Vegan Lentil and Sweet Potato Shepherd’s Pie
Who needs meat when lentils and sweet potatoes can do all the heavy lifting? This shepherd’s pie delivers comfort without the cholesterol. Lentils bring the protein, sweet potatoes add a rich, creamy topping, and veggies pack in the flavor. It’s hearty, satisfying, and doesn’t require a detective to figure out what’s in it. The best part? You won’t miss the traditional version one bit. Make it once, and you’ll wonder why you ever bothered with ground beef. Bonus: It reheats like a dream, so leftovers actually get better.
Vegan Lentil and Sweet Potato Shepherd’s Pie
A hearty, plant-based take on the classic shepherd’s pie, featuring lentils, vegetables, and a creamy sweet potato topping.
Ingredients
For the Lentil Filling
- 1 cup dry lentils rinsed
- 3 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 1 cup mushrooms sliced
- ½ cup frozen peas
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
For the Sweet Potato Topping
- 3 medium sweet potatoes peeled and chopped
- ¼ cup unsweetened almond milk
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp garlic powder
Instructions
Step 1: Cook the Lentils
- Bring vegetable broth to a boil in a large pot.
- Add lentils, reduce heat, and simmer for 20 minutes until tender.
Step 2: Sauté the Vegetables
- Heat olive oil in a skillet over medium heat.
- Sauté onions, garlic, and carrots for 5 minutes.
- Add mushrooms, peas, tomato paste, thyme, paprika, salt, and pepper.
- Stir in cooked lentils and simmer for 5 minutes.
Step 3: Prepare the Sweet Potato Mash
- Boil sweet potatoes in a pot of water until soft, about 15 minutes.
- Drain and mash with almond milk, olive oil, salt, and garlic powder.
Step 4: Assemble and Bake
- Spread lentil filling evenly in a baking dish.
- Top with mashed sweet potatoes, smoothing with a spatula.
- Bake at 375°F for 20 minutes until slightly golden.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Folate: 30%
- Iron: 20%
- Potassium: 15%
- Magnesium: 12%
Additional Notes & Tips
- Want it cheesier? Sprinkle nutritional yeast on top.
- Make it spicy? Add red pepper flakes.
- No sweet potatoes? Use regular potatoes instead.
- Storage: Keep leftovers in the fridge for up to 4 days.
