I’ve reimagined the traditional shepherd’s pie into a nutritious vegetarian version that doesn’t compromise on flavor or satisfaction. This protein-rich lentil base topped with creamy sweet potatoes creates a perfectly balanced, wholesome meal.
Prep Time
- Preparation: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6-8 portions
Ingredients
For the Sweet Potato Topping
- 1kg (4 large) sweet potatoes, peeled and cubed
- 60ml (¼ cup) olive oil or plant-based butter
- 120ml (½ cup) plant-based milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Lentil Filling
- 400g (2 cups) cooked green or brown lentils
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced (120g)
- 120g (1 cup) frozen peas
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 240ml (1 cup) vegetable broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
Seasonings
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- Sea salt to taste
Optional Topping
- 100g (1 cup) grated sharp cheddar or vegan cheese
- Fresh parsley for garnish
Instructions
Preparing the Sweet Potato Topping
- Place peeled and cubed sweet potatoes in a large pot of cold water.
- Bring to a boil and cook for 15-20 minutes until very tender.
- Drain well and return to the pot.
- Add:
- Olive oil or plant-based butter
- Plant-based milk
- Garlic powder
- Salt and pepper
- Mash until smooth and creamy.
Making the Lentil Filling
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté onions until translucent (5-7 minutes).
- Add garlic and cook for 1 minute.
- Add diced carrots and celery, cook for 5 minutes.
- Stir in:
- Cooked lentils
- Tomato paste
- Vegetable broth
- Fresh herbs
- Seasonings
- Simmer for 10 minutes until slightly thickened.
- Add frozen peas and cook for 2 more minutes.
Assembly and Baking
- Transfer lentil mixture to a 9×13 inch baking dish.
- Spread mashed sweet potatoes evenly over the top.
- Create texture on top with a fork for crispy peaks.
- Optional: Sprinkle with grated cheese.
- Bake for 25-30 minutes until:
- Edges are bubbling
- Top is golden brown
- Cheese is melted (if using)
Nutrition Information
Per serving (1/8 of recipe):
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 48g
- Dietary Fiber: 12g
- Protein: 14g
Storage Instructions
- Refrigerate: Up to 4 days in an airtight container
- Freeze: Up to 3 months (without cheese topping)
- Reheat: In oven at 350°F (175°C) until heated through
Pro Tips
- Cook lentils with bay leaves for extra flavor
- Use an orange-fleshed sweet potato variety for best color
- Let sit for 10-15 minutes before serving to set
- Create peaks in sweet potato topping for crispy texture
- Don’t skip the soy sauce – it adds umami depth
Recipe Variations
- Add mushrooms for extra meatiness
- Include parsnips or turnips for variety
- Spice it up with curry powder
- Top with breadcrumbs for extra crunch
- Add red wine to the filling for depth
This vegetarian shepherd’s pie is a perfect example of how plant-based cooking can be both nutritious and deeply satisfying. The combination of protein-rich lentils and vitamin-packed sweet potatoes creates a complete meal that’s perfect for feeding a family or meal prepping for the week. The layers of flavors and textures make this dish a go-to comfort food that happens to be incredibly good for you too.
