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.
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
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.
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.