Vegan Lentil Sweet Potato Pie

The first time I made this shepherds pie, it was a freezing Tuesday night and my apartment had zero heat. I needed something that would make me forget my toes were numb. This pie bubbled away in the oven for 20 minutes, and by the time I pulled it out, the whole kitchen felt like a hug.

Last winter, my friend Sarah came over after a terrible breakup. I put this pie in the oven and we sat on the floor eating it straight from the baking dish with two forks. She said it tasted like someone actually cared about her, which might be the best review Ive ever received.

Ingredients

• Sweet potatoes: I buy them when theyre firm and heavy for their size, no soft spots or sprouts. The orange flesh gets sweeter when roasted, balancing the earthy lentils perfectly.
• Olive oil or vegan butter: Use a good quality extra virgin olive oil if you want those grassy peppery notes to come through. Butter alternative gives it that classic comfort food creaminess.
• Plant-based milk: Unsweetened oat milk works beautifully here, adding silkiness without any weird aftertaste. Almond milk can sometimes taste a bit nutty in savory dishes.
• Brown or green lentils: Brown lentils hold their shape better than red ones, giving you that satisfying texture in every bite. Rinse them well and pick out any tiny stones before cooking.
• Vegetable broth: A rich broth makes all the difference. I make my own scraps stock, but a good quality store-bought one works fine. Just check the sodium level first.
• Tomato paste: This concentrated umami bomb deepens the entire filling. Dont skip it. I add it right with the aromatics so it caramelizes a bit.
• Dried thyme and rosemary: These classic herbs echo traditional shepherds pie while keeping it plant-based. Rub them between your palms before adding to wake up their oils.
• Smoked paprika: The secret ingredient that makes people ask whats in this. It adds this subtle smokiness that mimics the depth meat usually provides.
• Frozen peas: They brighten up the whole dish with little pops of sweetness. Add them at the very end so they stay bright green and dont turn mushy.

Instructions

Preheat your oven and get the water going:

Set your oven to 200°C (400°F) and put a large pot of salted water on the stove. The salted water is your chance to season the potatoes from the inside out.

Boil the sweet potatoes until tender:

Cook the cubed sweet potatoes for 15-20 minutes until a fork slides through them with no resistance. Drain them well and let them steam in the colander for a minute to remove excess moisture.

Mash the potatoes with your fat and milk:

Add the olive oil or vegan butter along with the plant-based milk and mash until smooth. Season generously with salt and pepper, then set them aside while you make the filling.

Sauté your aromatics until fragrant:

Heat oil in a large skillet and cook the onion, carrots, and celery for 5-7 minutes until softened and fragrant. Add the garlic for just one minute so it doesnt turn bitter.

Simmer the lentils with tomatoes and herbs:

Pour in the lentils, broth, diced tomatoes, tomato paste, and all those dried herbs. Bring everything to a boil, then cover and simmer for 20-25 minutes until the lentils are tender and the mixture has thickened into a rich stew.

Stir in the peas and season everything:

Fold in those frozen peas right at the end and taste the filling. Add salt and pepper until it sings, then remove it from the heat.

Assemble the pie and bake until golden:

Transfer the filling to your baking dish and spoon the mashed sweet potatoes over the top. Spread them evenly, drizzle with a little olive oil if you want, and bake for 20 minutes until the top has these gorgeous golden patches.

Let it rest before serving:

Give the pie 5 minutes to settle before you dig in. This resting period helps the layers set so you get clean scoops instead of a sloppy mess on the plate.

Pin it

My grandmother, who was skeptical of anything vegan, tried this at Christmas and asked for seconds. She couldnt believe something without meat could taste so rich and satisfying. That felt like a victory.

Make Ahead Magic

I assemble the entire pie up to a day before baking, covering it tightly and storing it in the refrigerator. This actually improves the flavor because the herbs and spices have time to meld and deepen. Add an extra 5-10 minutes to the baking time if its coming straight from the fridge.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. I also love steaming some broccoli or green beans while the pie bakes, letting them get just tender with a little lemon juice squeezed over at the end. Fresh thyme leaves scattered on top make it look fancy for company.

Storage and Reheating

Leftovers keep well in the refrigerator for up to four days, though the sweet potato topping may develop a few darker spots from oxidation. Individual portions reheat beautifully in the microwave, or you can warm slices in a 180°C (350°F) oven for about 15 minutes until heated through and slightly crispy on top.

• Freeze unbaked portions for up to three months, thawing overnight before baking
• Wrap leftover slices individually for quick weekday lunches
• The filling can be frozen separately if you want to make fresh mashed potatoes later

Pin it

This is the kind of food that makes people feel taken care of, whether theyre vegan or not. Thats the best kind of cooking.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake when ready to serve, adding 10-15 minutes to the baking time if baking from cold.

→ What type of lentils work best?

Brown or green lentils hold their shape well during cooking. Red lentils tend to become too soft and mushy for this filling.

→ Can I freeze leftovers?

Portions freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C until warmed through.

→ How do I get the topping golden?

Drizzle a little olive oil over the mashed sweet potatoes before baking. You can also place under the broiler for 2-3 minutes at the end for extra color.

→ What can I serve with this?

A crisp green salad with vinaigrette, steamed broccoli, or roasted green beans complement the rich flavors nicely. crusty bread also works well.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and refrigerate for 4-5 days. The flavors actually develop and improve after a day or two.