Vegan Lentil Shepherds Pie

Last winter, I opened my fridge to find sweet potatoes going soft and a bag of lentils I kept meaning to use. I threw together what became this shepherd's pie, and my non-vegan neighbor asked for seconds. Now it's my go-to when I need something filling that actually tastes like comfort, not compromise.

I made this for a potluck once, and someone scraped the dish so thoroughly I barely recognized it when I took it home. A friend later admitted she'd never tried lentils before that night. She texted me the next day asking for the recipe, and now she makes it for her kids every other week.

Ingredients

• Sweet potatoes: Choose ones that feel heavy for their size, they mash smoother and the natural sweetness balances the savory filling without needing extra sugar.
• Brown or green lentils: These hold their shape during simmering, unlike red lentils which turn mushy, and they give the filling that hearty, meaty texture.
• Tomato paste: I learned to cook it for a minute with the vegetables first, it deepens the flavor and stops the filling from tasting flat.
• Smoked paprika: This is what makes people ask what the secret ingredient is, it adds a subtle smokiness that mimics traditional shepherd's pie.
• Soy sauce or tamari: A splash of this brings umami depth, and if you need gluten-free, tamari works exactly the same way.
• Frozen peas: Stir them in at the end so they stay bright green and sweet, not gray and sad.
• Plant-based milk: Any kind works, but oat milk makes the mash especially creamy without thinning it out.
• Ground nutmeg: Just a pinch warms up the sweet potato topping and makes the whole dish smell like a proper home-cooked meal.

Instructions

Prep the oven and potatoes:

Set your oven to 200°C (400°F) so it's ready when you need it. Boil the sweet potatoes in salted water for 15 to 20 minutes until a fork slides through easily, then drain them well so the mash doesn't get watery.

Mash the topping:

Mash the sweet potatoes with olive oil, plant-based milk, nutmeg, salt, and pepper until smooth and fluffy. I like to taste it now and adjust the seasoning before it goes on top.

Cook the base vegetables:

Heat olive oil in a large skillet over medium heat, add the onion, and cook for about 4 minutes until it turns translucent and smells sweet. Toss in the garlic, carrots, celery, and bell pepper, and sauté for 5 to 7 minutes until everything softens and the kitchen smells amazing.

Build the lentil filling:

Stir in the lentils, tomato paste, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, and soy sauce. Bring it to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture thickens up.

Finish the filling:

Stir in the frozen peas and taste the mixture, adding salt and pepper as needed. The filling should be rich and savory, not watery or bland.

Assemble the dish:

Spoon the lentil filling into a 23x33 cm baking dish and spread it evenly. Top with the sweet potato mash, smoothing it out with a spatula, then drag a fork across the surface to create ridges that will crisp up in the oven.

Bake until golden:

Drizzle a little olive oil over the top if you want extra crispiness, then bake for 20 to 25 minutes until the edges turn golden and the filling bubbles up around the sides.

Rest before serving:

Let the shepherd's pie sit for 10 minutes after you pull it from the oven. This helps it set so you get clean slices instead of a sloppy scoop.

Save

One night, I served this to a friend who swore she hated lentils and sweet potatoes. She ate two helpings without saying a word, then looked up and asked if I'd made it with real butter. When I told her it was completely vegan, she just laughed and said she didn't care, she wanted the leftovers.

Making It Your Own

I sometimes chop up mushrooms and toss them in with the onions for a deeper, earthier flavor. If you like heat, a pinch of chili flakes stirred into the lentils gives it a nice kick without overwhelming the other spices. You can also swap the sweet potatoes for regular ones if that's what you have, though you'll lose that subtle sweetness.

Storing and Reheating

This keeps in the fridge for up to three days in an airtight container, and it actually tastes better the next day once the flavors have settled. Reheat individual portions in the microwave or warm the whole dish covered in a 180°C (350°F) oven for about 20 minutes. I've never tried freezing it, but I imagine it would work fine if you let it cool completely first.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon and olive oil, or steamed greens like kale or broccoli on the side. It's hearty enough to stand alone, but something fresh and bright balances out the richness.

• A crisp arugula salad with a sharp vinaigrette cuts through the creaminess perfectly.
• Steamed green beans or broccolini add color and a bit of crunch to the plate.
• Crusty bread for mopping up any leftover filling is never a bad idea.

Save

This shepherd's pie has become my answer to cold evenings and hungry guests who think vegan food is boring. It's proof that comfort food doesn't need meat or dairy to feel like a warm hug on a plate.

Recipe Questions & Answers

→ What type of lentils work best in this dish?

Brown or green lentils are ideal as they hold their shape well and absorb the rich flavors of the herbs and tomatoes during cooking.

→ Can I add extra vegetables to the filling?

Yes, adding diced mushrooms or chili flakes enhances umami and adds a subtle spicy kick to the filling.

→ How do I make the sweet potato mash creamy?

Mash cooked sweet potatoes with olive oil or vegan butter, a splash of plant-based milk, and ground nutmeg for a smooth, creamy texture.

→ What are good side options for this meal?

A crisp green salad or steamed leafy greens pair nicely, balancing the richness of the dish.

→ How should leftovers be stored?

Keep leftovers refrigerated in an airtight container for up to three days for best freshness.