Vegan Lentil Shepherds Pie (Printable)
Savory lentils blended with herbs and topped with smooth sweet potato mash for a satisfying plant-based meal.
# What You'll Need:
→ Sweet Potato Mash
01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 3 tablespoons olive oil or vegan butter
03 - 1/4 cup plant-based milk (soy, almond, or oat)
04 - 1/2 teaspoon ground nutmeg
05 - Salt, to taste
06 - Black pepper, to taste
→ Lentil Filling
07 - 2 tablespoons olive oil
08 - 1 large onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 medium carrots, diced
11 - 2 celery stalks, diced
12 - 1 red bell pepper, diced
13 - 1 cup brown or green lentils, rinsed
14 - 2 tablespoons tomato paste
15 - 14 ounces canned diced tomatoes
16 - 2 cups low-sodium vegetable broth
17 - 1 teaspoon dried thyme
18 - 1 teaspoon dried rosemary
19 - 1 teaspoon smoked paprika
20 - 2 tablespoons soy sauce or tamari (for gluten-free)
21 - 1 cup frozen peas
22 - Salt, to taste
23 - Black pepper, to taste
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Bring a large pot of salted water to a boil. Add sweet potatoes and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash sweet potatoes with olive oil or vegan butter, plant-based milk, ground nutmeg, salt, and black pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 4 minutes until translucent.
05 - Add minced garlic, diced carrots, celery, and red bell pepper to the skillet. Sauté for 5 to 7 minutes until vegetables soften.
06 - Stir in rinsed lentils, tomato paste, diced tomatoes, vegetable broth, dried thyme, rosemary, smoked paprika, and soy sauce. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and the mixture thickens.
07 - Fold in frozen peas and season the lentil mixture with salt and black pepper to taste.
08 - Spoon lentil filling into a 9x13 inch baking dish. Spread sweet potato mash evenly over the top.
09 - Create decorative ridges on the sweet potato topping using a fork. Optionally drizzle with a little olive oil.
10 - Bake for 20 to 25 minutes until the topping is slightly golden and the filling bubbles.
11 - Allow to rest for 10 minutes before serving to enhance flavors and texture.
# Expert Advice:
01 -
- The sweet potato topping gets crispy edges that contrast perfectly with the soft, savory lentil filling underneath.
- It reheats beautifully, so you can make it Sunday and eat well all week without touching another pot.
- Even dedicated meat eaters won't miss the lamb because the lentils soak up all that herby, smoky richness.
02 -
- Drain the sweet potatoes thoroughly after boiling, or the mash will be too thin and slide right off the filling when you try to serve it.
- Let the lentil filling simmer until it thickens noticeably, a watery filling will make the whole dish soggy and disappointing.
- Don't skip the 10 minute rest after baking, cutting into it too soon turns it into a messy pile instead of neat, layered servings.
03 -
- Taste the sweet potato mash before you assemble the dish, it's your last chance to adjust the seasoning and make sure it's flavorful on its own.
- Use a fork to create ridges on the mash topping, those peaks catch the heat and turn golden and crispy, which is half the fun of eating this.
- If the lentil filling looks too dry while simmering, add a splash more broth, but if it's too wet, just let it cook uncovered a bit longer until it thickens up.