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5 from 1 vote

Baked Lentil Shepherd’s Pie with Sweet Potato

This lentil shepherd’s pie is the perfect family-friendly dinner to enjoy over the holiday season or simply during a cold weekday night. It is also loaded with fiber, protein, and flavour!
Servings: 6
Calories: 321kcal
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes

Ingredients

Topping

  • 3 medium sweet potato peeled and cut into chunks
  • ¼ cup milk
  • ¼ cup butter unsalted, melted

Filling

  • 1 tbsp olive oil
  • ½ onion chopped
  • 3 cloves garlic minced
  • 2 tsp thyme dried
  • 2 tsp basil dried
  • 1 tbsp soy sauce reduced-sodium
  • 2 cups vegetables frozen
  • 1 ½ cup vegetable broth reduced-sodium
  • 2 tbsp corn starch
  • 1 cup tomato canned, crushed, reduced-sodium
  • 400 ml lentils brown, canned

Instructions

  • Prepare mashed potatoes: Bring a large pot of water to a boil and add sweet potatoes. Cook for 20-30 minutes, or until fork tender.
    3 medium sweet potato
  • Drain potatoes and begin to mash with a hand masher or fork. Mix in milk and melted butter.
    ¼ cup milk, ¼ cup butter
  • Prepare filling: in an oven safe pot or skillet, heat olive oil over medium heat. Add onions and sauté until fragrant, about 5-7 minutes.
    1 tbsp olive oil, ½ onion
  • Add garlic, thyme, basil, and soy sauce, and sauté for 2-3 minutes.
    3 cloves garlic, 2 tsp thyme, 2 tsp basil, 1 tbsp soy sauce
  • Add frozen vegetables and 1 cup of stock. Combine ½ cup of the left over stock with 2 tbsp of cornstarch, mixing with a fork until well combined, then add to the pan.
    2 cups vegetables, 1 ½ cup vegetable broth, 2 tbsp corn starch
  • Add crushed tomatoes and lentils to the pan. Mix everything together and increase the heat to bring to a simmer. Let simmer until the lentil mixture thickens, about 5 minutes.
    1 cup tomato, 400 ml lentils
  • Preheat the oven to 350F. Carefully spoon the sweet potato mash on top of the lentil mixture, and using a fork or large spoon spread into an even layer.
  • Bake lentil shepherd’s pie in the oven for 15-20 minutes, or until it starts to bubble on the sides.
  • Serve and enjoy!

Cooking Tips

  • Add a protein boost: Mix in green lentils or some chopped mushrooms for extra texture and protein.
  • Dairy swap: Use unsweetened plant milk and olive oil or vegan butter to make it dairy-free and fully plant-based.
  • Make ahead: Assemble and refrigerate up to 24 hours ahead, then bake when ready to serve.
  • Mash hack: For even smoother sweet potato mash, use a potato ricer or blend with an immersion blender.
  • Customize the veggies: Frozen peas, carrots, corn, and green beans all work well; feel free to mix based on preference or what’s on hand.

Nutrition

Nutrition Facts
Baked Lentil Shepherd’s Pie with Sweet Potato
Amount per Serving
Calories
321
% Daily Value*
Fat
 
11.1
g
17
%
Saturated Fat
 
5.5
g
34
%
Trans Fat
 
0.3
g
Cholesterol
 
21.6
mg
7
%
Sodium
 
247
mg
11
%
Potassium
 
891.3
mg
25
%
Carbohydrates
 
48.2
g
16
%
Fiber
 
11.7
g
49
%
Sugar
 
8.7
g
10
%
Protein
 
10.7
g
21
%
Vitamin C
 
14.9
mg
18
%
Vitamin D
 
0.3
µg
2
%
Calcium
 
107.6
mg
11
%
Iron
 
4.5
mg
25
%
Magnesium
 
78.6
mg
20
%
Zinc
 
1.6
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.