This hearty, Vegan Lentil & Sweet Potato Shepherd’s Pie is filled with protein rich lentils and flavorful vegetables, topped with fluffy maple sweet potatoes, and is then baked to perfection. Enjoy this satisfying recipe anytime of the year for a hot, delicious, and comforting meal that everyone will love.
A healthy shepherd’s pie recipe
This plant-based recipe uses lentils and mushrooms, as the base, instead of ground meat. The lentils are cooked off in a pan with onions, mushrooms, celery, and carrots, and then prepared with balsamic vinaigrette. The sweet potatoes are lightly sweetened with maple syrup and then it is baked.
Why you’ll love this shepherd’s pie
- This shepherd’s recipe can be made two ways. Either in individual ramekins or in a baking dish
- It is loaded with protein and fiber, so it will keep you feeling satisfied after dinner.
- It is totally customizable. Use fresh, frozen, or canned vegetables.
- This recipe is a fantastic meal prep option. Plus, it can be frozen and taken out for dinner whenever you please!
How to make Vegan Lentil & Sweet Potato Sheperd’s Pie
To begin, heat a large pot over medium heat. Once hot, add a splash of water, onions, garlic, carrots, mushrooms, and celery, for about 4-5 minutes. Then stir in tomato paste, flour, and balsamic vinegar. Add the lentils, broth, thyme, and garlic powder. Stir and bring to a low boil. Then reduce heat to simmer, for 20 minutes. In the last 10 minutes of cooking the lentils, add the frozen peas, stir, and cover to meld the flavors together.
While the lentils are cooking, prepare the sweet potatoes. Boil sweet potatoes for 15-20 minutes. Once cooked, drain and transfer to a large mixing bowl. Use a potato masher or the back of a fork, to mash until you reach your desired texture. Then, mix in maple syrup.
Once the lentil filling is done cooking, transfer to mini ramekins or a baking dish. Then, top with the maple sweet potato mixture on top.
Bake at 400ºF for 15 minutes and optionally broil for 1-2 minutes to achieve a golden brown color on top.
Sheperd’s pie Q/A
What to serve with Sheperd’s pie?
This Sheperd’s pie recipe is a filling meal on it’s own, but if you wish to add a side dish feel free to do so. I would recommend, fresh steamed vegetables, brussels sprouts, steamed broccoli, or a side salad.
Is Sheperd’s pie meal prep friendly?
Yes. Sheperd’s pie lasts in the fridge for 4-5 days and can be stored in the freezer for up to 2 months.
Can you replace the sweet potatoes for regular potatoes?
Absolutely. Swap the sweet potatoes for regular, yellow-flesh potatoes. The cooking instructions are the same, however I would not recommend adding maple syrup to regular potatoes. Instead, I would substitute with 1 tsp of garlic powder.
Storing Sheperd’s pie
- Fridge Once cooled, place in a container for up to 4-5 days.
- Frozen Once cooled, transfer to a freezer-safe container for up to 2 months.
- Reheating If frozen, thaw overnight in the refrigerator. Reheat in microwave or oven, until heated thoroughly.
Follow along on my Instagram and subscribe to my email list for more recipes and updates. If you make this Vegan Lentil & Sweet Potato Sheperd’s Pie recipe, please be sure to leave a comment below and let me know how it turned out. Also, tag me on Instagram if you make this recipe, so I can see your creation!
Print
Vegan Lentil & Sweet Potato Shepherd’s Pie
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Category: Main Dish
- Method: Stovetop & Oven
Description
This hearty, Vegan Lentil & Sweet Potato Shepherd’s Pie is filled with protein rich lentils and flavorful vegetables, topped with fluffy maple sweet potatoes, and is then baked to perfection. Enjoy this satisfying recipe anytime of the year for a hot, delicious, and comforting meal that everyone will love.
Ingredients
For the Lentil Filling
- 8 oz button mushrooms
- 1 medium yellow onion, chopped
- 1 clove garlic
- 1/2 tsp dry thyme
- 1/2 cup frozen peas
- 1 carrot, diced
- 1 stalk celery chopped
- 1/2 cup dry green lentils
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 1/2 cup vegetable broth
- 1 tbsp flour
For the Potato Topping
- 1 large or 2 small sweet potatoes, chopped
- 1 tbsp maple syrup
Instructions
- Heat a large pot over medium heat. Once hot, add a splash of water, onions, garlic, carrots, mushrooms, and celery. Sauté for about 4-5 minutes.
-
Add tomato paste, flour, and balsamic vinegar.
-
Then add lentils, vegetable broth, thyme, and garlic powder. Stir and bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
-
In the last 10 minutes of cooking the lentils, add the frozen peas, stir, and cover to meld the flavors together.
-
While lentils are cooking, place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes.
-
Once cooked, drain and transfer to a large mixing bowl. Use a potato masher or fork to mash until smooth. Add maple syrup and set aside
-
Transfer the lentil mixture to your oven-safe ramekins or baking dish and top with mashed sweet potatoes. Smooth down with a spoon or fork.
-
Set on a baking sheet, for easy clean up, and bake for 15 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
-
*Optional: broil 1 to 2 minutes to achieve a crispy top.
-
Let cool briefly before serving, 5 -10 minutes. The longer it sits, the more it will thicken.
-
Enjoy!
- Alternatively, completely completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 2 months. Reheats well in the microwave or in the oven.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 275
- Sugar: 16g
- Sodium: 78g
- Fat: .67g
- Carbohydrates: 53g
- Protein: 13g
