Vegan Lentil Sweet Potato Pie (Print Version)
Savory lentils and vegetables topped with smooth mashed sweet potatoes in a warm, comforting bake.
# What You’ll Need:
→ Sweet Potato Mash
01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 3 tbsp olive oil
03 - 2 tbsp unsweetened plant-based milk (soy, almond, or oat)
04 - 1/2 tsp salt
05 - Freshly ground black pepper, to taste
→ Lentil Filling
06 - 2 tbsp olive oil
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 3 garlic cloves, minced
11 - 1 red bell pepper, diced
12 - 1 1/4 cups dried green or brown lentils, rinsed
13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1 tsp smoked paprika
17 - 1 bay leaf
18 - 3 cups vegetable broth
19 - 2 tbsp soy sauce or tamari (for gluten-free)
20 - 1 cup frozen peas
21 - Salt and pepper, to taste
# Steps:
01 - Set oven to 400°F for baking the assembled shepherd's pie.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until fork-tender, then drain thoroughly.
03 - Mash the cooked sweet potatoes with olive oil, plant-based milk, salt, and pepper until smooth and creamy. Set aside for topping.
04 - Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened and fragrant.
05 - Stir in minced garlic and diced red bell pepper; cook for 2 minutes more until garlic is aromatic.
06 - Add lentils, tomato paste, thyme, rosemary, smoked paprika, bay leaf, and vegetable broth. Bring mixture to a gentle simmer.
07 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. Cook until lentils are tender but not mushy, adding more broth if mixture becomes too dry.
08 - Remove and discard bay leaf. Stir in soy sauce and frozen peas. Season with salt and pepper. Simmer uncovered for 5 minutes to allow excess liquid to evaporate and filling to thicken.
09 - Transfer lentil mixture to a large baking dish (approximately 9x13 inch). Spread mashed sweet potatoes evenly over the filling, sealing edges to prevent overflow.
10 - Use a fork to create ridges and peaks in the sweet potato mash, which will become crispy and golden during baking.
11 - Bake in preheated oven for 20-25 minutes until the top is lightly golden and slightly crispy.
12 - Let the shepherd's pie rest for 10 minutes before serving, allowing layers to set for easier portioning.
# Expert Tips:
01 -
- The sweet potato topping creates this naturally creamy texture that nobody believes is dairy free
- It actually tastes better the next day, making it perfect for stress free meal prep
02 -
- I learned the hard way that red lentils turn to mush in this recipe. Stick with green or brown for the best texture
- Letting the finished pie rest for 10 minutes is not optional. The filling needs this time to set or it will spread everywhere when you serve it
03 -
- Sprinkle nutritional yeast or vegan cheese over the sweet potato crust during the last 10 minutes of baking for extra flavor
- Use a 9 by 13 inch baking dish for the ideal ratio of filling to crispy topping