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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
Cook Time 45 minutes
Total Time 1 hour
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.