Vegan Sweet Potato and Lentil Shepherd’s Pie Recipe

Craving a comforting and hearty meal that’s also packed with nutrients and completely plant-based? Look no further! This Vegan Sweet Potato and Lentil Shepherd’s Pie is the perfect dish for a cozy night in or a crowd-pleasing dinner party. It’s surprisingly easy to make and delivers a flavour explosion with every bite.

This recipe swaps out the traditional ground meat for a delicious and satisfying lentil filling. Lentils are a fantastic source of protein and fiber, keeping you feeling full and energized. Combined with a medley of vegetables like carrots, celery, and peas, this filling is both wholesome and flavourful. We use vegetable broth and a touch of tomato paste to deepen the flavour profile, creating a rich and savory base that’s sure to impress.

The star of the show, however, is the creamy sweet potato topping. Instead of mashed potatoes, we use roasted sweet potatoes for a naturally sweet and vibrant layer. A little bit of plant-based milk and a touch of nutmeg add extra creaminess and warmth. This topping is not only delicious but also packed with vitamins and antioxidants, making it a healthier alternative to traditional mashed potatoes.

Here’s what you’ll need:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup brown or green lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 cup frozen peas
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup plant-based milk
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast sweet potatoes until tender, about 20-25 minutes.
2. While sweet potatoes roast, heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add lentils, vegetable broth, and tomato paste to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
4. Stir in frozen peas and season with salt and pepper to taste.
5. Mash the roasted sweet potatoes with plant-based milk and nutmeg. Season with salt and pepper to taste.
6. Pour the lentil mixture into a baking dish. Spread the sweet potato mash evenly over the top.
7. Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
8. Let cool slightly before serving. Enjoy this delicious and comforting Vegan Sweet Potato and Lentil Shepherd’s Pie!

This vegan shepherd’s pie recipe is perfect for anyone looking for a healthy, satisfying, and easy-to-make meal. It’s a guaranteed crowd-pleaser and a great way to incorporate more plant-based meals into your diet. Don’t forget to share your creations with us!

Ingredients:
olive oil, onion, carrots, celery stalks, brown or green lentils, vegetable broth, tomato paste, frozen peas, sweet potatoes, plant-based milk, nutmeg, salt, pepper

Tags:
Vegan, Shepherd’s Pie, Sweet Potato, Lentils, Recipe, Vegan Recipe, Plant-Based, Comfort Food, Healthy Recipe, Dinner, Lunch, Vegetarian, Meatless, Main Course, Vegetable Broth, Easy Recipe, Baking, Oven, Carrots, Celery, Peas, Nutmeg, Dairy-Free, Gluten-Free, Sweet Potato Shepherd’s Pie, Lentil Shepherd’s Pie, Vegan Comfort Food, Healthy Vegan Recipe