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Lentil and Sweet Potato Shepherd’s Pie

Lentil and Sweet Potato Shepherd’s Pie Recipe

Olivia Brooks
This easy Lentil and Sweet Potato Shepherd’s Pie uses lentils, carrots, peas, garlic, and creamy sweet potatoes for a hearty plant-based comfort dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine British-Inspired
Servings 6
Calories 420 kcal

Equipment

  • Large skillet or sauté pan
  • Medium pot (for boiling sweet potatoes)
  • Potato masher or fork
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • 9x13 baking dish or casserole dish
  • Measuring cups and spoons.

Ingredients
  

For the Sweet Potato Topping

  • 3 large sweet potatoes peeled and cubed
  • 2 tablespoons butter or vegan butter
  • ¼ cup milk or plant milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Lentil Filling

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup dried brown or green lentils
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas

Instructions
 

Step 1: Cook the Sweet Potatoes

  • Place the cubed sweet potatoes in a pot of salted water and bring to a boil. Cook for about 12–15 minutes until they’re fork-tender and soft enough to mash.
  • Drain them well and return them to the pot.

Step 2: Mash the Sweet Potato Topping

  • Add butter, milk, salt, and pepper to the hot sweet potatoes. Mash until smooth and creamy. The texture should be fluffy and spreadable.
  • Set aside while you prepare the filling.

Step 3: Sauté the Aromatic Vegetables

  • Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook for about 5 minutes until they begin to soften.
  • Stir in the garlic and cook for another minute until fragrant.
  • Your kitchen should smell wonderfully savory at this point.

Step 4: Build the Lentil Filling

  • Add lentils, vegetable broth, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper.
  • Bring everything to a gentle simmer and cook for about 20 minutes until the lentils are tender and the mixture thickens into a hearty stew.
  • Stir in the frozen peas during the final few minutes of cooking.

Step 5: Assemble the Shepherd’s Pie

  • Preheat your oven to 375°F (190°C).
  • Spread the lentil filling evenly into a baking dish. Spoon the mashed sweet potatoes over the top and gently spread them out with a spatula.
  • Use a fork to create little ridges on the surface—these will become beautifully crisp in the oven.

Step 6: Bake Until Golden

  • Bake the shepherd’s pie for 20–25 minutes until the top is lightly golden and the filling is bubbling around the edges.
  • Let it rest for about 10 minutes before serving.

Notes

• Simmer the lentils until the filling is thick—not soupy.
• Roast the sweet potatoes instead of boiling them if you want deeper flavor.
• Add a splash of soy sauce or Worcestershire sauce for deeper umami.
• Broil the pie for the last 2–3 minutes for extra crispy topping.
Keyword Lentil and Sweet Potato Shepherd’s Pie