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)

Description

A hearty, plant-based twist on a classic comfort food, this Sweet Potato Lentil Shepherd’s Pie features a savory lentil and vegetable filling topped with creamy mashed sweet potatoes. It’s nourishing, satisfying, and perfect for a cozy meal.

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)

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Instructions

Preheat oven to 400°F (200°C).
Place sweet potato cubes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15–20 minutes. Drain and mash with vegan butter, salt, pepper, and nutritional yeast (if using). Set aside.
While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Add lentils, vegetable broth, tomato paste, thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat and cook for 20–25 minutes, until lentils are tender and most liquid is absorbed.
Remove bay leaf. Stir in peas and season with salt and pepper to taste.
Transfer lentil mixture into a baking dish and spread evenly. Top with mashed sweet potatoes, spreading to fully cover the filling.
Bake for 20–25 minutes, until the top is lightly browned and filling is bubbling.
Let cool for a few minutes before serving.

Notes

Use gluten-free broth and check labels to keep the dish gluten-free.

Mix sweet and white potatoes for a different flavor profile.

Stir tahini or cashew cream into the mash for extra richness.

Add mushrooms, spinach, or kale for more veggies.

This dish is freezer-friendly and great for meal prep.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 7g
Sodium: 380mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 11g
Protein: 13g
Cholesterol: 0mg