This Sweet Potato Shepherd’s Pie is filled with herby mushrooms and lentils. Serve this vegan shepherd’s pie on a cold night for a cozy meal! Thanks to Pompeian for sponsoring this post!
Vegan Sweet Potato Shepherd’s Pie
Oh boy, do I have a recipe for you today. THIS👆🏼 Vegan Sweet Potato Shepherd’s Pie is basically all you need for fall and winter for the rest of your delicious life.
Who doesn’t love shepherd’s pie?! I have many memories of this dish from my childhood… starting with that shepherd’s pie we all got served during elementary school that was both gross and tasty at the same time? (<– accurate description of all of my elementary school lunches.)
We also cooked it at home often once the weather cooled off. I mean, what’s more comforting than a big slice of shepherd’s pie topped off with creamy potatoes? Nothing. Period. Mom knew what was up!
Turns out that if you’re vegan, you can have your shepherd’s pie and eat it too💁🏼 by using LENTILS! This sweet potato shepherd’s pie is filled with an herby mushroom and lentil filling, which makes it a totally meat-free version that’s just as hearty, comforting and delicious as the original. MORE delicious, if you ask me.
Ingredients in Vegan Shepherd’s Pie
This vegan shepherd’s pie recipe features two main components: an herby mushroom and lentil filling packed with veggies and a layer of mashed sweet potatoes that top off the whole dish. It’s hearty, filling and packed with so many nutritions ingredients to make you feel satisfied and nourished.
Here’s what you’ll need to make it:
- Sweet potatoes. You’ll need about 4-5 medium potatoes.
- Non-dairy milk. You can use any kind of plant-based milk, but go for unsweetened.
- Pompeian Extra Virgin Olive Oil. This vegan shepherd’s pie starts with a base of veggies sauteed in olive oil.
- Seasonings. You’ll need ground oregano, ground thyme, salt and pepper for this sweet potato shepherd’s pie.
- Onion. By starting this recipe with sauteed onion, we build a sweet and savory depth of flavor as the base of this vegan lentil shepherd’s pie.
- Garlic. I used three cloves, but feel free to add more or less depending on your preferences.
- Carrots. You’ll need 2 medium sized carrots.
- Mushrooms. Button, cremini or baby bella mushrooms would all be great options.
- Brown lentils. We’re filling this sweet potato shepherd’s pie with a delicious herby mushroom and lentil stuffing that is super hearty, savory and packed with plant-based protein.
- Vegetable broth. Feel free to use homemade or store bought. If you’re using store bought, I recommend low sodium so you can control the amount of salt in the recipe.
- Green peas. Either fresh or frozen are great!
- Corn. Again, you can use fresh or frozen.
How to Make the Mashed Sweet Potatoes
Okay but THE POTATOES. Obviously the best part about shepherd’s pie. I used sweet potatoes here because in Louisiana where I grew up, sweet potatoes are the best in the country (seriously), and I eat as many as I can during the winter. (Side note: I might turn orange.) You can use whatever type of potato you want, but the sweetness of the sweet potatoes are really delicious with this filling, just saying.
To make the mashed sweet potatoes, cube them up and boil them for about 20 minutes until they’re tender. Then, the potatoes are mixed with non-dairy milk for extra creaminess and Pompeian Organic Extra Virgin Olive Oil for a rich flavor. Finally, just finish them off with some salt and pepper. I swear I could eat this mix by the spoonful, but alas, I had to save it
all most of it for the sweet potato shepherd’s pie!
How to Make the Herby Mushroom Lentil Filling
We’re making a vegan lentil shepherd’s pie for a meal that’s both hearty and nourishing. Lentils are seriously a nutritional power house👊🏼 so if you’re not including them in your diet regularly, you definitely should try them, starting with this vegan shepherd’s pie recipe!
Here’s why lentils are freakin’ awesome:
- Plant protein
- Folate (90% of your Daily Value in 1 cup!)
- Improved heart health
- Vitamins & minerals
Oh, and they’re the perfect replacement for ground meat in pretty much every recipe you can think of: shepherd’s pie, veggie burgers, spaghetti sauce, tacos, lasagna… you name it, lentils can do it ALL! (Can’t you tell I’m obsessed with the humble lentil?)
The filling for this sweet potato shepherd’s pie is a hearty mix of lentils and vegetables, including carrots, mushrooms, green peas and corn. If you’re not into mushrooms, you can leave them out! I sautéed the vegetables in Pompeian Organic Extra Virgin Olive Oil to give them a richer flavor and add some healthy fats. Then just add in all the herbs and broth and simmer until the lentils soak up all the broth, leaving you with a savory mushroom lentil filling for your vegan shepherd’s pie.
How to Make Sweet Potato Shepherd’s Pie
Let’s talk about this vegan shepherd’s pie. Highly recommended for your holiday table (Thanksgiving dinner, anyone?) but also for any normal night when you want a comfort food dinner. This will do the trick! Don’t let the steps intimidate you – most of it is hands-off, so you can do something else while the potatoes, lentils and then the whole dish cook. Productivity at its finest.
To make it, get the sweet potatoes boiling and then start on the lentil filling and let that simmer on the stove. Once your potatoes are tender and the lentil filling has absorbed all the broth, you’ll spread the sweet potato mash on top of the lentil filling in an oven safe dish. Pop the sweet potato shepherd’s pie in a 350F oven for 35-45 minutes, or until your sweet potato topping starts to get nice and crispy. Pull it out and let it rest for about 5-10 minutes before digging in!
More Vegan Sweet Potato Recipes
I KNOW this will be a winner with anyone you serve this sweet potato shepherd’s pie to, plant-lovers and carnivores alike. Who can resist a slice of this hearty goodness?
If you’re looking for more cozy fall recipes, check out these other vegan sweet potato recipes!
- Sweet Potato Coconut Soup
- BBQ Lentil Stuffed Sweet Potatoes
- Purple Hasselback Sweet Potatoes
- Loaded Vegan Sweet Potato Nachos
- Stuffed Sweet Potato Breakfast Recipes: 5 Ways
Vegan Sweet Potato Shepherd’s Pie
This Sweet Potato Shepherd’s Pie is filled with herby mushrooms and lentils. Serve this vegan shepherd’s pie on a cold night for a cozy meal!
- 2 pounds sweet potatoes, about 4–5 medium potatoes
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons Pompeian Extra Virgin Olive Oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced
- 1 1/2 cups dry brown lentils
- 3 cups vegetable broth or water
- 1 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 3/4 cup green peas
- 3/4 cup corn
- Fresh thyme, for garnish
- Preheat oven to 350F.
- Peel sweet potatoes. Cut into 1-inch chunks
- Fill a large pot with water; bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
- In a large oven-safe skillet* (like cast iron) over medium heat, warm 1 tablespoon olive oil. Add onion; cook for 5-7, until they begin to brown. Add garlic; cook for 1-2 minutes, until fragrant. Add carrots and mushrooms; cook for 5-7 more minutes, until they are slightly tender.
- Add lentils, broth or water, thyme and oregano; stir. Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender. Add green peas, corn, 1/2 teaspoon salt and 1/4 teaspoon salt. Stir to combine.
- Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
- Bake for 35-45 minutes, until slightly crispy on top. Garnish with fresh thyme.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!