Pin A comforting, plant-based twist on the classic shepherds pie featuring hearty lentils and a creamy sweet potato mash topping.
This veggie shepherds pie was a hit at our last family gathering and is often requested for Sunday dinners. I love how the sweet potato mash lends a lovely sweetness and the lentils give it a rich, comforting texture.
Ingredients
- Sweet potatoes: 1.2 kg (2.5 lbs), peeled and cubed
- Olive oil or vegan butter: 2 tbsp
- Unsweetened non-dairy milk (or regular milk): 1/4 cup
- Salt and freshly ground black pepper: To taste
- Olive oil: 2 tbsp (for filling)
- Onion: 1 large, finely diced
- Carrots: 2, diced
- Celery: 2 stalks, 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
- Preheat oven:
- Set oven to 200°C (400°F).
- Boil sweet potatoes:
- Cook sweet potatoes in a large pot of boiling salted water until tender (15-20 minutes). Drain and return to the pot.
- Make sweet potato mash:
- Add olive oil (or vegan butter) and non-dairy milk to sweet potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté 6-8 minutes until softened.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Prepare lentil filling:
- Combine lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer 5-7 minutes, stirring, until thickened.
- Add peas:
- Stir in frozen peas and cook for 2 minutes. Season filling with salt and pepper to taste.
- Assemble pie:
- Spread lentil mixture evenly into a baking dish (about 9x13 inch). Top with sweet potato mash, spreading gently to cover.
- Finish topping:
- Use a fork to create ridges in the mash if desired. Drizzle with a little olive oil for crispness.
- Bake:
- Bake 15-20 minutes until top is slightly golden and filling is bubbling.
- Rest:
- Let the pie rest a few minutes before serving.
Pin My kids always ask for seconds on this pie. It is especially fun when we all pitch in to mash the sweet potatoes together at the table.
Required Tools
Large pot, colander, potato masher, large skillet, baking dish, mixing spoon, knife and cutting board
Allergen Information
Contains soy from soy sauce. Use tamari for gluten-free. Always check non-dairy milk or butter labels.
Nutritional Information
Per serving: 390 calories, 8 g total fat, 68 g carbohydrates, 12 g protein.
Pin Serve with a fresh side salad or some steamed greens. Enjoy this warming veggie pie any day of the week.
Recipe Q&A
- → How can I make the mash creamier?
Use a combination of olive oil or vegan butter and a splash of non-dairy milk while mashing sweet potatoes to achieve a smooth, creamy texture.
- → Can I substitute lentils with another legume?
Yes, cooked chickpeas or black beans can be used, but keep in mind they will alter the texture and flavor slightly.
- → What herbs give this dish its unique flavor?
Dried thyme, rosemary, and smoked paprika infuse the filling with aromatic and smoky notes.
- → Is this suitable for gluten-free diets?
Absolutely. Using tamari instead of soy sauce and gluten-free vegetable broth ensures it remains gluten-free.
- → How to add extra richness to the topping?
Stir in grated cheese or vegan cheese into the sweet potato mash before baking for enhanced richness.