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Plant-Based Lentil and Sweet Potato Shepherd's Pie Recipe

Shepherd's Pie is a classic home-cooked meal that traditionally uses ground beef or lamb, but this version uses perfectly-seasoned lentils as a protein- and fiber-rich substitute. Our recipe also replaces the usual mashed potato topping with beautiful and nutritionally powerful mashed sweet potatoes. This is a great recipe for holidays, or any time you want a tasty meal that can warm your heart.

Plant-Based Lentil and Sweet Potato Shepherd's Pie Recipe

  • Category: Dinners
  • Prep Time: 90 minutes
  • Servings: 6

Here’s what you need:

Main Ingredients
  • 4 medium sweet potatoes
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 4 1/2 cups Maiya Kaimal Ready-to-Eat Red Lentils & Butternut Squash Dal
  • 2 15oz cans of diced tomatoes
  • 2 tbsp Coconut Secret Soy-Free Seasoning Sauce
  • 1/2 cup chopped spinach
  • 1 tbsp chopped basil with extra to garnish with
  • 2 tbsp Minor Figures Oat Milk, or as needed
  • Sea salt, to your liking

Directions

  • Peel and chop your sweet potatoes into 1-inch pieces, then boil for 15-20 minutes or until soft enough to mash.
  • Mash sweet potatoes, adding Minor Figures Oat Milk to reach a smooth consistency, and salt to taste.

  • Preparing the lentil filling
  • While your sweet potatoes cook, chop onions, carrots, and celery into small chunks or use a food processor. Then sauté in a large skillet over medium heat with a splash of water until softened.
  • Once veggies have softened, add your lentils to the pan, then cook for another 5 minutes.
  • Preheat your oven to 350° F.
  • Add chopped spinach, Coconut Secret Seasoning Sauce, half of your basil, and your canned tomatoes (and their liquid) to the pan and simmer for 10-15 minutes.
  • Add lentil filling to a 9 x 13 baking dish or distribute evenly into individual oven-safe dishes, then spread sweet potato to cover. Bake in your preheated oven for 20 minutes or until browned to your liking.

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