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Hearty Vegan Lentil Shepherds Pie with Sweet Potato Topping

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A comforting and hearty vegan shepherd’s pie featuring a savory lentil and vegetable filling topped with creamy mashed sweet potatoes. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed and drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 cup mushrooms, chopped
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth (low sodium)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • 2 tablespoons nutritional yeast (optional)
  • Salt and pepper, to taste
  • 3 large sweet potatoes, peeled and chopped
  • 1/4 cup coconut milk (full fat or any plant-based milk)
  • 2 tablespoons vegan butter or olive oil
  • Salt to taste
  • Freshly ground black pepper
  • Pinch of smoked paprika (optional)

Instructions

  1. Place 1 cup of rinsed lentils in a saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onions, carrots, and celery. Cook for 5-7 minutes until softened and fragrant. Toss in mushrooms and garlic, cooking another 4-5 minutes until mushrooms release their juices.
  3. Stir in 1 tablespoon tomato paste, dried thyme, rosemary, and soy sauce. Cook for 2 minutes to deepen the flavors. Then add the cooked lentils and 2 cups vegetable broth. Simmer gently for 10 minutes, stirring occasionally, until the mixture thickens slightly. Season with salt, pepper, and nutritional yeast. Add more broth if too dry.
  4. While lentils simmer, boil peeled and chopped sweet potatoes in a pot of salted water for 15-20 minutes or until fork-tender. Drain well.
  5. Return sweet potatoes to the pot or a bowl. Add 1/4 cup coconut milk, vegan butter, salt, pepper, and smoked paprika if using. Mash until smooth and creamy, leaving a few lumps for texture.
  6. Preheat oven to 375°F (190°C). Spread the lentil mixture evenly in an oven-safe baking dish. Dollop and spread the mashed sweet potatoes over the top, smoothing with a spatula. Optionally brush the top with a little olive oil for a golden crust.
  7. Bake for 25-30 minutes until edges bubble and sweet potato topping turns golden. Let rest for 5 minutes before serving.

Notes

Do not overcook lentils to keep texture. Sauté vegetables slowly to bring out sweetness. Use fresh herbs if available for brighter flavor. Watch oven temperature to avoid drying out topping. Mash sweet potatoes with a few lumps for better texture. Leftovers store well in fridge up to 4 days and freeze up to 3 months.

Nutrition

Keywords: vegan, lentil shepherd's pie, sweet potato topping, plant-based, gluten-free, comfort food, easy dinner, healthy, family meal

Find it online: https://sizzlesprout.com/hearty-vegan-lentil-shepherds-pie-with-sweet-potato-topping-recipe/