Name: Sweet Potato Lentil Shepherd’s Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 1 celery stalk, diced; 1 cup brown or green lentils, rinsed; 2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1 cup peas (fresh or frozen); Salt and pepper, to taste; 2 tablespoons nutritional yeast (optional); 1 tablespoon vegan butter or olive oil (for mash)

A comforting, hearty, and plant-based twist on a classic, this Sweet Potato Lentil Shepherd’s Pie is the kind of cozy dinner I turn to when I want something nourishing and satisfying. Savory lentils and veggies create a rich, flavorful filling, while creamy mashed sweet potatoes form the perfect golden topping. It’s wholesome, filling, and just right for a weeknight meal or a weekend comfort food fix.

Why You’ll Love This Recipe

I love how this dish brings together warmth and nutrition in every bite. The lentils are packed with protein and fiber, making the pie incredibly hearty, while the sweet potatoes add a naturally creamy texture and a touch of sweetness that balances the savory filling beautifully. It’s 100% vegan, gluten-free (with the right broth), and still feels like a traditional comfort food. Plus, it’s freezer-friendly and great for meal prep—I often double the recipe and save some for later in the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

1 celery stalk, diced

1 cup brown or green lentils, rinsed

2 cups vegetable broth

1 tablespoon tomato paste

1 teaspoon dried thyme

Salt and pepper, to taste

1 teaspoon dried rosemary

1 bay leaf

2 tablespoons nutritional yeast (optional)

1 cup peas (fresh or frozen)

1 tablespoon vegan butter or olive oil (for mash)

Directions

I preheat my oven to 400°F (200°C).

I place the sweet potato cubes in a large pot, cover them with water, and bring to a boil. Then I cook them until tender, about 15–20 minutes. Then, I drain and mash them with vegan butter, a bit of salt, pepper, and nutritional yeast (if using). I set that aside.

While the potatoes cook, I heat olive oil in a large skillet over medium heat. I add the onion, garlic, carrots, and celery, sautéing for about 5 minutes until everything softens.

Then I stir in the lentils, vegetable broth, tomato paste, thyme, rosemary, and bay leaf. I bring it all to a simmer, then reduce the heat and cook for 20–25 minutes, until the lentils are tender and the liquid is mostly absorbed.

I remove the bay leaf, stir in the peas, and season with salt and pepper to taste.

Next I transfer the lentil filling into a baking dish, spread it out evenly, then top it with the mashed sweet potatoes, spreading them to fully cover the filling.

I bake for 20–25 minutes, until the top begins to brown and the filling is bubbling. I let it cool for a few minutes before serving.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories per serving: Approximately 320 kcal

Variations

I sometimes use a mix of white and sweet potatoes for a different flavor and color contrast.

For added richness, I stir a tablespoon of tahini or cashew cream into the mashed sweet potatoes.

If I’m not strictly vegan, a bit of grated cheese on top adds a lovely golden crust.

I’ve also added chopped mushrooms to the filling for extra umami flavor.

To make it spicier, I like to add a pinch of chili flakes or smoked paprika to the lentil mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or bake them in a preheated oven at 350°F (175°C) until heated through. This dish also freezes well—just cool it completely, cover tightly, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Related Recipes:

Easy Shepherd’s Pie Soup

FAQs

How can I make this shepherd’s pie gluten-free?

I make sure to use a gluten-free vegetable broth and double-check that any store-bought ingredients (like tomato paste or nutritional yeast) are certified gluten-free.

Can I use canned lentils instead of dried?

Yes, I’ve used canned lentils in a pinch. I drain and rinse them, then reduce the broth to about 1/2 cup and shorten the simmering time since the lentils are already cooked.

What can I use instead of sweet potatoes?

If I want a more traditional flavor, I use regular russet or Yukon gold potatoes. Mashed cauliflower also works for a low-carb option.

Is this recipe freezer-friendly?

Absolutely. I freeze the fully assembled (but unbaked) shepherd’s pie or freeze leftovers after baking. I just make sure it’s cooled completely before wrapping and freezing.

Can I add other vegetables to the filling?

Definitely. I’ve added chopped mushrooms, zucchini, spinach, and even kale. It’s a great way to use up what I have in the fridge.

Conclusion

This Sweet Potato Lentil Shepherd’s Pie is one of those meals I come back to again and again—it’s cozy, nourishing, and completely satisfying. Whether I’m cooking for my family or meal prepping for the week, it always hits the spot. With its rich lentil filling and creamy sweet potato topping, it’s a modern plant-based comfort food that doesn’t sacrifice flavor or heartiness.

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