Vegan Sweet Potato Shepherd’s Pie
This dreamy vegan shepherd’s pie has a green lentil and chestnut base, and I swapped the traditional potato puree for sweet potato puree instead, it’s soooo good. Delicious, comforting, and just sweet enough, a real celebration of a dish. It has a few steps, but trust me, it’s so worth it.
Why You’ll Love This Recipe:
- A comforting, plant-based twist on a classic shepherd’s pie
- Rich green lentil and chestnut base with a naturally sweet potato topping
- Naturally vegan and gluten-free
- Great for meal prep, reheats beautifully
Key Ingredients & Substitutions:
- Sweet potatoes – roasted on a bed of coarse salt for concentrated flavor, no added liquid needed. Canned sweet potato puree (like Farmer’s Market brand) works as a shortcut if you’re short on time, but if you can roast your own this way, don’t skip it, the flavor is so much deeper.
- Green lentils – soaking for at least 2 hours is optional, but it helps soften them, may make them a bit easier to digest, and gets them cooking a little faster.
- Chestnuts – pre-cooked, peeled, roasted chestnuts make this easy. Find them vacuum-packed at most grocery stores, especially around the holidays.
- Crushed tomatoes – tomato puree works as a substitute if that’s what you have.
Pro Tips for Success:
- Roasting the sweet potatoes on a bed of coarse salt (rather than boiling them) keeps the flavor concentrated and the texture from getting watery.
- Let the sweet potatoes cool slightly before peeling, the skin comes off easily once roasted.
- Cook the lentil layer until the liquid fully evaporates, this keeps the finished pie from getting watery.
- Want a golden, crispy top? Take the dish out after 50 minutes, drizzle or spray with a little more olive oil, and return it to the oven for the last 10 minutes.
Serving Suggestions
- Serve warm as a main dish, on its own or with a simple green salad
- Great for a holiday table or potluck
- Leftovers reheat beautifully in the oven
FAQ
- Do I need to soak the lentils? No, it’s optional. Soaking for at least 2 hours softens them, may make them easier to digest, and speeds up cooking a bit, but it’s completely your choice.
- Can I use canned sweet potato puree instead of roasting my own? Yes, it works as a shortcut, but roasting your own on a bed of coarse salt gives a much deeper, more concentrated flavor, worth the extra time if you have it.
- How do I get a golden top? Take the dish out of the oven after 50 minutes, drizzle or spray with a little more olive oil over the top, and bake for the final 10 minutes.
- Can I substitute the chestnuts? They add a subtle sweetness, but if you can’t find them, you can leave them out or substitute walnuts, though the flavor will be a bit different.
Looking for more recipes with sweet potatoes?
- Vegan Adzuki Bean, Kale and Sweet Potato Soup
- Lentils and Kale Stuffed Baked Sweet Potato
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
- Quinoa Salad with Sweet Potatoes and Carrots
Vegan Sweet Potato Shepherd’s Pie
Ingredients:
For the sweet potato puree:
- 3 medium sweet potatoes (about 2.2 lb/1kg) well washed
- 2 tbsp olive oil
- ¼ cup finely chopped parsley
- ½ tsp salt
- ¼ tsp freshly ground black pepper
For baking the sweet potatoes:
- 1 lb (½ kg) coarse salt
- Olive oil for brushing the sweet potatoes
For the lentil layer:
- 1 cup green lentils rinsed well and drained (soaking for at least 2 hours is optional, see Notes)
- 1 medium onion finely chopped
- 2 celery stalks (about 1 cup) chopped
- 1 small sweet potato (about 1 cup) peeled and finely grated
- 3.5 oz (100g) peeled and roasted chestnuts coarsely chopped
- 14 oz (400g) crushed tomatoes or tomato puree
- 3 garlic cloves chopped
- 3 tbsp olive oil
- 2-3 sprigs fresh oregano chopped, or 1 tbsp dried oregano
- 1 sprig rosemary (about 1 tbsp) chopped
- 1 tbsp sweet paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 cup water
Instructions:
- Bake the sweet potatoes: Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper and cover with a thick layer of coarse salt as a bed for the sweet potatoes. Brush the sweet potatoes with olive oil and prick all over with a fork. Place on the salt bed and bake for about an hour, until very soft. Let cool.
- Cook the lentil layer: While the sweet potatoes bake, heat 3 tbsp olive oil in a wide, deep pan. Add the chopped onion and celery, and sauté for 3-4 minutes, stirring occasionally. Add the grated sweet potato and garlic, and cook for another 2 minutes. Add the chestnuts, crushed tomatoes, oregano, rosemary, paprika, salt, pepper, and water. Mix well, cover, and bring to a boil. Lower to medium-low heat and cook for 25-30 minutes, until the liquid evaporates and the lentils are soft. Leave covered for a few more minutes.
- Prep for assembly: Preheat the oven to 350°F (180°C) and lightly grease the baking dish with olive oil.
- Make the sweet potato puree: Once the sweet potatoes are cool enough to handle, peel them, the skin should come off easily. Mash with a fork or potato masher in a bowl. Add the olive oil, chopped parsley, salt, and pepper, and mix well.
- Assemble: Spread the lentil layer evenly across the bottom of the baking dish. Layer the sweet potato puree on top and smooth it out with a fork, gently scoring the surface if you like.
- Bake: Bake, uncovered, for 1 hour. For a golden, crispy top, carefully remove the dish after 50 minutes, drizzle a little more olive oil on top, and return it to the oven for the final 10 minutes.
Notes:
- Soaking the lentils for at least 2 hours is optional, it’s completely your choice.
- No chestnuts on hand? Leave them out, or substitute walnuts, though the flavor will be a bit different.
- Canned sweet potato puree works as a shortcut, but roasting your own on a bed of coarse salt gives a much deeper, more concentrated flavor, worth the extra time if you have it.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
