Lentil and Sweet Potato Shepherd’s Pie

A wholesome, plant-based twist on classic shepherd’s pie made with savory lentils and a lightly spiced sweet potato mash. Cozy, nourishing, and perfect for cold days.

Course Main Course

Cuisine British, Vegetarian

Keyword healthy winter meals, lentil shepherd’s pie, sweet potato mash, Vegan shepherd’s pie, vegetarian comfort food,

Prep Time 25

Cook Time 35

Servings

Calories 390kcal

Ingredients

For the Lentil Filling

1 cup 190 g dried green or brown lentils
2 1/2 cups 600 ml vegetable broth
1 bay leaf
1 cup carrots diced
1 cup peas
1 cup corn
Salt to taste
Black pepper to taste

For the Sweet Potato Mash

2 large sweet potatoes peeled and chopped
1/4 cup 60 ml almond milk
1/4 teaspoon ground cinnamon
Salt to taste

Instructions

Preheat the oven to 375°F (190°C).
Rinse the lentils and add them to a saucepan with the vegetable broth and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until tender. Drain any excess liquid and remove the bay leaf.
While the lentils cook, boil the sweet potatoes in salted water until fork-tender, about 12–15 minutes. Drain well.
Mash the sweet potatoes with the almond milk, cinnamon, and salt until smooth and creamy.
Steam or lightly cook the carrots, peas, and corn until just tender.
In a baking dish, spread the cooked lentils evenly and stir in the vegetables. Season with salt and black pepper.
Spoon the sweet potato mash over the lentil mixture and spread evenly to cover.
Bake for 30–35 minutes, until heated through and the top is lightly browned.
Let cool slightly before serving.

Notes

Add a splash of tamari or soy sauce to the lentils for deeper savory flavor.

For a crispier topping, broil for the final 2–3 minutes.

This dish keeps well and tastes even better the next day.

Nutrition