Lentil Sweet Potato Shepherd's Pie - Conscious Cooking
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Lentil Sweet Potato Shepherd’s Pie

There are so many different ways to make Shepherd’s pie. In Quebec, here, the way we traditionally make it is by using ground beef, creamed corn and a layer of mashed potatoes. Most people love it and its a comfort food for many but it’s a dish that I could never stand. I never like it. When I was a child, it’s a dish that would make me gag, literally. And people eat it with ketchup. Definitely not in my taste.

This version is very different and it’s a dish I really enjoy. It’s vegan so I use brown lentils, peas and carrots, and a layer of sweet potato on top. There is no meat, corn, butter or milk. It’s vegan, gluten- and grain-free. It’s a much healthier way to eat Shepherd’s pie and it tastes absolutely delicious. You need to try it. You may like it even more.

It’s not that time consuming but it’s not the quickest meal to make so you may want to make it when you have more time on hands. The good thing is that it makes excellent leftovers. You can even freeze the last few pieces.

I served it with vegetables because I just love vegetables haha but it’s perfect and complete on its own.

It’s a meal that everybody enjoyed, even one toddler and two teenagers.

Hope your family enjoy this meal too.

Now cooked, ready to cut and dig in!

Lentil Sweet Potato Shepherd's Pie

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Serves: 8
Prep Time: 50 min Cooking Time: 30 min Total Time: 1 h 20 min

Vegan Shepherd's pie made with brown lentils, peas and carrots, and a sweet potato topping. It's absolutely delicious and makes great leftovers.


  • Lentils Layer
  • 2 cups brown or green lentils, rinsed
  • 4 cups vegetable broth
  • ½ teaspoon unrefined salt
  • Vegetable Layer
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup peeled and diced carrots
  • 1 cup fresh or frozen garden peas
  • ¾ teaspoon dried thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • Sweet Potato Layer
  • 3 lbs sweet potatoes, peeled and chopped (about 3 mediums)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon unrefined salt
  • Pinch ground black pepper
  • Pinch smoked paprika



After having rinsed the lentils, put them into a medium saucepan. Put the heat to medium and cook stirring often to evaporate excess water. Then, add in broth and salt and give it a stir. Bring to a boil. Reduce heat to low, cover, reduce heat to low and cook until lentils are tender, about 30 to 40 minutes.


Meanwhile, boil sweet potatoes until fork tender, about 10-15 minutes. Do not overcook. Drain sweet potatoes in a colander and then transfer them to a food processor. Add in olive oil, salt and pepper and process until silky smooth. Alternatively, mash with a potato masher. Reserve.


Preheat oven to 350F.


In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until onions have softened. Add peas and carrots, thyme, salt and pepper, and cook until vegetables are tender, about 10-12 minutes.


Add cooked lentils to the pot with the vegetables and stir to combine.


Spread lentils and vegetable mixture into a large baking dish (I used an 8” x 13”) and press firmly.


Cover with a layer of mashed sweet potato.


Bake for about 25-30 minutes. Allow to cool slightly before cutting and serving.

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