Save A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first made this veggie shepherds pie for a cozy Sunday dinner when we had friends over. Everyone loved how flavorful and comforting it was, and even the meat-eaters came back for seconds!
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 black pepper: To taste
- Olive oil: 2 tbsp
- Onion: 1 large, finely diced
- Carrots: 2, diced
- Celery stalks: 2, diced
- Garlic: 3 cloves, minced
- Cooked brown or green lentils (or 1 can, drained and rinsed): 2 cups
- 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:
- Preheat oven to 200°C (400°F).
- Cook sweet potatoes:
- Boil sweet potatoes in a large pot with salted water until tender, about 15-20 minutes. Drain and return to pot.
- Mash sweet potatoes:
- Add olive oil or vegan butter and non-dairy milk, then mash until smooth. Season with salt and pepper. Set aside.
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened.
- Add garlic:
- Add garlic and cook for 1 minute until fragrant.
- Cook lentil filling:
- Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until thickened.
- Finish filling:
- Stir in frozen peas and cook for 2 more minutes. Season with salt and pepper to taste.
- Assemble:
- Spread lentil mixture in a baking dish (about 9x13 inch). Top with sweet potato mash and spread evenly.
- Texture mash:
- Use a fork to create ridges in the mash, and drizzle with olive oil if desired.
- Bake:
- Bake for 15-20 minutes, until top is golden and filling is bubbling.
- Rest & serve:
- Let rest for a few minutes before serving.
Save My kids love helping spread the sweet potato mash on top before it goes into the oven. It's become a weeknight favorite every time we crave comfort food.
Required Tools
Large pot, colander, potato masher, skillet, baking dish, mixing spoon, knife and cutting board.
Allergen Information
Contains soy from the soy sauce. Choose tamari and check labels for gluten-free and allergy-friendly options.
Nutritional Information (per serving)
Calories: 390, Total Fat: 8 g, Carbohydrates: 68 g, Protein: 12 g
Save This veggie shepherds pie is just as hearty as the classic version and will comfort everyone at the table. Serve with a simple green salad for a complete meal.
Recipe FAQ
- → Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be substituted for the sweet potatoes to create a more traditional mash topping.
- → What type of lentils work best for the filling?
Brown or green lentils are ideal as they hold their shape well and absorb the flavors of the seasonings.
- → How do I make the mash extra creamy?
Adding olive oil or vegan butter along with a splash of non-dairy milk while mashing results in a smooth, creamy texture.
- → Is this dish gluten-free?
Yes, provided that tamari is used instead of soy sauce and the vegetable broth is gluten-free.
- → Can I add other vegetables to the filling?
Absolutely! Chopped mushrooms or parsnips are great additions for extra depth and texture.
- → How long should I bake the dish for a golden top?
Bake for 15 to 20 minutes until the sweet potato topping is slightly golden and the filling bubbles gently.