Sweet Potato & Lentil Shepherd’s Pie

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This Sweet Potato & Lentil Shepherd’s Pie is the ultimate comfort dish—rich, cozy, and nourishing all at once. Made with creamy mashed sweet potatoes and a hearty lentil filling, it brings together warm flavors and wholesome ingredients in every bite. Whether you’re preparing a weeknight dinner or a satisfying weekend meal, this plant-powered twist on a classic shepherd’s pie is a delicious way to feed your family something both comforting and nutritious.

Ingredients

For the Sweet Potato Topping

• 2 large sweet potatoes, peeled and chopped
• Salt and pepper, to taste

For the Lentil Filling

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste

Instructions

1. Preheat

Preheat your oven to 400°F (200°C) to ensure an evenly heated baking environment.

2. Cook the Sweet Potatoes

Boil the chopped sweet potatoes for 15 minutes or until tender. Drain, season with salt and pepper, and mash until smooth.

3. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.

4. Add Garlic & Herbs

Stir in garlic, thyme, and rosemary. Cook for 1 minute to release the aromatics.

5. Cook the Lentils

Add the rinsed lentils and vegetable broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender and most liquid is absorbed.

6. Assemble

Spread the lentil filling into a baking dish. Smooth the mashed sweet potatoes over the top.

7. Bake

Bake for 25–30 minutes or until the topping is lightly golden and the filling is bubbling.

Pro Tips

• Add a splash of plant-based milk to make the sweet potatoes extra creamy.
• Let the pie rest for 10 minutes before serving for cleaner slices.
• Use fresh herbs whenever possible for deeper flavor.
• If the lentil mixture looks dry, add a small splash of broth.

Why This Recipe Works

• A wholesome plant-based alternative to traditional shepherd’s pie
• Filling, nutritious, and perfect for cozy nights
• Simple ingredients with big flavor payoff
• Great for meal prep and reheats beautifully

Substitutions & Variations

• Spicy Version: Add chili flakes or diced jalapeños to the lentil mixture.
• Cheesy Top: Use your favorite vegan cheese before baking.
• Extra Veggies: Add peas, corn, or chopped mushrooms to the filling.
• Protein Boost: Mix in chickpeas or cooked quinoa.
• Herb Swap: Try oregano, basil, or Italian seasoning.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Assemble the pie up to 24 hours in advance. Refrigerate covered until baking.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

Freezing

Cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Bake at 350°F (180°C) for 15–20 minutes or microwave individual portions until heated through.

Serving Ideas

• Pair with a fresh garden salad
• Add warm crusty bread for dipping
• Serve with roasted vegetables
• Top with chopped parsley for color

Nutrition (Per Serving Estimate)

• Calories: 350
• Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 55g
• Fiber: 15g
• Protein: 15g
• Sugar: 5g
• Sodium: 300mg

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! Assemble the dish, refrigerate, and bake when ready.

Can I replace lentils?

Quinoa or chickpeas make excellent substitutions.

Is this recipe gluten-free?

Yes, just ensure your vegetable broth is certified gluten-free.

How long do leftovers last?

Up to three days in the fridge.

Can I freeze it?

Absolutely—freeze for up to three months.

This Sweet Potato & Lentil Shepherd’s Pie brings comfort, flavor, and nourishment together in one beautiful dish. With wholesome ingredients and a cozy texture, it’s the perfect recipe for family dinners, meal prep, or anytime you crave something warm and satisfying. Enjoy each delicious, feel-good bite!

Sweet Potato & Lentil Shepherd’s Pie

A hearty Sweet Potato & Lentil Shepherd’s Pie packed with rich flavors, wholesome ingredients, and comforting textures for a satisfying meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

For the Sweet Potato Topping

• 2 large sweet potatoes, peeled and chopped
• Salt and pepper, to taste

For the Lentil Filling

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste

Instructions

 

• Preheat

  Preheat your oven to 400°F (200°C) to ensure an evenly heated baking environment.
• Cook the Sweet Potatoes

  Boil the chopped sweet potatoes for 15 minutes or until tender. Drain, season with salt and pepper, and mash until smooth.
• Sauté the Vegetables

  Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
• Add Garlic & Herbs

  Stir in garlic, thyme, and rosemary. Cook for 1 minute to release the aromatics.
• Cook the Lentils

  Add the rinsed lentils and vegetable broth. Bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender and most liquid is absorbed.
• Assemble

  Spread the lentil filling into a baking dish. Smooth the mashed sweet potatoes over the top.
• Bake

  Bake for 25–30 minutes or until the topping is lightly golden and the filling is bubbling.

Notes

• Add chili flakes for heat.
• Vegan cheese adds richness.
• Perfect for batch cooking and freezer-friendly.

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