoes
Creamy and naturally sweet, they create a velvety, golden topping that’s a nutritious alternative to traditional mashed potatoes.
Lentils
Hearty, protein-packed, and full of earthy flavor, lentils form the base of the filling.
Veggies and Spices
Carrots, mushrooms, and peas provide texture and flavor, while thyme, paprika, and cumin add warmth and depth.
Instructions
Step 1: Prepare the Sweet Potato Topping
- Place the sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain and return the sweet potatoes to the pot.
- Add vegan butter, plant-based milk, salt, and pepper. Mash until smooth and creamy. Set aside.
Step 2: Make the Lentil Filling
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
- Stir in the carrots, mushrooms, thyme, smoked paprika, cumin, and cinnamon (if using). Cook for 5 minutes until the vegetables soften.
- Add the lentils, vegetable broth, tomato paste, and soy sauce. Simmer for 10 minutes, stirring occasionally, until the mixture thickens.
- Stir in the frozen peas and cook for another 2 minutes.
Step 3: Assemble the Shepherd’s Pie
- Transfer the lentil filling to a greased 9×9-inch baking dish. Spread it out evenly.
- Spoon the mashed sweet potato topping over the filling, spreading it out smoothly with a spatula.
Step 4: Bake
- Bake in the preheated oven for 20-25 minutes, or until the top is slightly golden and bubbling around the edges.
Step 5: Serve
- Let the shepherd’s pie cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Picture Gallery
Tips and Variations
- Add More Veggies: Include chopped zucchini, parsnips, or celery for extra texture and flavor.
- Make It Spicy: Add a pinch of chili flakes or cayenne pepper to the lentil filling.
- Switch the Topping: Try mashed cauliflower or traditional white potatoes for a different twist.
- Freezer-Friendly: Assemble the shepherd’s pie, cover tightly, and freeze before baking. Bake from frozen at 375°F (190°C) for 40-50 minutes.
Nutritional Information (Per Serving – 1 of 6)
- Calories: 310
- Protein: 10g
- Carbohydrates: 55g
- Fat: 6g
- Fiber: 12g
- Vitamin A: 280% of the daily value
- Iron: 20% of the daily value
This shepherd’s pie is a balanced, wholesome meal that’s both comforting and nutritious.
Conclusion
This Hearty Vegan Shepherd’s Pie with Lentils and Sweet Potato Topping is the perfect plant-based comfort food for chilly evenings or when you need a dish to feed a crowd. With its rich flavors and wholesome ingredients, it’s sure to become a staple in your recipe collection.
Have you tried this recipe? Let us know in the comments below! Don’t forget to share your shepherd’s pie creations on social media and tag us—we’d love to see your delicious results.
Frequently Asked Questions
1. Can I use canned lentils?
Yes, canned lentils work perfectly. Just be sure to drain and rinse them before using.
2. How can I make this dish gluten-free?
The recipe is naturally gluten-free if you use tamari instead of soy sauce.
3. Can I make this recipe ahead of time?
Absolutely! Assemble the shepherd’s pie up to 2 days in advance and store it in the fridge. Bake just before serving.
4. What pairs well with this dish?
Serve with a simple green salad or steamed green beans for a complete meal.
5. Can I freeze leftovers?
Yes! Store leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.