Say hello to your new favorite comfort food recipe: Vegan Sweet Potato Shepherd’s Pie! Filled with lentils, vegetables & sweet potatoes for a hearty dinner. (gluten-free)
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! Traditional shepherd’s pie is made with ground beef, but we’re switching that out for a totally meat-free version that’s just as hearty, comforting and delicious. MORE delicious, if you ask me.
Lentils are seriously a nutritional power house👊🏼 so if you’re not including them in your diet regularly, you definitely should try them! 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?)
Let’s talk about this 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.
The filling 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.
Okay but THE POTATOES. Obviously the best part about shepherd’s pie. I used sweet potatoes here because Louisiana 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!
The potatoes are mixed with non-dairy milk for extra creaminess and Pompeian Organic Extra Virgin Olive Oil for a rich flavor. 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!
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?
- 2 pounds sweet potatoes, about 4-5 medium potatoes
- ½ cup unsweetened non-dairy milk
- 2 tablespoons Pompeian Extra Virgin Olive Oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 8 ounces mushrooms, sliced
- 1½ cups dry brown lentils
- 3 cups vegetable broth or water
- 1 teaspoon ground thyme
- ½ teaspoon ground oregano
- ¾ cup green peas
- ¾ 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, ½ teaspoon salt and ¼ 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, ½ teaspoon salt and ¼ 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!
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