Vegan Lentil Shepherds Pie (Printable Version)

Hearty plant-based lentil and vegetable filling topped with creamy, spiced sweet potatoes.

# What You 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 and black pepper, to taste

→ Lentil Filling

06 - 2 tablespoons olive oil
07 - 1 large onion, finely chopped
08 - 3 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 red bell pepper, diced
12 - 1 cup brown or green lentils, rinsed
13 - 2 tablespoons tomato paste
14 - 14 ounces canned diced tomatoes
15 - 2 cups low-sodium vegetable broth
16 - 1 teaspoon dried thyme
17 - 1 teaspoon dried rosemary
18 - 1 teaspoon smoked paprika
19 - 2 tablespoons soy sauce or tamari
20 - 1 cup frozen peas
21 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit.
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. Cook onion for 4 minutes until translucent.
05 - Add garlic, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes until softened.
06 - Stir in lentils, tomato paste, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, and soy sauce. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender and mixture thickens, stirring occasionally.
07 - Stir in peas. Season with salt and pepper according to taste.
08 - Transfer lentil filling to a 9x13 inch baking dish. Spread sweet potato mash evenly on top.
09 - Use a fork to make decorative ridges on the sweet potato layer. Optionally, drizzle with a little olive oil.
10 - Bake for 20 to 25 minutes until topping is lightly golden and filling is bubbling.
11 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The sweet potato topping gets crispy on the edges and stays creamy underneath, which is exactly the texture contrast you crave.
  • Lentils soak up all the savory flavors and make the filling hearty enough that no one asks where the meat went.
  • Its the kind of dish that tastes even better the next day, so leftovers feel like a reward instead of a chore.
02 -
  • Drain the sweet potatoes thoroughly after boiling or your mash will be watery and wont hold its shape on top of the filling.
  • Let the lentil mixture simmer long enough to thicken properly, because a runny filling will make the whole dish soupy and disappointing.
  • Resting the pie for 10 minutes after baking is not optional, it allows the layers to firm up so each serving looks beautiful on the plate.
03 -
  • Use a fork to create deep ridges in the sweet potato topping before baking, because those peaks turn golden and crispy while the valleys stay soft.
  • Taste the lentil filling before assembling and adjust the seasoning generously, since the sweet potato mash is mild and wont add much salt.
  • If youre making this ahead, assemble it completely and refrigerate unbaked, then add an extra 10 minutes to the baking time when cooking from cold.

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