There’s something truly magical about digging into a bubbling shepherd’s pie straight from the oven. The golden peaks of mash, the rich savoury filling, the aroma that fills the kitchen — it’s the ultimate definition of comfort food. But this Lentil Shepherd’s Pie with Sweet Potato Mash takes that classic homestyle dish and gives it a nutritious, plant-based twist you’ll want to make again and again.
This isn’t your average shepherd’s pie. We’re swapping out meat for hearty red lentils and mushrooms, layering it with a creamy cheesy sweet potato mash, and baking it until golden perfection. It’s wholesome, satisfying, and packed with deep, smoky flavours that make you forget it’s 100% vegan.
Whether you’re a full-time vegan or simply looking for a lighter, veggie-forward dinner, this dish has everything you need: protein, fiber, comfort, and that irresistible “just one more bite” factor.
A Family Classic, Reinvented
Growing up, shepherd’s pie was the go-to comfort meal in my family. My mum used to make a vegetarian version using lentils or beans in place of mince, and it quickly became one of my favourite dinners. There’s just something so cozy about that bubbling filling and creamy topping fresh from the oven.
This recipe is my modern take on that nostalgic dish — a Lentil Shepherd’s Pie with Sweet Potato Mash that’s both comforting and nourishing. The sweet potatoes add a delicate sweetness that balances beautifully with the smoky, savoury lentil base. And the best part? The mash is cheesy, buttery, and so smooth that you’ll want to eat it by the spoonful before it even makes it onto the pie!
A Vegan Twist on a British Classic
Traditional shepherd’s pie uses minced lamb or beef, topped with regular potato mash and gravy. In this plant-based version, we’re keeping the spirit of the dish while giving it a healthy upgrade. The red lentils provide plenty of protein and a wonderful texture, while chestnut mushrooms add that satisfying umami depth usually found in meat.
The sauce itself is rich and tangy thanks to ingredients like tomato purée, soy sauce, smoked paprika, and marmite — a powerhouse combo that brings all the flavour without any animal products. Once baked, the filling becomes thick and hearty, bubbling beneath a layer of velvety sweet potato mash that crisps beautifully on top.
And let’s not forget the mash! The vegan cheddar-style cheese melts into the sweet potatoes, giving them a creamy, slightly tangy richness. The texture is fluffy yet indulgent — the perfect partner to the savoury filling below.
What Makes This Lentil Shepherd’s Pie Special
Besides being downright delicious, this shepherd’s pie is:
- Vegan and gluten-free friendly
- High in protein and fiber
- Family-approved comfort food
- Perfect for meal prep (it reheats beautifully for up to 4–5 days)
- Freezer-friendly, so you can make a big batch and enjoy later
The ingredients are simple and affordable — red lentils, sweet potatoes, mushrooms, onions, and pantry staples. Yet when they come together, the result feels like something straight out of a cozy café.
Texture and Flavor in Every Bite
The magic of this dish lies in the contrast between textures: the silky mash and the hearty, rich lentil filling. When you dig your spoon through the golden crust into that tomato-spiced lentil base, you get a perfect bite every time — creamy, earthy, and full of deep flavour.
The lentil mixture simmers slowly until thick and saucy, while the sweet potatoes boil away to creamy softness. Whipped with vegan butter, almond milk, and vegan cheese, the mash becomes irresistibly smooth and fluffy. And when baked, those little fork ridges on top turn delightfully crisp and golden — the kind of texture that makes comfort food feel comforting.
The Secret to the Best Vegan Shepherd’s Pie
If you want to elevate your Lentil Shepherd’s Pie with Sweet Potato Mash, here are a few chef-style tips:
- Use red lentils — They cook quickly and become tender without getting mushy, creating a naturally thick sauce.
- Add a touch of marmite or miso paste for a savoury boost.
- Go generous with the herbs and spices — dried thyme, cumin, smoked paprika, and black pepper create incredible depth.
- Crisp the top under the grill for a few minutes after baking — those golden ridges make all the difference!
- Don’t skip the cheese — vegan cheddar or mozzarella-style cheese makes the mash extra creamy and satisfying.
Serving Suggestions
This pie is hearty enough to stand alone, but it pairs beautifully with sautéed greens, steamed broccoli, or a fresh green salad for balance. If you prefer extra sauciness, you can add a drizzle of quick vegan gravy, but honestly, this pie is so juicy and flavourful that it doesn’t really need it.
It’s a perfect dish for family dinners, Sunday lunches, or even meal prep for the week. Serve it in one large casserole or make individual ramekins for a dinner party-style presentation — either way, everyone will want seconds!
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Cozy Comfort: Lentil Shepherd’s Pie with Cheesy Sweet Potato Mash
- Total Time: 1 hr 10 min
Ingredients
For the Sweet Potato Mash
1.25 kg (about 5 medium) sweet potatoes
120 ml unsweetened almond milk (or any plant milk)
1 heaping tbsp vegan butter
150 g vegan cheddar-style cheese (grated)
Sea salt and black pepper, to taste
For the Lentil Filling
1 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, minced
1 celery stalk, diced
200 g chestnut mushrooms, roughly chopped
250 g (about 1½ cups) dried red lentils, rinsed
2 × 400 g cans chopped tomatoes
500 ml vegetable stock
1 tbsp tomato purée
2 tbsp soy sauce
1 tsp marmite (or miso paste)
1 tbsp dried mixed herbs
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper, to taste
Instructions
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Preheat the oven to 180 °C / 350 °F.
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Prepare the sweet potatoes: Peel and cut them into 2-inch chunks. Place in a large pot of boiling water and simmer for around 20 minutes or until soft.
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Cook the filling: While the potatoes cook, heat oil in a large pan over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and celery, cook 1 minute more. Then stir in mushrooms and cook until most of their liquid has evaporated.
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Add lentils and sauce ingredients: Mix in lentils, tomatoes, stock, tomato purée, soy sauce, marmite, herbs and spices. Stir well, bring to a gentle simmer, and cook for about 25 minutes until thickened and the lentils are soft. Taste and adjust seasoning.
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Mash the sweet potatoes: Drain and return to the pot. Add almond milk and whip with a masher or hand mixer until smooth. Beat in vegan butter and cheese, season to taste, and set aside.
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Assemble the pie: Spread the lentil mixture into a large baking dish (or individual ramekins). Top with spoonfuls of sweet potato mash and gently spread to the edges. Use a fork to make ridges on top for extra crispness.
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Bake: Place on a baking tray and bake for 25 minutes, or until bubbling around the edges. For a crispier top, turn on the grill for an additional 3–5 minutes.
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Serve and enjoy: Let cool for a few minutes before serving. Top with fresh parsley and serve with sautéed greens or a leafy salad.
Notes
- Use any plant milk you like — oat, soy, or cashew all work beautifully.
- Violife cheddar-style cheese melts perfectly, but a vegan mozzarella or cream cheese style also works well. If using cream cheese, reduce the milk slightly.
- Swap mushrooms for zucchini, aubergine, or peppers if preferred.
- For extra depth, add a splash of balsamic vinegar to the filling before baking.
- Prep Time: 15 min
- Cook Time: 55 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
