Comforting Lentil and Sweet Potato Shepherd’s Pie

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

1. Place peeled and cubed sweet potatoes in a large pot of cold water.
2. Bring to a boil and cook for 15-20 minutes until very tender.
3. Drain well and return to the pot.
4. Add:

• Olive oil or plant-based butter
• Plant-based milk
• Garlic powder
• Salt and pepper

1. Mash until smooth and creamy.

Making the Lentil Filling

1. Preheat oven to 375°F (190°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium heat.
3. Sauté onions until translucent (5-7 minutes).
4. Add garlic and cook for 1 minute.
5. Add diced carrots and celery, cook for 5 minutes.
6. Stir in:

• Cooked lentils
• Tomato paste
• Vegetable broth
• Fresh herbs
• Seasonings

1. Simmer for 10 minutes until slightly thickened.
2. Add frozen peas and cook for 2 more minutes.

Assembly and Baking

1. Transfer lentil mixture to a 9×13 inch baking dish.
2. Spread mashed sweet potatoes evenly over the top.
3. Create texture on top with a fork for crispy peaks.
4. Optional: Sprinkle with grated cheese.
5. 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

1. Cook lentils with bay leaves for extra flavor
2. Use an orange-fleshed sweet potato variety for best color
3. Let sit for 10-15 minutes before serving to set
4. Create peaks in sweet potato topping for crispy texture
5. 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.