This vegan twist on the classic shepherd’s pie is a warm, savory comfort dish layered with earthy green lentils, mushrooms, and vegetables, all simmered in a rich, herbed sauce and topped with creamy mashed sweet potatoes. It’s satisfying, nourishing, and perfect for a cozy dinner. Serves 4–6.
Ingredients
For the Sweet Potato Topping
3 medium sweet potatoes, peeled and chopped
2 tablespoons plant-based butter or olive oil
Salt and black pepper to taste
A splash of plant milk (optional, for creaminess)
For the Lentil-Mushroom Filling
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup green lentils (rinsed and drained)
1½ cups chopped mushrooms (button, cremini, or mixed)
1 large carrot, diced
1 stalk celery, diced
1 tablespoon tomato paste
2 teaspoons soy sauce or tamari
1 teaspoon dried thyme
½ teaspoon rosemary
2 cups vegetable broth (plus more if needed)
Salt and pepper to taste
1 tablespoon flour or cornstarch (optional, for thickening)
Instructions
1. Cook the Sweet Potatoes
Place sweet potatoes in a pot of salted water and bring to a boil.
Cook until tender, about 15 minutes.
Drain and mash with butter or olive oil, a bit of salt, pepper, and plant milk if using. Set aside.
2. Prepare the Filling
In a large skillet or pan, heat olive oil over medium heat.
Add onion, garlic, carrot, and celery. Sauté until softened, about 5–7 minutes.
Add mushrooms and cook until they release their juices and start to brown.
Stir in tomato paste, soy sauce, thyme, and rosemary.
Add lentils and pour in the broth. Bring to a simmer, cover, and cook for 25–30 minutes until lentils are tender.
If too much liquid remains, cook uncovered or stir in a bit of flour to thicken. Taste and adjust seasoning.
3. Assemble the Pie
Preheat oven to 190°C (375°F).
Spread the lentil-mushroom mixture evenly into a baking dish.
Top with mashed sweet potatoes and smooth the surface with a spoon or fork.
4. Bake and Serve
Bake uncovered for 20–25 minutes until bubbling and golden on top.
Let cool slightly before serving.
Tips
You can add peas or corn for extra color and sweetness
Use red lentils for a softer filling (they cook faster but break down more)
To make ahead, assemble and refrigerate, then bake when ready to eat
This shepherd’s pie is comforting, deeply flavorful, and entirely plant-based—perfect for weeknights, holidays, or anyone looking for a meatless, satisfying meal.
