Vegan Lentil Shepherds Pie

I burned the first sweet potato layer completely. Left it in the oven while answering a phone call, and when I came back, the edges were blackened and the kitchen smelled like a campfire gone wrong. But the lentil base was perfect, so I scraped off the top, made a fresh mash, and tried again. That second attempt is the one sitting in front of you now.

I made this for a dinner party where half the guests were vegan and the other half were skeptical. By the time I brought it to the table, the smell of thyme and caramelized sweet potato had already done most of the convincing. There were no leftovers, and someone asked for the recipe before dessert even came out.

Ingredients

• Sweet potatoes: Use the orange-fleshed variety for natural sweetness and a vibrant color that looks stunning when baked.
• Olive oil or vegan butter: Vegan butter gives a richer, creamier mash, but olive oil keeps it lighter and works beautifully with the nutmeg.
• Plant-based milk: Oat milk adds a subtle creaminess without overpowering the sweet potato flavor.
• Ground nutmeg: Just a pinch transforms the mash from plain to aromatic, warm, and slightly sweet.
• Brown or green lentils: They hold their shape and absorb the broth and spices perfectly, creating a hearty, meaty texture.
• Tomato paste: This deepens the umami and adds a rich, concentrated tomato backbone to the filling.
• Diced tomatoes: Use good quality canned tomatoes for consistent flavor and a slight tang that balances the sweetness.
• Vegetable broth: Low-sodium lets you control the saltiness, especially since the soy sauce adds plenty of savory depth.
• Dried thyme and rosemary: These herbs bring an earthy, classic shepherds pie aroma that fills the whole kitchen.
• Smoked paprika: A smoky undertone that mimics the depth you might miss without meat.
• Soy sauce or tamari: Adds saltiness and umami, making the lentils taste richer and more complex.
• Frozen peas: Stirred in at the end, they add pops of sweetness and bright green color without getting mushy.

Instructions

Preheat and prep:

Set your oven to 200°C (400°F) so its ready when you need it. This also warms up the kitchen, which feels nice on a cool evening.

Boil the sweet potatoes:

Drop the cubed sweet potatoes into boiling salted water and cook until a fork slides through easily, about 15 to 20 minutes. Drain them well so the mash doesnt get watery.

Mash until smooth:

Add olive oil, plant-based milk, nutmeg, salt, and pepper, then mash until creamy and lump-free. Taste it now and adjust the seasoning.

Cook the aromatics:

Heat olive oil in a large skillet and add the onion, cooking until it turns translucent and starts to smell sweet. This takes about 4 minutes.

Add the vegetables:

Toss in garlic, carrots, celery, and bell pepper, then sauté until everything softens and the kitchen smells amazing, around 5 to 7 minutes.

Simmer the lentil base:

Stir in lentils, tomato paste, diced tomatoes, broth, thyme, rosemary, smoked paprika, and soy sauce. Bring it to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes, stirring now and then, until the lentils are tender and the mixture thickens into a rich, saucy filling.

Finish with peas:

Stir in the frozen peas and season the filling with salt and pepper. The peas will warm through quickly and add a sweet pop of color.

Assemble the pie:

Spoon the lentil filling into a large baking dish and spread the sweet potato mash evenly over the top. Use a fork to create ridges, which will turn golden and crispy in the oven.

Bake until golden:

Drizzle a little olive oil over the top if you like, then bake for 20 to 25 minutes. The filling should bubble around the edges and the peaks should turn a beautiful golden brown.

Rest before serving:

Let the pie sit for 10 minutes after baking. This helps it set and makes it easier to scoop out clean portions.

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This is the dish I bring when someone says they dont like vegan food. It sits on the table looking golden and inviting, smelling like a cozy pub meal, and by the time everyone takes a bite, the conversation shifts from skepticism to asking if theres more in the kitchen.

How to Store and Reheat

Let the pie cool completely, then cover it tightly with foil or transfer portions to airtight containers. It keeps in the fridge for up to 3 days and reheats beautifully in the oven at 180°C (350°F) for about 20 minutes, or in the microwave if youre in a hurry. The sweet potato topping might lose a bit of its crispness when reheated, but the flavor stays just as comforting.

Make It Your Own

I sometimes add chopped mushrooms along with the carrots and celery for a deeper, earthier flavor that feels even more substantial. A pinch of chili flakes stirred into the lentil filling brings a gentle heat that contrasts nicely with the sweet mash. You can also swap the sweet potato for regular mashed potatoes if you prefer a more traditional shepherds pie taste, though youll lose that vibrant orange color and hint of sweetness.

What to Serve Alongside

A crisp green salad with a tangy vinaigrette cuts through the richness of the pie and adds a fresh, bright contrast. Steamed greens like kale or broccoli work well too, especially if you drizzle them with a little lemon juice and olive oil. On colder nights, I like to serve this with crusty bread to mop up any extra filling that spills onto the plate.

• Serve it straight from the baking dish for a casual, family-style meal.
• Garnish with fresh thyme or parsley for a pop of color and a hint of freshness.
• Pair it with a light white wine or a crisp cider if youre making it for guests.

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This pie has become my go-to for nights when I want something warm, filling, and a little bit special without spending hours in the kitchen. It never fails to make the table feel like home.

Recipes Q&A

→ How do I prepare the sweet potato mash for topping?

Boil peeled, cubed sweet potatoes until fork-tender, then mash with olive oil or vegan butter, plant-based milk, nutmeg, salt, and pepper until smooth.

→ What lentils work best for the filling?

Brown or green lentils are ideal as they hold their shape well during simmering and provide hearty texture.

→ Can I add extra vegetables to the filling?

Yes, chopped mushrooms or chili flakes can be added to enhance umami or add a spicy kick as desired.

→ What herbs are used to season the lentil mixture?

Dried thyme, rosemary, and smoked paprika impart savory and smoky notes to the filling.

→ How should the dish be baked for the best texture?

Bake at 200°C (400°F) for 20–25 minutes until the top is slightly golden and the filling bubbles gently.