Save to Pinterest A comforting, plant-based twist on the classic shepherds pie, featuring hearty lentils and a creamy sweet potato mash topping.
The first time I made this veggie shepherds pie, my family was pleasantly surprised by how deeply flavorful and comforting it was. Even those who usually ask for meat happily devoured every bite and requested seconds!
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 1 can, drained and rinsed): 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
- Prepare oven:
- Preheat oven to 200°C (400°F).
- Cook sweet potatoes:
- Boil sweet potatoes in a large pot of salted water until tender, 15-20 minutes. Drain and return to pot.
- Mash potatoes:
- Add olive oil (or vegan butter) and non-dairy milk. Mash until smooth and creamy. Season with salt and pepper. Set aside.
- Prepare filling:
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until soft. Add garlic and cook for 1 minute.
- Simmer lentil mixture:
- Stir in lentils, tomato paste, thyme, rosemary, paprika, soy sauce, and broth. Simmer 5-7 minutes, stirring, until thickened. Add peas, stir, and cook 2 more minutes. Season as needed.
- Layer and bake:
- Spread lentil mixture in baking dish (about 9x13 inch). Top with sweet potato mash, spreading gently to cover. Use a fork to create ridges if desired. Drizzle a little olive oil for extra crispness.
- Bake:
- Bake 15-20 minutes until golden and bubbly. Allow to rest a few minutes before serving.
Save to Pinterest This dish quickly became a weeknight staple after my kids declared the sweet potato topping their favorite part. It's now our cozy go-to for chilly evenings together around the dinner table.
Required Tools
Large pot, colander, potato masher, skillet, baking dish, mixing spoon, knife and cutting board are all you need for prepping and assembling this comforting meal.
Allergen Information
This recipe contains soy. Always check labels on non-dairy milk, butter, and broth for allergens. Use tamari instead of soy sauce to keep things gluten-free.
Nutritional Information
Per serving: 390 calories, 8 g fat, 68 g carbohydrates, 12 g protein. A nourishing plant-based dinner.
Save to Pinterest Serve with steamed greens or a fresh salad for a complete and colorful plate. Leftovers reheat beautifully the next day.
Recipe FAQs
- → Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can be substituted to create a milder, classic mash topping with similar texture.
- → How can I make the lentil filling more flavorful?
Incorporate aromatic herbs like thyme and rosemary, tomato paste, smoked paprika, and soy sauce to deepen the savory notes.
- → What alternatives to soy sauce can I use for gluten-free options?
Tamari is a great gluten-free substitute that maintains the umami flavor in the filling.
- → How do I achieve a creamy sweet potato mash?
Mash cooked sweet potatoes with olive oil or vegan butter and a splash of unsweetened non-dairy milk for smoothness.
- → Can I prepare this dish ahead of time?
Yes, prepare the filling and mash separately, assemble before baking, then bake just before serving for best results.