Vegan Lentil Sweet Potato Pie (Print version)

Savory lentil and vegetable filling topped with smooth sweet potato mash for a wholesome, comforting meal.

# Ingredient List:

→ Sweet Potato Mash

01 - 3 pounds peeled and chopped sweet potatoes
02 - 2 tablespoons olive oil or vegan butter
03 - 60 milliliters unsweetened plant-based milk
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground black pepper

→ Lentil Filling

06 - 2 tablespoons olive oil
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 cup diced mushrooms
12 - 1 red bell pepper, diced
13 - 2 tablespoons tomato paste
14 - 1.5 cups cooked brown or green lentils
15 - 1 cup vegetable broth
16 - 1 tablespoon soy sauce or tamari
17 - 1 teaspoon dried thyme
18 - 1 teaspoon dried rosemary
19 - 1/2 teaspoon smoked paprika
20 - 1 cup frozen peas
21 - Salt and pepper to taste

# How To Make It:

01 - Set the oven temperature to 400°F (200°C).
02 - Place peeled and chopped sweet potatoes into a large saucepan, cover with water, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain and return to the saucepan.
03 - Add olive oil or vegan butter, plant-based milk, salt, and pepper to the sweet potatoes and mash until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Cook diced onion and minced garlic for 2 to 3 minutes until fragrant.
05 - Add diced carrots, celery, mushrooms, and red bell pepper to the skillet and cook for 6 to 8 minutes until softened.
06 - Stir in tomato paste and cook for 1 minute. Add cooked lentils, vegetable broth, soy sauce or tamari, dried thyme, rosemary, and smoked paprika. Simmer for 5 to 7 minutes until the mixture thickens.
07 - Mix in frozen peas and adjust seasoning with salt and pepper as needed.
08 - Spread the lentil filling evenly in a 9x13 inch baking dish. Top with the sweet potato mash, smoothing the surface.
09 - Bake for 20 minutes, or until the top develops a slight golden color. Optionally broil for 2 to 3 minutes for additional browning.
10 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent and hearty without a trace of that 'I'm eating health food' feeling.
  • The creamy sweet potato layer is absolutely addictive, and nobody guesses there's no butter involved.
  • You'll have leftovers that somehow taste even better the next day.
02 -
  • Don't drain your sweet potatoes and immediately mash them in a food processor—you'll end up with glue instead of fluffy mash; hand-mashing is faster and better.
  • The filling needs to be completely cooled or at least room temperature before you top it, otherwise the heat will cook the mash unevenly and create a weird texture.
03 -
  • For extra golden color on the mash, mix a teaspoon of turmeric into the sweet potato topping—it won't change the flavor but gives it a beautiful burnished finish.
  • If your filling seems watery, simmer it uncovered for a few extra minutes before assembling; a thick, clingy filling that clings to your spoon is what you're after.

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