Sweet Potato Lentil Shepherd’s Pie

Sweet Potato Lentil Shepherd’s Pie


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Enjoy a comforting Shepard’s pie this fall season with a smooth and creamy sweet potato mixture. This is a layered pie and you guessed eat, vegan friendly!

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Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

6 servings


  • 3½ lbs. sweet potatoes
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¾ cup milk
  • 3 tablespoons olive oil
  • For the lentil layer:
  • 2¼ cups brown lentils
  • 1-tablespoon olive oil
  • 1 large white onion, diced
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 2 medium sized carrots, peeled and diced
  • 2 medium sized stalks of celery, diced
  • 10 ounces button mushrooms, sliced
  • 1½ tablespoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • ¼ teaspoon rubbed sage
  • 1-tablespoon balsamic vinegar
  • ½ cup low-sodium chicken broth broth
  • Salt and pepper, to taste

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Bring a large pot of water to boil.
Meanwhile, peel and cut the sweet potatoes into large cubes the size of large dice. Then, add the sweet potatoes to the boiling water and boil for 15-20 minutes.
When potatoes are soft and finished cooking, drain them and add them to a large mixing bowl. Mash well with a potato masher and add in the salt, milk, garlic powder, and oil. Set the mashed mixture aside
Preheat the oven to 350F and lightly oil a casserole dish and set aside.
Add about 6 cups of water to a large saucepan and add the lentils in. Bring the lentils and water to a boil and reduce it to a simmer, then cover. Simmer for 20-25 minutes.
In a very large skillet, heat the olive oil over medium high heat. Add the onions and shallots, along with a pinch of salt. Let them cook for 5 minutes then add the garlic and cook for another minute. Next, throw in the carrots and celery and cook for 2-3 minutes. Be sure to stir often. Then add the mushrooms, thyme, sage, vinegar, rosemary and a pinch of salt and cook for 7-8 minutes.
Add the cooked lentils and broth to the pot and mix everything together. Check the lentil mixture for seasoning, and add salt and pepper as needed.
Remove the lentils and mushrooms from heat, and then pour it into your prepared casserole dish. Top it with the sweet potatoes, and then gently use a spatula to spread them out over the lentil mixture
Bake the complete shepherd's pie for 40-45 minutes, let cool and then serve.

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