Vegan Lentil Sweet Potato Pie

The first time I made this vegan shepherds pie, my meat-loving brother took three servings before finally asking what kind of meat was in the filling. His genuine shock when I told him it was lentils and sweet potatoes was absolutely priceless. Now whenever I need to prove that plant-based eating can be just as comforting and satisfying as the classics, this is the recipe I turn to every single time.

I remember bringing this to a winter potluck last year, watching people go back for seconds and thirds, genuinely surprised that something so creamy and rich could be completely dairy-free. The way the sweet potato topping gets those gorgeous golden patches in the oven while the filling bubbles up around the edges makes the whole kitchen smell incredible.

Ingredients

• 1.5 kg sweet potatoes, peeled and cubed: Sweet potatoes add natural sweetness and creaminess that regular potatoes just cant match, plus they hold their structure beautifully when baked
• 3 tbsp olive oil or vegan butter: This fat is crucial for achieving that silky smooth mash that spreads like a dream over the filling
• 1/4 cup unsweetened plant-based milk: Add this gradually until you reach your perfect consistency, some like it thicker, others prefer it more creamy
• 2 tbsp olive oil: Use this for sautéing your aromatics, building that flavor foundation that makes the filling so deeply satisfying
• 1 large onion, diced: Yellow onions work beautifully here, becoming sweet and translucent as they cook down
• 2 carrots, diced: These add natural sweetness and texture that contrasts perfectly with the tender lentils
• 2 celery stalks, diced: Dont skip this classic mirepoix ingredient, it adds subtle depth and aromatic complexity
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it provides that aromatic backbone that makes the filling taste like it cooked for hours
• 1.5 cups brown or green lentils, rinsed: Brown lentils hold their shape better than red ones, giving you that satisfying texture in every bite
• 2 cups vegetable broth: Use a good quality broth here since it provides a significant portion of the overall flavor
• 1 can diced tomatoes, drained: Draining prevents the filling from becoming too watery while still adding acidity and depth
• 2 tbsp tomato paste: This concentrates umami bomb is what gives the filling its rich, meaty character
• 1 tsp dried thyme: Thyme adds that classic earthy flavor that makes this taste like traditional shepherds pie
• 1 tsp dried rosemary: Pine notes from rosemary complement the sweetness of the potatoes perfectly
• 1 tsp smoked paprika: This is the secret ingredient that adds subtle smokiness, making you forget there is no actual meat
• 1 cup frozen peas: These add pops of sweetness and color that make the filling feel complete and balanced

Instructions

Preheat and prep your sweet potatoes:

Get your oven heating to 200°C (400°F) while you peel and cube those sweet potatoes, dropping them into a large pot of salted water. This timing ensures your potatoes will be ready to mash exactly when the filling needs them.

Boil and mash the sweet potatoes:

Cook the sweet potatoes for 15-20 minutes until they surrender easily to a fork, then drain thoroughly and mash them with olive oil or vegan butter and plant-based milk until they are silky smooth. Season generously with salt and pepper, tasting as you go, because well-seasoned potatoes are the difference between good and incredible.

Build your aromatic foundation:

While those potatoes work, heat olive oil in a large skillet over medium heat and add your onion, carrots, and celery, letting them soften and become fragrant for 5-7 minutes. Toss in the garlic for just one minute more, taking care not to let it brown or become bitter.

Create the lentil filling:

Stir in the rinsed lentils, vegetable broth, diced tomatoes, tomato paste, thyme, rosemary, and smoked paprika, bringing everything to a gentle boil before reducing heat, covering, and letting it simmer for 20-25 minutes. The lentils should become tender and the mixture should thicken beautifully, adding a splash of water if it gets too thick too quickly.

Add the finishing touches:

Stir in those frozen peas and season everything well with salt and pepper, tasting and adjusting until the flavors sing together. Remove from heat and let it sit for a few minutes while you prepare your baking dish.

Assemble your masterpiece:

Transfer that fragrant lentil filling to a large baking dish, spreading it evenly. Spoon the mashed sweet potatoes over the top, using the back of your spoon to create swirls and peaks that will get gloriously crispy and golden in the oven.

Bake until golden:

Drizzle the top with a little olive oil for extra richness and color, then bake for 20 minutes until the sweet potato topping is spotted with gorgeous golden patches. Let it rest for 5 minutes before serving, this brief pause helps the layers set and makes serving much easier.

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This recipe became my go-to comfort food during a particularly difficult winter when I needed something that felt like a hug but still aligned with my values. There is something deeply satisfying about taking a classic dish and reimagining it in a way that feels both familiar and excitingly new.

Making It Your Own

I have discovered that adding a splash of balsamic vinegar to the lentil filling during the last few minutes of cooking creates this incredible depth that makes people wonder what your secret ingredient is. The acidity cuts through the richness and brightens the entire dish in the most subtle way.

Perfect Pairings

A crisp green salad with an acidic vinaigrette cuts through the richness beautifully, while steamed greens like broccoli or green beans add color and nutrition to your plate. I also love serving this with a slice of crusty bread to soak up any extra filling.

Storage And Meal Prep

This shepherds pie actually tastes even better the next day as the flavors have time to meld and develop. It freezes beautifully for up to three months, making it perfect for those weeks when you need something homemade but do not have the energy to cook from scratch.

• Individual portions reheat perfectly in the microwave for quick weekday lunches
• Cover tightly with foil if freezing, and thaw overnight in the refrigerator before baking
• Let the dish cool completely before covering to prevent condensation from making the topping soggy

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There is nothing quite like watching someone take that first bite, eyes closing in pure comfort, knowing that plant-based eating can be every bit as satisfying and soul-nourishing as the foods we grew up loving.

Recipe FAQs

→ What lentils work best for the filling?

Brown or green lentils are ideal as they hold shape well and create a hearty texture.

→ Can I substitute regular potatoes for sweet potatoes?

Yes, regular potatoes can be used for the topping, though the flavor will be less sweet and creamy.

→ How do I ensure the lentil mixture isn’t too dry?

Simmer with enough vegetable broth and add water if needed to maintain a moist consistency before baking.

→ What herbs enhance the flavor of this dish?

Thyme, rosemary, and smoked paprika add depth and a smoky, aromatic quality to the filling.

→ Is this suitable for gluten-free diets?

Yes, as long as the vegetable broth and tomato paste are certified gluten-free.

→ Can I prepare this in advance?

Yes, assemble ahead of time and refrigerate before baking to save time on serving day.