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Kathyhilton

Lentil Shepherd’s Pie with Sweet Potato Mash

Lentil Shepherd’s Pie is a lighter, plant-based take on a classic Canadian comfort food. Made with hearty lentils, vegetables, and a creamy sweet potato topping, this dish delivers warmth and satisfaction without feeling heavy. It is ideal for winter meals, post-holiday dinners, and anyone looking to enjoy comforting food with better balance and nutrition.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lentil Filling
  • 1 cup dry green or brown lentils
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots finely chopped
  • 1 cup peas fresh or frozen
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • For the Sweet Potato Topping
  • 3 large sweet potatoes peeled and chopped
  • 1 to 2 tablespoons olive oil or butter
  • Salt to taste
  • Splash of milk or plant-based milk optional

Equipment

  • Medium pot
  • Large skillet or frying pan
  • Baking dish
  • Potato masher or fork
  • Oven
  • Cutting board and knife

Method
 

  1. Prepare the Lentils
  2. Rinse lentils thoroughly under cold water.
  3. Add lentils and water or broth to a pot and bring to a boil.
  4. Reduce heat and simmer for 20 to 25 minutes until tender.
  5. Drain any excess liquid and set aside.
  6. Make the Lentil Filling
  7. Heat olive oil in a large skillet over medium heat.
  8. Add diced onion and cook until soft and translucent.
  9. Stir in carrots and cook for about 5 minutes.
  10. Add garlic, thyme, and rosemary and cook briefly until fragrant.
  11. Mix in tomato paste and cooked lentils.
  12. Add peas, season with salt and black pepper, and simmer for 5 to 10 minutes until flavours combine.
  13. Prepare the Sweet Potato Mash
  14. Boil sweet potatoes until fork-tender.
  15. Drain and mash until smooth.
  16. Add olive oil or butter and salt.
  17. Mash until creamy, adding a splash of milk if needed.
  18. Assemble and Bake
  19. Preheat oven to 375°F (190°C).
  20. Spread the lentil mixture evenly in a baking dish.
  21. Spoon sweet potato mash over the lentils and smooth the top with a fork.
  22. Bake for 25 to 30 minutes until bubbling.
  23. Optional: Broil for 2 to 3 minutes for a lightly crisp top.
  24. Let rest for 10 minutes before serving.

Notes

Notes
  • Use green or brown lentils to maintain texture.
  • Season both layers well for balanced flavour.
  • Let the pie rest before serving to help it set.
  • This dish freezes and reheats very well.
  • Naturally vegan and gluten-free when using plant-based milk and broth.