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.