Vegan Lentil Shepherds Pie (Printable)
Savory lentils paired with creamy, spiced sweet potato mash and seasoned vegetables for a filling meal.
# What You Need:
→ Sweet Potato Mash
01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 3 tablespoons olive oil or vegan butter
03 - ¼ cup plant-based milk (soy, almond, or oat)
04 - ½ teaspoon ground nutmeg
05 - Salt, to taste
06 - Black pepper, to taste
→ Lentil Filling
07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 medium carrots, diced
11 - 2 celery stalks, diced
12 - 1 red bell pepper, diced
13 - 1 cup brown or green lentils, rinsed
14 - 2 tablespoons tomato paste
15 - 14-ounce can diced tomatoes
16 - 2 cups low-sodium vegetable broth
17 - 1 teaspoon dried thyme
18 - 1 teaspoon dried rosemary
19 - 1 teaspoon smoked paprika
20 - 2 tablespoons soy sauce or tamari (for gluten-free)
21 - 1 cup frozen peas
22 - Salt, to taste
23 - Black pepper, to taste
# How to Make It:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Boil a large pot of salted water and cook the peeled, cubed sweet potatoes for 15 to 20 minutes until tender; drain thoroughly.
03 - Mash the cooked sweet potatoes with olive oil or vegan butter, plant-based milk, ground nutmeg, salt, and black pepper until smooth; set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 4 minutes until translucent.
05 - Add minced garlic, diced carrots, celery, and red bell pepper to the skillet; sauté for 5 to 7 minutes until the vegetables soften.
06 - Combine lentils, tomato paste, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, and soy sauce in the skillet. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
07 - Stir in frozen peas, and season the lentil mixture with salt and black pepper to taste.
08 - Transfer the lentil filling into a 9 by 13-inch baking dish. Spread the sweet potato mash evenly on top.
09 - Use a fork to create ridges on the sweet potato layer. Optionally, drizzle with a little olive oil.
10 - Bake in the preheated oven for 20 to 25 minutes until the topping is lightly golden and the filling is bubbling.
11 - Allow the dish to rest for 10 minutes before serving to enhance flavors and ease portioning.
# Expert Suggestions:
01 -
- The sweet potato mash gets these crispy golden peaks that contrast beautifully with the soft, savory lentils underneath.
- Its filling enough to satisfy anyone at the table, vegan or not, without feeling heavy or overly rich.
- You can prep the whole thing a day ahead and just bake it when people arrive.
02 -
- Drain the sweet potatoes thoroughly after boiling or the mash will turn runny and slide off the filling.
- Dont skip simmering the lentils uncovered, the liquid needs to reduce and thicken or the filling will be soupy.
- Let the pie rest after baking, cutting into it immediately makes it fall apart and lose its layers.
03 -
- Create deep ridges in the sweet potato topping with a fork, the peaks catch the heat and turn golden and crispy, adding texture to every bite.
- Taste the lentil filling before assembling and adjust the salt and pepper, this is your last chance to get the seasoning right.
- If the sweet potato mash feels too thick, add a splash more plant-based milk until it spreads easily but still holds its shape.