Save A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
I first tried making a lentil shepherds pie on a rainy weekend and was amazed by how satisfying and comforting it turned out. The colors and heartiness of the lentil filling and the creamy mash make it a favorite at home.
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 freshly ground 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 canned): 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 salted water until tender, 15-20 minutes. Drain and return to pot.
- Mash sweet potatoes:
- Add olive oil or vegan butter and non-dairy milk. Mash until smooth and creamy. Season with salt and pepper. Set aside.
- Sauté vegetables:
- Heat olive oil in a 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.
- Prepare filling:
- Stir in lentils, tomato paste, thyme, rosemary, smoked paprika, soy sauce, and vegetable broth. Simmer for 5-7 minutes until thickened.
- Add peas:
- Add frozen peas, stir, and cook 2 minutes. Season with salt and pepper.
- Assemble pie:
- Spread lentil mixture in a baking dish (about 9x13 inch). Top with sweet potato mash. Spread gently to cover.
- Finish topping:
- Use a fork to create ridges and drizzle with olive oil.
- Bake:
- Bake 15-20 minutes until top is golden and filling is bubbling.
- Rest:
- Let rest a few minutes before serving.
Save Serving this shepherds pie is always a hit with my family on chilly evenings. Everyone loves how the flavors meld and the vibrant mash on top never fails to make the kids smile.
Required Tools
Large pot, colander, potato masher, large skillet, baking dish, mixing spoon, knife and cutting board are needed for this recipe.
Allergen Information
Contains soy (from soy sauce); use tamari for gluten-free. Check non-dairy milk and butter for allergens; always check labels.
Nutritional Information
Per serving: 390 calories, 8 g total fat, 68 g carbohydrates, 12 g protein.
Save Enjoy this hearty veggie shepherds pie fresh out of the oven with a green salad or steamed greens.
Kitchen Guide
- → Can I substitute sweet potatoes with regular potatoes?
Yes, regular potatoes can be used instead of sweet potatoes for the mash, offering a milder flavor and similar creamy texture.
- → What type of lentils work best for this dish?
Brown or green lentils are ideal as they hold their shape well during cooking and add hearty texture.
- → How do I make the mash extra creamy?
Adding olive oil or vegan butter along with a splash of non-dairy milk creates a smooth, creamy mash.
- → Can this dish be prepared gluten-free?
Yes, by using tamari instead of soy sauce and ensuring vegetable broth is gluten-free, the dish suits gluten-free diets.
- → What can I serve alongside this dish?
A fresh green salad or steamed seasonal greens complement the hearty layers nicely for a balanced meal.