Description

Discover the comforting flavors of Sweet Potato and Lentil Shepherd’s Pie, a plant‑based twist on a classic favorite. This hearty casserole layers a savory lentil‑vegetable stew with aromatic thyme and rosemary beneath a silky, golden sweet potato mash. Ready in under an hour, it offers protein‑rich lentils and nutrient‑dense sweet potatoes with a satisfying texture that pleases the whole family. Perfect for weeknight dinners, meal prep, or gatherings, this easy recipe delivers wholesome goodnes

Ingredients

Scale

2 large sweet potatoes, peeled and cubed
1 cup lentils, rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon thyme
1 teaspoon rosemary
2 cups vegetable broth
1 tablespoon olive oil
salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Boil sweet potatoes until tender, drain and mash with salt.
Heat olive oil in skillet, sauté onion, carrots, celery until softened.
Add garlic, thyme, rosemary and cook 1 minute.
Add lentils and vegetable broth, simmer until lentils are tender, about 25 minutes.
Spread lentil mixture in baking dish, top with mashed sweet potatoes.
Bake 25‑30 minutes until top is golden.

Notes

For a richer topping
stir a tablespoon of butter into the mashed sweet potatoes. Add frozen peas or corn for extra color. Leftovers store well in the refrigerator for up to four days or freeze for three months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 pie
Calories: 300
Sugar: 5g
Sodium: 400mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Keywords: Sweet Potato and Lentil Shepherd’s Pie, vegetarian shepherd's pie, lentil casserole recipe, sweet potato mash recipe, easy weeknight dinner, plant based comfort food