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Sweet Potato & Lentil Shepherd’s Pie

Vegan Sweet Potato & Lentil Shepherd’s Pie for Cozy Nights

Enjoy this Vegan Sweet Potato & Lentil Shepherd’s Pie, a comforting dish perfect for chilly nights, with layers of creamy sweet potatoes and hearty lentils.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Topping
  • 3 medium Sweet Potatoes peeled and chopped
  • to taste Salt
  • to taste Pepper
For the Lentil Filling
  • 1 cup Lentils can substitute with quinoa or chickpeas
  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 2 cloves Garlic minced
  • 1 teaspoon Thyme adjust to taste
  • 1 teaspoon Rosemary adjust to taste
  • 2 cups Vegetable Broth ensure gluten-free if necessary
  • 1 teaspoon Chili Flakes optional
  • 1 cup Vegan Cheese optional for topping

Equipment

  • Pot
  • Large Pot
  • Baking Dish

Method
 

How to Make Sweet Potato & Lentil Shepherd’s Pie
  1. Preheat your oven to 400°F (200°C).
  2. Peel and chop sweet potatoes into uniform chunks. Boil in a pot of salted water until tender, about 15 minutes. Drain and mash with salt and pepper to taste.
  3. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 5-7 minutes until softened.
  4. Add minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.
  5. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
  6. Spread the lentil mixture evenly in a baking dish. Top with the mashed sweet potatoes.
  7. Bake for 25-30 minutes until the top is golden and filling is bubbling.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 800mgFiber: 14gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Optional: Garnish with chopped fresh herbs like parsley before serving. Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.

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