Vegan Lentil Sweet Potato Pie

The first time I made this, I was standing in my kitchen on a rainy October evening, staring at a pile of sweet potatoes I'd picked up without a real plan. My partner had just mentioned missing the comfort of shepherd's pie, and I thought, why not make it vegan? Two hours later, pulling that golden-topped dish from the oven, I realized I'd stumbled onto something that felt both warming and unexpectedly elegant.

I served this to my sister on her birthday dinner, and she kept saying it tasted like what she'd been craving without knowing it. There's something about that creamy sweet potato top meeting the savory, umami-rich filling that just lands right on your tongue. She asked for the recipe before dessert was even finished.

Ingredients

• Sweet potatoes (1.5 kg, peeled and chopped): The star of the top—they're naturally sweet and creamy when mashed, so you don't need any strange substitutes.
• Olive oil or vegan butter (2 tbsp for the mash): Choose whichever you have on hand; the butter adds richness if you're feeling fancy.
• Unsweetened plant-based milk (1/4 cup): Use whatever you've got in the fridge—oat, almond, or soy all work beautifully.
• Salt and black pepper: A light hand here; you'll season the lentil layer more generously.
• Olive oil (2 tbsp for the filling): Medium-good oil is fine—save the fancy stuff for drizzling afterward.
• Yellow onion (1 large, diced): This becomes the flavor foundation; don't skip or rush the cooking.
• Garlic (3 cloves, minced): Fresh is non-negotiable; jarred garlic will leave a bitter taste.
• Carrots and celery (2 medium carrots and 2 stalks): The holy trinity with onion—this combination is your flavor base.
• Mushrooms (1 cup, diced): They add umami depth; cremini or button mushrooms work equally well.
• Red bell pepper (1, diced): Adds brightness and a slight sweetness that balances the earthiness.
• Tomato paste (2 tbsp): A small amount goes a long way; it adds concentrated richness.
• Cooked lentils (1.5 cups or 1 can): Brown and green lentils both work; they hold their shape better than red lentils.
• Vegetable broth (1 cup): Low-sodium lets you control the salt; homemade is even better if you have it.
• Soy sauce or tamari (1 tbsp): This is where the savory magic happens; tamari keeps it gluten-free.
• Dried thyme and rosemary (1 tsp each): These herbs are the soul of comfort; dried is actually better here than fresh.
• Smoked paprika (1/2 tsp): It gives you that deep, almost bacon-like warmth without any animal products.
• Frozen peas (1 cup): Add them at the very end to keep them bright and slightly tender.

Instructions

Get your oven ready and start the sweet potatoes:

Preheat your oven to 200°C (400°F) so it's warm when you need it. While it heats, peel and chop your sweet potatoes into roughly 2-inch pieces, then drop them into a large pot of cold salted water and bring it to a boil.

Cook the sweet potatoes until they're falling apart:

Once boiling, reduce the heat and let them simmer for 15–20 minutes until a fork slides through without resistance. You want them really tender here; undercooked sweet potato makes for a lumpy, sad mash.

Mash them while they're still warm:

Drain them well and return to the pot. Add your olive oil or vegan butter, plant-based milk, salt, and pepper, then mash until it's creamy and smooth—no lumps allowed. Taste it and adjust seasoning; set it aside.

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat, then add your diced onion and minced garlic. Let them cook together for 2–3 minutes until they smell absolutely incredible and the onion starts to soften.

Add all your vegetables:

Toss in your carrots, celery, mushrooms, and red bell pepper. Stir occasionally and let them cook for 6–8 minutes until everything softens and starts to release its moisture. You'll notice the pan gets a bit more fragrant and the vegetables turn from raw-looking to cooked.

Deepen the flavor with tomato paste:

Push everything to the side, add tomato paste to the cleared space, and let it cook for about 1 minute, stirring constantly. This toasted flavor is crucial.

Build the filling:

Add your cooked lentils, vegetable broth, soy sauce or tamari, thyme, rosemary, and smoked paprika. Stir well and let it simmer for 5–7 minutes until the liquid reduces and everything becomes thick and cohesive. The filling should be more like a stew than a soup.

Finish with the peas and seasoning:

Stir in your frozen peas (they'll thaw immediately) and taste the whole thing. Add more salt and pepper if it needs it—this is your last chance to adjust.

Assemble and bake:

Spread the lentil filling evenly in a 9x13 inch baking dish, then top with your sweet potato mash, smoothing it gently across the top. Bake for 20 minutes until the top is lightly golden and the edges are starting to bubble.

Optional broil for extra color:

If you want that deeper golden-brown top, broil for 2–3 minutes at the end, watching carefully so it doesn't burn. Let the whole dish cool for 5 minutes before serving—this helps it hold together.

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I learned something watching my eight-year-old niece eat this: comfort food doesn't need to be fancy or traditional to feel like home. She went back for seconds without being asked, and that moment made me realize this dish works because it's honest—it's warm, it's filling, and it tastes like someone cares.

Why This Recipe Works

The magic here is contrast—creamy versus hearty, sweet versus savory, smooth versus textured. The sweet potato layer isn't just a topping; it's an insulation layer that keeps the filling hot and melds with it while baking. The lentils give you that meaty substance you're looking for, and the mushrooms contribute an umami depth that makes everyone forget this is plant-based. The herbs tie it all together, pulling flavors from different traditions and making them feel like one coherent dish.

Making It Your Own

This recipe is flexible by design, which is what makes it so good for weeknight cooking. I've made it with regular potatoes mixed into the sweet potato layer for a different texture, added spinach and kale to the filling for extra greens without anyone noticing, and once I even stirred a splash of coconut milk into the mash because I was feeling indulgent. Some people serve it with a sharp green salad to cut through the richness; others add steamed green beans alongside. There's no wrong answer here.

• You can swap sweet potatoes for regular potatoes or do a fifty-fifty mix if you want less sweetness.
• Any vegetables you have lying around—zucchini, parsnips, green beans—can replace what's here.
• A drizzle of good olive oil and a few fresh herbs on top right before serving makes it feel restaurant-quality.

Storage and Leftovers

This dish actually gets better the next day when the flavors have settled and married together. Store it covered in the refrigerator for up to three days, then reheat gently in the oven at 180°C until it's warm through—the microwave works but tends to make the sweet potato layer separate from the filling. You can also freeze the unbaked assembled pie for up to three months; just add 10–15 minutes to the baking time when cooking from frozen. The beauty of cooking like this is that you get multiple meals from one evening of prep.

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This shepherd's pie has become the dish I make when I want to feed people something that feels substantial and caring. It's honest cooking, the kind that asks for your presence but rewards you with warmth.

Recipe Q&A

→ Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute sweet potatoes with Yukon Gold or russet potatoes for a traditional flavor and texture.

→ Is this dish suitable for freezing?

Absolutely. Assemble the pie, let it cool completely, wrap it tightly, and freeze for up to three months before reheating.

→ How can I make the filling richer?

Adding a splash of red wine or a spoonful of Marmite to the lentil mixture enhances the savory depth and umami flavor.

→ What vegetables work best in the filling?

While carrots, celery, and peppers are standard, you can also add parsnips, leeks, or chopped greens like spinach for variety.

→ How long should I bake it for?

Bake for 20 minutes at 200°C (400°F) until heated through, then broil for a few minutes to brown the top if desired.