Save A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first tried making this veggie shepherds pie during a chilly weekend, searching for a wholesome comfort meal the whole family could enjoy. The sweet potato topping and lentil filling have become a favorite in our home, and I love how simple and satisfying it is for busy evenings.
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Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp
- Unsweetened non-dairy milk: 1/4 cup (or regular milk, if preferred)
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Onion: 1 large, finely diced
- Carrots: 2, diced
- Celery stalks: 2, diced
- Garlic: 3 cloves, minced
- Cooked brown or green lentils: 2 cups (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
- Prepare oven and potatoes:
- Preheat oven to 200°C (400°F). Cook sweet potatoes in boiling salted water for 15 to 20 minutes until tender. Drain and return to pot.
- Mash topping:
- Add olive oil or vegan butter and non-dairy milk to sweet potatoes. Mash until creamy and smooth. Season with salt and pepper. Set aside.
- Sauté base vegetables:
- In a large skillet over medium heat, heat olive oil. Add onion, carrots, and celery. Sauté for 6 to 8 minutes until softened.
- Add garlic and flavorings:
- Stir in garlic and cook for 1 minute. Add lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Bring to a simmer for 5 to 7 minutes, stirring, until thickened.
- Add peas and finish filling:
- Stir in frozen peas and cook for 2 minutes. Season with salt and pepper to taste.
- Assemble and bake:
- Spread lentil mixture in baking dish (about 9x13 inch). Top with sweet potato mash, spreading gently to cover. Use a fork to create ridges if desired. Drizzle a little olive oil for extra crispness.
- Bake and serve:
- Bake for 15 to 20 minutes until golden and bubbling. Let rest a few minutes before serving.
Save Sharing this shepherds pie is always a special family moment for us. Everyone gathers around the table, savoring the warmth and flavors that make this dish so comforting.
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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. Use tamari for gluten-free option. Check non-dairy substitutes for allergens.
Nutritional Information
Per serving: 390 calories, 8 g total fat, 68 g carbohydrates, 12 g protein
Save 
This veggie shepherds pie makes for a delightful meal that even meat-lovers will enjoy. Leftovers reheat beautifully for busy weeknights.
Cooking Questions & Answers
- → What lentils work best for this dish?
Brown or green lentils hold their shape well, providing a hearty texture ideal for layering under the mash.
- → Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be substituted for a more classic flavor and a fluffier mash topping.
- → How do I achieve a crispy topping?
Drizzling olive oil over the mashed topping before baking encourages a golden, slightly crisp surface.
- → Are there ways to add more depth of flavor?
Incorporating sautéed mushrooms or parsnips into the filling adds earthy notes and texture complexity.
- → Can this dish be made gluten-free?
Using tamari instead of soy sauce and ensuring broth is gluten-free keeps the dish safe for gluten-free diets.
