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Lentil and Sweet Potato Shepherd's Pie

A hearty, meat-free twist on the classic shepherd's pie. Combining protein-rich lentils with creamy sweet potatoes, this comforting dish is both nutritious and flavorful.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8

Ingredients
  

  • 2 cups green or brown lentils rinsed
  • 1 large onion diced
  • 3 carrots diced
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 3 large sweet potatoes peeled and cubed
  • 1/4 cup milk plant-based works great too
  • 2 tablespoons butter or olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions
 

  • Cook the lentils in a large pot of water until tender but not mushy, about 20-25 minutes. Drain and set aside.
  • Meanwhile, boil the sweet potatoes until fork-tender, about 15 minutes.
  • Preheat your oven to 375°F (190°C).
  • In a large skillet, sauté onions, carrots, and celery until softened, about 5-7 minutes.
  • Add garlic and tomato paste, cooking for another minute until fragrant.
  • Stir in the cooked lentils, vegetable broth, thyme, and rosemary. Simmer for 10 minutes until the mixture thickens.
  • While the filling simmers, mash the sweet potatoes with milk, butter, garlic powder, salt, and pepper until smooth.
  • Transfer the lentil mixture to a 9x13 baking dish, spreading it evenly.
  • Top with the mashed sweet potatoes, creating peaks with a fork for crispy edges.
  • Bake for 25-30 minutes until the top is lightly golden and the edges are bubbling.