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3 white ramekins filled with lentils and vegetables, topped with sweet potato and thyme.

Vegan Lentil & Sweet Potato Shepherd’s Pie

  • Author: Christin Gillespie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Category: Main Dish
  • Method: Stovetop & Oven


This hearty, Vegan Lentil & Sweet Potato Shepherd’s Pie is filled with protein rich lentils and flavorful vegetables, topped with fluffy maple sweet potatoes, and is then baked to perfection. Enjoy this satisfying recipe anytime of the year for a hot, delicious, and comforting meal that everyone will love.



Always opt for organic ingredients.

For the Lentil Filling

  • 8 oz button mushrooms
  • 1 medium yellow onion, chopped
  • 1 clove garlic
  • 1/2 tsp dry thyme
  • 1/2 cup frozen peas
  • 1 carrot, diced
  • 1 stalk celery chopped 
  • 1/2 cup dry green lentils 
  • 1 tbsp balsamic vinegar 
  • 1 tbsp tomato paste
  • 1/2 cup vegetable broth 
  • 1 tbsp flour

For the Potato Topping

  • 1 large or 2 small sweet potatoes, chopped 
  • 1 tbsp maple syrup 


  • Heat a large pot over medium heat. Once hot, add a splash of water, onions, garlic, carrots, mushrooms, and celery. Sauté for about 4-5 minutes.
  • Add tomato paste, flour, and balsamic vinegar.

  • Then add lentils, vegetable broth, thyme, and garlic powder. Stir and bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).

  • In the last 10 minutes of cooking the lentils, add the frozen peas, stir, and cover to meld the flavors together.

  • While lentils are cooking, place sweet potatoes in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes.

  • Once cooked, drain and transfer to a large mixing bowl. Use a potato masher or fork to mash until smooth. Add maple syrup and set aside

  • Transfer the lentil mixture to your oven-safe ramekins or baking dish and top with mashed sweet potatoes. Smooth down with a spoon or fork.

  • Set on a baking sheet, for easy clean up, and bake for 15 minutes or until the potatoes are lightly browned on top and the edges are bubbling.

  • *Optional: broil 1 to 2 minutes to achieve a crispy top.

  • Let cool briefly before serving, 5 -10 minutes. The longer it sits, the more it will thicken.

  • Enjoy!

  • Alternatively, completely completely before covering, and then store in the fridge up to 4-5 days or in the freezer up to 2 months. Reheats well in the microwave or in the oven.