Looking for a comforting vegan dinner that’s hearty, healthy, and family-approved? This Sweet Potato & Lentil Shepherd’s Pie is everything you crave on a cozy evening. Creamy mashed sweet potatoes meet a savory lentil and veggie filling to create a dish that feels indulgent—but is packed with plant-based goodness.
Whether you’re cooking for busy weeknights, meal prepping, or hosting guests, this easy vegan shepherd’s pie delivers big flavor without stress. One bite, and you’ll understand why it earns a permanent place in your dinner rotation.
Why You’ll Love This Sweet Potato & Lentil Shepherd’s Pie
- 100% plant-based & vegan
- Naturally gluten-free
- Packed with protein and fiber
- Comfort food without heaviness
- Perfect for meal prep and leftovers
It’s rich, satisfying, and nourishing—comfort food done right.
Ingredients You’ll Need (Simple & Wholesome)
Sweet Potatoes – Naturally sweet, creamy, and rich in vitamin A
Lentils – Hearty plant-based protein that absorbs flavor beautifully
Onion, Carrots & Celery – Classic savory base with texture and depth
Garlic – Adds warmth and aroma
Vegetable Broth – Builds a rich, savory filling
Thyme & Rosemary – Earthy herbs that elevate the dish
Olive Oil – For sautéing and richness
Salt & Pepper – To balance and enhance flavors
💡 Optional Add-ins: chili flakes, vegan cheese, peas, corn, or mushrooms
👉 Exact measurements are listed in the printable recipe card below.
How to Make Sweet Potato & Lentil Shepherd’s Pie
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) so it’s ready when you assemble the pie.
Step 2: Cook the Sweet Potatoes
Peel and chop sweet potatoes into even chunks. Boil until fork-tender (about 15 minutes), then drain and set aside.
Step 3: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft and fragrant.
Step 4: Add Garlic & Herbs
Stir in garlic, thyme, and rosemary. Cook for 1 minute until aromatic.
Step 5: Simmer the Lentils
Add lentils and vegetable broth. Bring to a boil, then simmer for 20–25 minutes until lentils are tender and thickened.
Step 6: Mash the Sweet Potatoes
Mash cooked sweet potatoes with salt and pepper until smooth and creamy. Add plant-based milk or vegan butter if desired.
Step 7: Assemble the Pie
Spread lentil mixture evenly into a baking dish. Top with mashed sweet potatoes and smooth or create decorative swirls.
Step 8: Bake Until Golden
Bake uncovered for 25–30 minutes until bubbling and lightly golden on top.
Pro Tips for Best Results
- Let the pie rest 5–10 minutes before serving
- Fresh herbs = brighter flavor
- For extra creaminess, whip sweet potatoes
- Thicker lentil filling prevents sogginess
Equipment Needed
- Large pot or Dutch oven
- Baking dish (9×9 inch works great)
- Potato masher or fork
- Wooden spoon or spatula
Tasty Variations
- Spicy: Add chili flakes or jalapeños
- Cheesy: Sprinkle vegan cheese before baking
- Extra Veggies: Add peas, corn, or mushrooms
- Protein Boost: Mix in quinoa or chickpeas
Serving Suggestions
- Fresh green salad with lemon dressing
- Warm crusty bread
- Herbal tea or sparkling water
- Garnish with fresh parsley or thyme
FAQs About Sweet Potato & Lentil Shepherd’s Pie
Can I make this ahead of time?
Yes! Assemble it up to 24 hours in advance and bake when ready.
Can I freeze it?
Absolutely. Freeze for up to 3 months. Thaw overnight before reheating.
Is it gluten-free?
Yes—just ensure your vegetable broth is gluten-free.
What can I use instead of lentils?
Chickpeas or cooked quinoa work well.
How long do leftovers last?
Up to 3 days refrigerated in an airtight container.
Final Thoughts
This Sweet Potato & Lentil Shepherd’s Pie proves that vegan comfort food can be deeply satisfying, nourishing, and incredibly flavorful. It’s the kind of meal that brings people together—warm, cozy, and made with love.
If you try it, don’t forget to leave a rating and share your creation. Happy cooking! 🧡
