Vegan Lentil Sweet Potato Pie

There is something deeply comforting about the smell of thyme and rosemary wafting through the kitchen on a rainy Tuesday. I stumbled upon this version of shepherds pie when I needed a dinner that satisfied both meat eaters and plant based friends alike. The sweetness of the potato topping balances the earthy lentils in a way that feels magical. It quickly became the meal I crave most when the weather turns gray.

One winter I served this at a dinner party where my brother swore he would not enjoy anything without beef. He went back for seconds and actually licked his fork clean before asking for the recipe. Watching someone change their mind about vegan food over a simple casserole was a huge victory for me. That night proved that comfort food really has no boundaries.

Ingredients

• 1.5 kg sweet potatoes peeled and cubed: These provide a naturally creamy and vibrant topping that holds its shape beautifully.
• 3 tbsp olive oil or vegan butter: Fat is essential here to keep the mash fluffy rather than gluey.
• 1/4 cup unsweetened plant based milk: Splash this in gradually to get the perfect spreading consistency.
• 1.5 cups brown or green lentils rinsed: Brown lentils break down slightly to thicken the sauce while keeping a nice bite.
• 1 large onion 2 carrots 2 celery stalks diced: This classic mirepoix base builds the foundational savory notes for the filling.
• 3 cloves garlic minced: Add this right at the end so it does not burn and turn bitter.
• 2 cups vegetable broth: Use a high quality broth because it reduces down and becomes the primary flavor carrier.
• 1 can diced tomatoes drained: These add acidity and body which cuts through the richness of the potatoes.
• 2 tbsp tomato paste: Concentrated tomato flavor is crucial for that deep umami taste usually found in meat dishes.
• 1 tsp dried thyme 1 tsp dried rosemary 1 tsp smoked paprika: Smoked paprika is the secret ingredient that mimics the smokiness of bacon or sausage.
• 1 cup frozen peas: Toss these in at the very end for little bursts of sweetness and color.
• Salt and pepper to taste: Taste the filling before baking as seasoning is vital for a flavorful pie.

Instructions

Get the oven hot and start boiling the potatoes:

Preheat your oven to 200 degrees C (400 degrees F) and get your sweet potatoes into a pot of salted water to boil.

Make the fluffy topping:

Once the potatoes are tender drain them well and mash them with your oil or butter and milk until smooth.

Build the flavor base:

Heat oil in a skillet and cook your onion carrots and celery until they start to soften and smell amazing.

Add garlic and lentils:

Stir in the garlic for a minute then add the lentils broth tomatoes tomato paste and spices.

Let it thicken:

Bring everything to a bubble then lower the heat cover and let it simmer until the lentils are cooked through.

Finish the filling:

Fold in the frozen peas and season generously with salt and pepper before removing the pan from the heat.

Assemble the pie:

Pour the savory lentil mixture into your baking dish and spoon the mashed sweet potatoes evenly over the top.

Golden the top:

Drizzle with a little extra oil and bake for 20 minutes until the top is lightly golden and crisp.

Patience pays off:

Let the dish sit for about five minutes so the layers set before you dig in.

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There was a quiet Sunday afternoon recently where I made this just for myself and ate it straight from the baking dish. It felt like a warm hug after a long week of running around. Those solo moments with a good meal are often the most restorative.

Serving Suggestions

I like to serve this with a simple side of greens to balance out the richness of the potatoes. A crisp salad with a tangy vinaigrette cuts right through the heaviness. It keeps the meal feeling light enough for a weeknight but special enough for guests.

Making It Ahead

This dish is actually a champion for meal prep because the flavors meld together overnight. You can assemble the whole thing and keep it in the fridge before baking. Just add a few extra minutes to the baking time if you are putting it in cold.

Freezing Instructions

If you want to save some for later this recipe freezes incredibly well without losing texture.

• Wrap the unbaked pie tightly with foil and plastic wrap before freezing.
• Thaw it overnight in the refrigerator before baking as directed.
• You can also freeze individual portions for quick work lunches.

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I hope this recipe brings as much comfort to your table as it has to mine. Enjoy every hearty bite.

Recipe FAQs

→ Can I use regular potatoes instead of sweet potatoes?

Absolutely. You can substitute russet or Yukon gold potatoes for the sweet potatoes if you prefer a traditional flavor profile.

→ How do I store leftovers?

Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.

→ Is this dish gluten-free?

Yes, provided that your vegetable broth and tomato paste are certified gluten-free. Always check labels to ensure no hidden gluten ingredients are present.

→ Can I freeze this dish?

Yes, it freezes well. Assemble the pie, let it cool, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

→ What can I serve with this?

It pairs wonderfully with a crisp green salad, steamed broccoli, or roasted green beans to add freshness and texture to the meal.