Shepherd’s pie is a timeless comfort food that brings warmth to the table with its rich filling and creamy mash. Traditionally made with meat, this Vegan Lentil Mushroom Sheperd’s Pie With Sweet Potato Mash version is a hearty and satisfying plant-based twist. Packed with earthy mushrooms, lentils, and a velvety sweet potato topping, this dish offers a super comforting mix of flavors and textures.
This shepherd’s pie is perfect for cozy family dinners, festive gatherings, or as a make-ahead meal for busy weeks. In fact it’s great for meal prep!
Whether you’re already plant based or just looking to incorporate more plant-based meals into your diet, this shepherd’s pie it’s sure to impress with its robust flavors and satisfying consistency. With very simple ingredients it’s non vegan approved!
What Ingredients You’ll Need + Substitutions (Full quantities below)
- Sweet Potatoes – For the mash topping. Regular potatoes or a mix of sweet and regular can be used if you prefer!
- Plant Milk – Helps make the mash creamy. Any unsweetened plant milk, such as almond, soy, or oat, works well.
- Oil – Used for sautéing and in the mash. Olive oil or a more neautral oil can be used based on flavor preference.
- Lentils – The heart of the filling. Use canned lentils for convenience, or cook dried lentils if you prefer.
- Mushrooms – Add an umami depth to the filling. Use any variety like cremini, button, or portobello.
- Carrots – Add more onion instead, or leave them out if preferred.
- Onion – Essential for flavor. Shallots or leeks can substitute for a milder taste.
- Soy Sauce – Adds a savory depth. Tamari or coconut aminos work as gluten-free alternatives.
- Tomato Paste – Richness and acidity to balance flavors. Use tomato passata or puree instead in a 3:1 ratio.
- Paprika – Provides a subtle smoky flavor.
- Dry Parsley – Adds an herby note. Fresh parsley or thyme can be used as substitutes as well as mixed herbs.
- Flour/Oat Flour – Thickens the filling. Cornstarch can be used for another gluten-free option.
Lentil Mushroom Sheperd’s Pie With Sweet Potato Mash – Instructions (Step by Step)
Here the recipe is divided into steps with pictures to show you what is should look like if you find it helpful to see the ingredients and steps. The full recipe is at the bottom of the page.
Prepare the Sweet Potatoes
- Peel and chop the sweet potatoes into chunks.
- Boil the sweet potatoes in a large pot of salted water for 15-20 minutes until fork tender. Drain and return to the pot.
- Add plant milk, oil and salt and pepper the boiled sweet potatoes and mash until smooth and creamy. Set aside.
Preheat the oven
- Preheat the oven to 180C/350F
Prepare the Filling
- While the potatoes are boiling, heat oil in a large pan over medium heat.
- Finely chop the onion and carrots, and add them to the pan. Cook for 5-7 minutes until softened.
- Add the sliced mushrooms and continue to sauté for another 5 minutes until the mushrooms reduce in size and release their moisture. All the water released from the mushrooms needs to evaporate.
- Stir in soy sauce/tamari, and tomato paste and cook for 1 minute. Then add in the lentils, mix well to ensure all ingredients are coated evenly. Let it cook for 2-3 minutes
- Sprinkle in the paprika, dry parsley, and flour stirring for another 2 minutes. Finally season with salt and pepper.
Assemble the Pie
- Transfer the filling into an oven-safe baking dish, spreading it evenly.
- Spoon the mashed sweet potatoes over the filling, spreading it carefully to cover the entire surface. Use a fork to create ridges on top, which will crisp up during baking.
Bake the Pie
- Place the pie in the preheated oven and bake for 40 minutes at 180°C (350°F).
- For a golden finish, switch the oven to grill (broil) for the last 5 minutes until the top becomes slightly crisp.
Storage Instructions
- Refrigeration – Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing – This shepherd’s pie freezes well. Allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Reheat in the oven at 180°C (350°F) for 20 minutes or until heated through. Alternatively, microwave individual portions for 3-4 minutes.
Sheperd’s Pie Variations
- Add More Veggies – Incorporate peas, spinach, kale into the filling for added nutrients and flavor.
- Different Topping – Instead of sweet potatoes, use regular mashed potatoes, cauliflower mash, celeriac mash or a mix of them.
Why You’ll Love This Recipe
- Comforting and Hearty – A warm, filling dish perfect for chilly evenings.
- Healthy and Nutrient-Dense – Packed with plant-based protein, fiber, and vitamins.
- Easy to Make – Simple ingredients and straightforward steps.
- Meal Prep Friendly – Great for batch cooking and storing.
- Crowd Pleaser – Loved by vegans and non-vegans alike!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Lentil Mushroom Sheperds Pie With Sweet Potato Mash
A hearty and comforting vegan lentil mushroom shepherd’s pie topped with creamy sweet potato mash. Perfect for cozy dinners or meal prep.
Equipment
- 1 Baking Dish 11×7 inches and slightly smaller at the base
Ingredients
Sweet Potato Mash
- 1.1 kg sweet potatoes
- 2 tbsp plant milk
- 1 tbsp oil
- salt and pepper to taste
Lentil Mushroom Base
- 2 cans brown lentils 500g drained weight
- 300 g button mushrooms
- 2 carrots
- 1 medium white onion
- 3 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 1/4 tsp paprika
- 1/4 tsp dry parsley
- 1 tbsp plain flour or oat flour for GF
- salt and pepper to taste
Instructions
Sweet Potato Mash
- Peel and chop 1.1kg of sweet potatoes into chunks.
- Boil the sweet potatoes in a large pot of salted water for 15-20 minutes until fork tender. Drain and return to the pot.
- Add 1 1/2 tbsp of plant milk, 1 tbsp of oil and salt and pepper to taste the boiled sweet potatoes and mash until smooth and creamy. Set aside.
- Preheat the oven
- Preheat the oven to 180C/350F
Lentil Mushroom Base
- While the potatoes are boiling, heat 3 tbsp of olive oil in a large pot over low/medium heat.
- Finely chop 1 onion and 2 carrots, and add them to the pan. Cook for 5-7 minutes until softened.
- Add 300g of chopped mushrooms and continue to sauté for another 5 minutes until the mushrooms reduce in size and release their moisture. Increase the heat to get rid of all the water released from the mushrooms, it needs to evaporate.
- Stir in 1 tbsp of soy sauce or tamari, and 2 tbsp of tomato paste and cook for 1 minute. Then add in 2 cans of lentils drained (about 500g drained eeight), and mix well to ensure all ingredients are coated evenly. Let it cook for 2-3 minutes.
- Sprinkle in 1/4 tsp of paprika, 1/4 tsp of dry parsley or other dry herbs, and 1 tbsp of plain flour or oat flour. Mix to combine and cook for another 2 minutes. Finally season with salt and pepper.
- Transfer the filling into an oven-safe baking dish, spreading it evenly.
- Spoon the mashed sweet potatoes over the filling, spreading it carefully to cover the entire surface. Use a fork to create ridges on top, which will crisp up during baking.
- Place the pie in the preheated oven and bake for 40 minutes at 180°C (350°F).
- For a golden finish, switch the oven to grill (broil) for the last 5 minutes until the top becomes slightly crisp.
Tried this recipe?Let us know how it was!
