This Vegan Shepherd’s Pie with Lentils, Mushrooms, and Sweet Potato Topping is a hearty, comforting, and flavorful twist on the classic dish. Packed with protein-rich lentils, savory mushrooms, and a creamy sweet potato mash topping, this plant-based version is just as satisfying as the original.
Perfect for chilly evenings or holiday feasts, this dish is a crowd-pleaser that’s both wholesome and indulgent.
Why You’ll Love This Recipe
- Hearty and Satisfying: Lentils and mushrooms create a rich, savory base that’s full of flavor.
- Nutrient-Packed: Sweet potatoes add a boost of vitamins, fiber, and antioxidants.
- Comforting and Cozy: Perfect for family dinners or festive gatherings.
- Customizable: Adapt the filling or topping to suit your taste preferences.
Ingredients
For the Sweet Potato Topping:
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons vegan butter
- 1/4 cup plant-based milk (almond, soy, or oat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lentil and Mushroom Filling:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups mushrooms, diced (button, cremini, or a mix)
- 1 cup cooked lentils (brown or green)
- 1/2 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)
- Salt and black pepper, to taste
Ingredient Breakdown
Sweet Potatoes
Their natural sweetness and creamy texture make them a perfect, vibrant topping for the savory filling.
Lentils
A high-protein, fiber-rich substitute for traditional meat in Shepherd’s Pie.
Mushrooms
Add depth and umami flavor, creating a rich and hearty filling.
Tomato Paste and Soy Sauce
These bring a savory, robust base to the filling, enhancing the flavor profile.
Instructions
Step 1: Prepare the Sweet Potato Topping
- Place the cubed sweet potatoes in a large pot and cover with water. Add a pinch of salt.
- Bring to a boil and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain and mash the sweet potatoes with vegan butter, plant-based milk, salt, and pepper until smooth. Set aside.
Step 2: Make the Filling
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant.
- Add the carrots, celery, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until softened.
- Stir in the lentils, frozen peas, tomato paste, soy sauce, smoked paprika, and thyme. Mix well to combine.
- Pour in the vegetable broth and bring to a simmer. Add the cornstarch slurry and stir until the filling thickens. Season with salt and pepper to taste.
Step 3: Assemble the Shepherd’s Pie
- Transfer the filling to a 9×9-inch baking dish or similar-sized casserole dish.
- Spread the sweet potato mash evenly over the top, using a fork to create ridges for texture.
Step 4: Bake
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.
- Optional: Broil for 2-3 minutes for a slightly crispy topping.
Step 5: Serve
- Let the Shepherd’s Pie cool for 5 minutes before serving. Garnish with fresh thyme or parsley, if desired.
Picture Gallery
Tips and Variations
- Add More Veggies: Include zucchini, corn, or green beans for extra variety.
- Make It Spicy: Add a pinch of red chili flakes or cayenne pepper for a little heat.
- Use Regular Potatoes: Swap sweet potatoes for Yukon Gold or Russet potatoes for a more traditional topping.
- Make It Gluten-Free: Ensure soy sauce is gluten-free or replace it with tamari.
- Prepare Ahead: Assemble the dish up to a day in advance and bake just before serving.
Nutritional Information (Per Serving – 1 of 6)
- Calories: 280
- Protein: 9g
- Carbohydrates: 42g
- Fat: 8g
- Fiber: 9g
- Vitamin A: 200% of the daily value
- Iron: 15% of the daily value
This dish is a hearty, nutrient-packed meal perfect for a cozy dinner or a festive spread.
Conclusion
This Vegan Shepherd’s Pie with Lentils, Mushrooms, and Sweet Potato Topping is a comforting, crowd-pleasing dish that’s full of flavor and wholesome ingredients. With its rich filling and creamy topping, it’s a recipe you’ll return to again and again for family dinners or special occasions.
Have you made this recipe? Share your thoughts, tips, or creative twists in the comments below! Don’t forget to tag us on social media with your photos—we’d love to see your Shepherd’s Pie creations.
Frequently Asked Questions
1. Can I use canned lentils?
Yes, canned lentils work perfectly. Just rinse and drain them before adding to the filling.
2. Can I freeze leftovers?
Absolutely! Let the dish cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
3. How do I make this oil-free?
Skip the olive oil and sauté the vegetables in vegetable broth instead.
4. What pairs well with Shepherd’s Pie?
Serve with a simple green salad, roasted Brussels sprouts, or crusty bread for a complete meal.
5. Can I use a different legume?
Yes! Black beans, chickpeas, or kidney beans are great substitutes for lentils.
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.