Sweet Potato and Lentil Shepherd’s Pie

This sweet potato and lentil shepherd’s pie layers a savory lentil and vegetable filling under mashed sweet potatoes. It is a meat-free baked main that can be assembled ahead and reheated for an easy dinner.

Why Make Sweet Potato and Lentil Shepherd’s Pie

Lentils, carrots, celery, and herbs make a hearty base, while sweet potato mash forms the topping. Cook the filling and potatoes first, then bake the assembled dish until hot.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper, to taste
• Olive oil, for sautéing (amount not specified in the source)
• Milk or plant-based milk, optional for mashing (amount not specified in the source)

How to Make Sweet Potato and Lentil Shepherd’s Pie

1. Heat the oven to 400°F (200°C).
2. Cook the lentils in the vegetable broth according to the package directions, until tender. Drain excess liquid if needed.
3. Meanwhile, heat olive oil in a skillet. Sauté the onion, carrots, and celery until softened. Add the garlic, thyme, and rosemary and cook briefly.
4. Stir the cooked lentils into the vegetables. Season with salt and pepper, then spread the filling in a baking dish.
5. Boil the sweet potatoes until fork-tender. Drain and mash, adding milk or plant-based milk if desired. Spread the mash over the lentil filling.
6. Bake for 25–30 minutes, until hot throughout and the top is lightly browned. Rest briefly before serving.

Serving Suggestions

Serve hot with a green salad or steamed greens. Chopped parsley or a spoonful of plain yogurt makes an optional topping.

Storage and Reheating

Refrigerate leftovers promptly in a covered container for up to 3–4 days. Reheat until hot throughout. The pie can be frozen in a freezer-safe dish for up to 3 months; thaw in the refrigerator before reheating.

Tips

• Cut the sweet potatoes into similar-sized pieces so they cook evenly.
• Check the lentils near the end of their package cooking time; varieties differ.
• Drain excess liquid from the lentil mixture to help the layers hold their shape.
• Taste and season the filling before adding the potato topping.
• For a more browned top, briefly broil at the end and watch closely.

Variations

Add mushrooms or tomato paste to the lentil mixture for a deeper savory flavor. Regular mashed potatoes can replace some or all of the sweet potato. A little grated cheese on top is another optional variation.

Frequently Asked Questions

Can I use red lentils?
Yes, but red lentils soften more quickly and can lose their shape. Check them often while cooking.

Is this recipe gluten-free?
It can be, provided the vegetable broth and other packaged ingredients are labeled gluten-free.

Can I make it vegan?
Use plant-based milk or omit it, and check that the broth is vegan.

How long do lentils take to cook?
Cooking time varies by lentil type. Follow the package directions and cook until tender.

For another related recipe, try sweet potato shepherd’s pie. For additional guidance, see Harvard’s guide to lentils.

Sweet Potato and Lentil Shepherd’s Pie

Print Recipe

A hearty and warm shepherd’s pie made with sweet potatoes and lentils, perfect for weeknights or guests.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian
• Diet: Vegan

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 cup lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Olive oil for sautéing
• Milk or plant-based milk for mashing (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook lentils with vegetable broth in a pot until tender.
3. Heat olive oil in a skillet and sauté onion, carrots, and celery until soft. Add garlic, thyme, and rosemary.
4. Mix cooked lentils with sautéed vegetables and season with salt and pepper.
5. Boil sweet potatoes until fork-tender, then mash with milk (if using).
6. Spread the lentil mixture in a baking dish, then top with mashed sweet potatoes.
7. Bake for 25-30 minutes until the top is golden.
8. Serve warm and enjoy!

Notes

Use evenly-sized sweet potato pieces for even cooking. Adjust salt and pepper according to taste.