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Lentil Shepherd's Pie with a Sweet Potato Topping

Easy Lentil Shepherd's Pie with Sweet Potato Topping You’ll Love

A comforting and nourishing Lentil Shepherd's Pie with a Sweet Potato Topping that balances rustic goodness with natural sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentil Filling
  • 1 cup Brown or green lentils Choose for hearty texture
  • 1 medium Onion Finely chopped
  • 2 medium Carrots Diced small
  • 2 stalks Celery Minced
  • 2 cloves Garlic Minced
  • 2 tbsp Tomato paste
  • 3 cups Vegetable broth
  • 1 tsp Fresh thyme Or 1/2 tsp dried
  • 2 tbsp Soy sauce or tamari
For the Sweet Potato Topping
  • 4 medium Sweet potatoes Peeled and cubed
  • 1/2 cup Plant-based milk or cream
  • 2 tbsp Olive oil or vegan butter
  • 1 tsp Salt
  • 1/2 tsp Pepper
Optional Garnishes
  • Chopped fresh parsley or chives For garnish
  • Smoked paprika For garnish

Equipment

  • Oven
  • Cooking pot
  • Baking dish
  • Potato Masher

Method
 

How to Make Lentil Shepherd's Pie
  1. Preheat oven to 400°F.
  2. Heat olive oil and sauté onion, carrots, and celery until soft and fragrant, about 5 minutes.
  3. Add minced garlic and tomato paste, cooking for 1–2 minutes until deeply aromatic.
  4. Pour in lentils, broth, thyme, and soy sauce; simmer until lentils are tender and liquid mostly absorbed, 20–25 minutes.
  5. Taste and season with salt and pepper, then spread the filling evenly in a baking dish.
  6. Boil sweet potato cubes in water until fork-tender, about 15 minutes.
  7. Drain and mash with plant-based milk and olive oil until smooth; season with salt and pepper.
  8. Dollop mash over the filling, smooth out, then bake for 10–15 minutes until edges bubble and topping is lightly golden.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 15gSugar: 6gVitamin A: 25000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Chop vegetables and cook lentils in advance to save time. You can also freeze the assembled pie for up to 3 months before baking.

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