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Lentil Shepherd's Pie with Sweet Potato Topping

A hearty and healthy vegan shepherd's pie featuring a flavorful lentil base and a creamy sweet potato topping. Perfect for a comforting and nutritious meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Servings 6 servings
Calories 350 kcal

Equipment

  • 1 Large pot For the lentil filling
  • 1 Baking Dish 9x13 inch

Ingredients
  

Lentil Filling

  • 1 tablespoon olive oil extra virgin
  • 1 onion yellow or white
  • 2 carrots medium size
  • 2 celery stalks medium size
  • 2 cloves garlic fresh
  • 1 cup brown or green lentils
  • 4 cups vegetable broth low sodium
  • 1 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • Salt and pepper to taste

Sweet Potato Topping

  • 3 sweet potatoes
  • 0.25 cup plant-based milk unsweetened almond or soy
  • 2 tablespoons vegan butter
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 cloves garlic
  • Add the lentils, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender and the liquid has been absorbed.
    1 cup brown or green lentils, 4 cups vegetable broth, 1 teaspoon dried thyme, 0.5 teaspoon smoked paprika, Salt and pepper
  • While the lentils are cooking, steam or boil the sweet potatoes until tender, about 15-20 minutes. Drain the sweet potatoes and place them in a large bowl.
  • Add the plant-based milk and vegan butter to the sweet potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
    3 sweet potatoes, 0.25 cup plant-based milk, 2 tablespoons vegan butter
  • Preheat your oven to 375°F (190°C).
  • Pour the lentil filling into a 9x13 inch baking dish. Spread the sweet potato topping evenly over the lentil filling.
  • Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  • Let cool for a few minutes before serving. Enjoy!

Notes

For a richer flavor, add a splash of red wine to the lentil filling while cooking.