Vegan Lentil Shepherds Pie

I came home one evening craving something warm and grounding, only to realize my pantry was full of sweet potatoes and dried lentils. Instead of ordering takeout, I decided to turn what I had into something comforting, and that night this pie was born. The smell of rosemary and smoked paprika drifting through the kitchen convinced me I was onto something special.

The first time I made this for friends, I worried it wouldnt feel substantial enough without meat. But watching them go back for seconds and scrape the corners of the dish clean told me everything I needed to know. One friend even texted me the next day asking for the recipe, which rarely happens.

Ingredients

• Sweet potatoes: I always pick firm ones with smooth skin, and peeling them while theyre still a bit warm makes mashing so much easier and fluffier.
• Olive oil or vegan butter: Either works beautifully, though I lean toward vegan butter when I want that richer, creamier mouthfeel.
• Plant-based milk: Oat milk gives the mash a subtle sweetness, but almond or soy work just as well depending on what you have open.
• Ground nutmeg: Just a pinch warms up the sweet potatoes without overpowering them, and freshly grated is worth it if you have a grater handy.
• Brown or green lentils: These hold their shape during simmering and give the filling a hearty, meaty texture that red lentils just cant match.
• Onion and garlic: The foundation of flavor here, and I never skip letting the onion cook until its soft and translucent before adding anything else.
• Carrots, celery, and red bell pepper: This trio adds natural sweetness and a bit of crunch that balances the earthiness of the lentils.
• Tomato paste: I learned to cook it for a minute before adding liquids, it deepens the flavor and gets rid of any metallic taste.
• Diced tomatoes: I use canned for convenience, and the juices help create a rich base for the filling.
• Vegetable broth: Low-sodium is key so you can control the salt level, especially once you add soy sauce.
• Thyme, rosemary, and smoked paprika: These three make the filling smell like something that simmered all day, even though it hasnt.
• Soy sauce or tamari: This adds a savory depth that surprised me the first time I tried it, almost like umami magic.
• Frozen peas: I stir these in at the end so they stay bright green and just tender, not mushy.

Instructions

Preheat and prep:

Get your oven to 200°C (400°F) so its ready when you need it. This also gives your kitchen that warm, welcoming feeling before you even start cooking.

Boil the sweet potatoes:

Drop the cubed sweet potatoes into salted boiling water and let them cook for 15 to 20 minutes until a fork slides through easily. Drain them well so your mash doesnt turn watery.

Mash until smooth:

While theyre still hot, mash the sweet potatoes with olive oil, plant-based milk, nutmeg, salt, and pepper until you get a creamy, lump-free texture. Set this aside and try not to eat it straight from the bowl.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the onion and cook for about 4 minutes until it turns soft and translucent. The kitchen will start to smell amazing right about now.

Add the vegetables:

Toss in the garlic, carrots, celery, and bell pepper, and sauté for 5 to 7 minutes until everything softens. Stir occasionally so nothing sticks or burns.

Build the filling:

Stir in the lentils, tomato paste, diced tomatoes, vegetable broth, thyme, rosemary, smoked paprika, and soy sauce. Bring it all to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring now and then until the lentils are tender and the mixture thickens.

Finish with peas:

Stir in the frozen peas and season the filling with salt and pepper to taste. The peas will warm through in just a minute or two.

Assemble the pie:

Spoon the lentil filling into a 9x13 inch baking dish and spread it evenly. Then layer the sweet potato mash on top, smoothing it out with a spatula.

Create texture:

Use a fork to make ridges across the sweet potato topping, which helps it crisp up and look beautiful. A light drizzle of olive oil on top adds extra golden color.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes until the top turns slightly golden and you see the filling bubbling around the edges. Let it rest for 10 minutes before serving so it sets and doesnt fall apart when you scoop it.

Save

One winter night, I served this to my family alongside a simple green salad, and my dad, who usually eyes vegan dishes with suspicion, went quiet and just kept eating. Later he admitted it reminded him of the shepherds pie his own mother used to make, which might be the highest compliment Ive ever received.

Variations You Might Love

If you want a deeper, earthier flavor, add a couple handfuls of chopped mushrooms when you sauté the vegetables. I sometimes throw in a pinch of chili flakes if Im in the mood for a little heat, and it never disappoints.

Serving Suggestions

This pie is filling on its own, but I love pairing it with a crisp green salad dressed simply with lemon and olive oil. Steamed greens like kale or broccoli also work if you want something warm on the side.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to 3 days, and they actually taste even better the next day once the flavors have melded. I reheat individual portions in the microwave or warm the whole dish in a low oven until heated through.

• You can freeze this pie before baking, just thaw it overnight in the fridge and bake as directed.
• If reheating from frozen, add an extra 10 to 15 minutes to the baking time and cover with foil if the top browns too quickly.
• Always let it come to room temperature for about 20 minutes before reheating for more even warming.

Save

This pie has become one of those recipes I turn to when I want to feel grounded and nourished without spending hours in the kitchen. I hope it brings the same warmth to your table that it has to mine.

Recipe FAQs

→ How do I achieve a creamy sweet potato mash?

Boil sweet potatoes until tender, then mash with olive oil or vegan butter and plant-based milk until smooth. Adding a touch of nutmeg enhances the flavor.

→ Can I substitute the lentils with other legumes?

Brown or green lentils work best for texture and cooking time, but small red lentils or split peas can be used with adjusted cooking durations.

→ What herbs complement the lentil filling?

Thyme, rosemary, and smoked paprika bring depth and smokiness to the lentil and vegetable mix, balancing the earthy flavors.

→ How can I add extra umami to this dish?

Incorporate chopped mushrooms with the vegetables or add a splash of soy sauce or tamari to enhance savory notes.

→ What side dishes pair well with this hearty main?

A crisp green salad or steamed greens provide freshness and contrast, balancing the rich lentils and sweet potato topping.