If you’re craving something hearty, warm, and nourishing, this Lentil and Sweet Potato Shepherd’s Pie is it.
It’s one of those feel-good, comfort meals that checks all the boxes—flavor-packed, satisfying, and full of wholesome stuff.
The sweet potato mash on top gets golden and just a little caramelized in the oven, while the lentils soak up all the savory goodness from the veggies and herbs below.
This one’s been on repeat in my kitchen for years.
Why I Love This Recipe
I first made this when I was trying to cook more plant-based meals that didn’t feel like “just a salad.” One bite and I was hooked. It’s one of those recipes that makes you feel cozy and accomplished, all at once.
- It’s budget-friendly and uses pantry staples
- The flavors only get better as leftovers
- It’s hearty and filling without being too heavy
- Perfect for meal prep or feeding a crowd
- That golden sweet potato top layer? So good.
Servings + Cook Time
Serves: 6
Total Time: About 1 hour (including baking)
Macros (per serving – based on 6 servings)
- Calories: 340
- Protein: 15g
- Carbs: 52g
- Fat: 8g
- Fiber: 15g
Why This Recipe Works (Quick Science)
The lentils cook down with aromatic veggies, tomato paste, and broth to create a rich, stew-like base. The sweet potato topping brings natural sweetness and creaminess. Baking it melds the flavors together and gives that top layer a golden, caramelized crust—kind of like the plant-based version of a classic shepherd’s pie.
What You’ll Need
- 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 cup green or brown lentils, rinsed
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp smoked paprika
- Salt and pepper to taste
- 3 cups vegetable broth
- 2 tbsp plant-based milk (for mash)
- 1 tbsp vegan butter or olive oil (for mash)
Pro Tips
- Dice veggies evenly so they cook at the same rate
- Taste your lentils before turning off the heat—they should be tender, not mushy
- Let the pie sit 5-10 minutes after baking to help it set
- Sweet potatoes can be mashed a day ahead to save time
- You can freeze leftovers in individual portions for a fast meal later
Tools Required
- Medium pot (for boiling sweet potatoes)
- Colander or strainer
- Large skillet (for lentil filling)
- Wooden spoon or spatula
- Potato masher or fork
- White ceramic baking dish (about 9×9 or similar size)
- Oven
Substitutions and Variations
- Use regular mashed potatoes if you prefer a more classic topping
- Swap green lentils for canned lentils—just reduce the broth
- Add mushrooms for extra umami flavor
- Use fresh herbs if you have them (just triple the amount)
- Add a sprinkle of vegan cheese on top before baking for extra richness
Make Ahead Tips
- You can make both the lentil filling and sweet potato mash up to 2 days ahead. Store them separately and assemble right before baking
- The entire assembled pie can be refrigerated overnight and baked fresh the next day
How to Make Lentil and Sweet Potato Shepherd’s Pie
Step 1: Boil the Sweet Potatoes
Add 2 large peeled and cubed sweet potatoes to a pot of salted water. Bring to a boil and cook for about 12-15 minutes, until fork tender.
Step 2: Mash the Sweet Potatoes
Drain and return the sweet potatoes to the pot. Add 2 tbsp plant-based milk, 1 tbsp vegan butter, and a pinch of salt. Mash until creamy.
Step 3: Sauté Aromatics
Heat 1 tbsp olive oil in a skillet. Add 1 diced yellow onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until soft.
Step 4: Add Lentils and Seasonings
Stir in 1 cup rinsed lentils, 2 tbsp tomato paste, 1 tsp thyme, 1 tsp rosemary, ½ tsp smoked paprika, and a pinch of salt and pepper. Stir until everything is coated.
Step 5: Simmer the Filling
Pour in 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and liquid is mostly absorbed.
Step 6: Assemble the Pie
Pour the lentil mixture into a baking dish. Spoon the mashed sweet potatoes on top and smooth them out evenly.
Step 7: Bake the Pie
Bake at 400°F (200°C) for 20 minutes until the top starts to brown slightly. Let cool a few minutes before serving.
Leftovers and Storage
Let the pie cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You can also freeze individual portions—just thaw overnight and reheat until warm.
Common Mistakes
- Not simmering the lentils long enough—they should be soft and most of the broth absorbed
- Spreading the sweet potatoes too thin on top—make sure there’s a good layer
- Not seasoning both layers—taste as you go!
- Using sweet potatoes that are too watery—go easy on the milk if needed
What to Serve With
- Simple green salad with lemon vinaigrette
- Steamed green beans or roasted Brussels sprouts
- Crusty bread for soaking up the filling
- A glass of red wine or a sparkling water with lemon
FAQ
Can I make this with canned lentils?
Yes! Use two 15 oz cans, drained. Reduce the broth to about 1 cup and simmer just until thick.
Can I make this ahead of time?
Totally. Make the layers ahead and assemble just before baking. Or bake it fully, then reheat before serving.
Can I use regular potatoes instead of sweet potatoes?
Yes, just swap them one-for-one and mash as you normally would.
Is this gluten-free?
Yep! As long as your broth and tomato paste are certified gluten-free, you’re good to go.
Now go make it, eat it, and let me know how it went! I’d love to hear what you think or help if you run into any questions.