Sweet Potato & Lentil Shepherd’s Pie: Cozy, Hearty & Naturally Sweet

There’s something magical about a bubbling casserole straight from the oven on a chilly evening — and this Sweet Potato & Lentil Shepherd’s Pie delivers all that cozy satisfaction in the healthiest way possible. It’s full of flavor, packed with protein, and topped with creamy mashed sweet potatoes that add a hint of natural sweetness to every savory bite.

The first time I made this dish, it was one of those nights when I was craving comfort food but didn’t want anything too heavy. I had leftover sweet potatoes from dinner and a can of lentils in the pantry. I whipped them into a rich lentil filling and topped it with mashed sweet potatoes — it baked into golden perfection. My family now asks for it just as often as my Vegan Shepherd’s Pie or Irish Vegetarian Stew.

Sweet Potato & Lentil Shepherd’s Pie

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This Sweet Potato & Lentil Shepherd’s Pie is cozy, nourishing, and 100% plant-based. A savory lentil and veggie filling is topped with creamy mashed sweet potatoes and baked to golden perfection.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: British, Comfort Food”, Vegan

Calories: 390

Ingredients Equipment Method Nutrition

Ingredients

  

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• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1.5 cups mushrooms, chopped
• 1 cup cooked green or brown lentils
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp smoked paprika
• 1 tbsp soy sauce or tamari
• 1 cup vegetable broth
• to taste salt and pepper
• 3 large sweet potatoes, peeled and cubed
• 2 tbsp vegan butter or olive oil (for mash)
• 0.25 cup unsweetened plant-based milk (almond, oat, or soy)
• to taste salt and black pepper (for mash)

Equipment

• large pot
• skillet
• Baking dish
• potato masher
• Spatula

Method

 

1. Bring a pot of salted water to a boil. Add sweet potatoes and cook for 12–15 minutes until tender. Drain and mash with vegan butter, plant milk, salt, and pepper until smooth. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Sauté for 5–6 minutes until the vegetables soften.
3. Add tomato paste, soy sauce, thyme, rosemary, paprika, lentils, and vegetable broth. Simmer for 8–10 minutes until thickened. Season with salt and pepper.
4. Spread the lentil filling evenly in a baking dish. Spoon mashed sweet potatoes over top and smooth with a spatula. Use a fork to create ridges.
5. Bake at 400°F (200°C) for 25–30 minutes, until the top is golden. Let it rest a few minutes before serving.

Nutrition

Calories: 390kcalCarbohydrates: 58gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 590mgPotassium: 910mgFiber: 11gSugar: 10gVitamin A: 14000IUVitamin C: 25mgCalcium: 60mgIron: 4mg

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Why You’ll Love Sweet Potato & Lentil Shepherd’s Pie

This Sweet Potato & Lentil Shepherd’s Pie takes the best parts of classic comfort food and makes them feel fresh and light. The creamy sweet potato topping balances the rich, herby lentil filling for a perfectly satisfying, plant-based dinner. It’s freezer-friendly, family-approved, and ideal for make-ahead meals.

If you love hearty vegetarian dishes like my One Pot Vegetarian Chili Mac or Hearty Pasta Fagioli Soup, this will become a new staple in your cozy-meal lineup.

Ingredients You’ll Need

For the Lentil Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 ½ cups mushrooms, chopped
• 1 cup cooked green or brown lentils
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari
• 1 cup vegetable broth
• Salt and pepper to taste

For the Sweet Potato Topping:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons vegan butter or olive oil
• ¼ cup unsweetened plant-based milk (almond, oat, or soy)
• Salt and black pepper to taste

Optional Add-Ons:

• Sprinkle of breadcrumbs for crisp texture
• Fresh parsley or chives for garnish

It’s made with the same simplicity and heart as my Cottage Cheese and Veggie Bake — easy, affordable, and nourishing.

How to Make Sweet Potato & Lentil Shepherd’s Pie

Step 1: Prepare the Sweet Potatoes
Bring a pot of salted water to a boil. Add sweet potatoes and cook for 12–15 minutes until tender. Drain and mash with vegan butter, plant milk, salt, and pepper until smooth. Set aside.

Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and mushrooms. Sauté for 5–6 minutes until the vegetables soften and start to caramelize.

Step 3: Build the Lentil Filling
Stir in tomato paste, soy sauce, thyme, rosemary, smoked paprika, lentils, and vegetable broth. Simmer for 8–10 minutes until thick and fragrant. Season with salt and pepper to taste.

Step 4: Assemble the Pie
Spread the lentil filling evenly in a baking dish. Spoon mashed sweet potatoes on top and smooth with a spatula. Use a fork to create ridges for that classic shepherd’s pie look.

Step 5: Bake
Bake at 400°F (200°C) for 25–30 minutes, until the top is lightly browned and slightly crisp. Cool for a few minutes before serving.

Like my Cheesy Tortilla Quiche, this dish bakes beautifully golden and smells incredible while cooking.

Tips for Perfect Sweet Potato & Lentil Shepherd’s Pie

• Use firm lentils: Green or brown lentils hold their texture best.
• Add depth with mushrooms: They give the filling a “meaty” richness.
• Smooth the topping: It bakes evenly and looks beautiful when finished.
• Let it rest: A short rest before serving helps the layers set perfectly.

Those same details make dishes like my Cottage Cheese Beef Noodle Bake so satisfying — a little care makes a big difference.

Flavor Variations

1. Spicy Version: Add red pepper flakes or chili powder to the lentil mix.
2. Creamy Mash: Mix a little coconut milk into the sweet potatoes for extra richness.
3. Loaded Veggies: Add peas, spinach, or corn for extra color and texture.
4. Herb Lovers: Top with fresh parsley, thyme, or a sprinkle of vegan parmesan before baking.

Like my Zucchini Chickpea Stir Fry, this recipe is endlessly flexible — you can adjust it to what’s in your fridge.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Bake at 350°F or microwave until hot. Add a splash of broth if it seems dry.

It reheats beautifully, just like my One-Pan Chicken Gallaba Skillet.

Frequently Asked Questions

1. Can I use regular potatoes instead of sweet potatoes?
Yes! Yukon Gold or Russet potatoes work great for a more traditional version.

2. Can I make this ahead of time?
Definitely — assemble it, cover, and refrigerate for up to 24 hours before baking.

3. How do I make it gluten-free?
Just use tamari instead of soy sauce and check that your broth is gluten-free.

4. Can I freeze lentil shepherd’s pie?
Yes, it freezes perfectly. Cool completely before wrapping tightly and freezing.

The Final Bite

This Sweet Potato & Lentil Shepherd’s Pie is the definition of comfort — creamy on top, hearty underneath, and full of rich, earthy flavor. It’s wholesome enough for weeknights but feels special enough for a Sunday dinner.

Pair it with a simple green salad or a slice of Christmas Bread Recipe for a cozy, complete meal that everyone will love.