Lentil Sweet Potato Shepherd’s Pie
Green lentils and vegetables baked under a sweet potato topping. Start the potatoes and filling in parallel; the total includes resting before serving.
- batch-friendly
- casserole
- hearty
- Nut-Free
- oven-baked
- plant-based
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Garlic, minced · 3 Count
Garlic
Sale
100%
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Carrots, diced · 2 Count
Carrots
90%
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Sweet potatoes, peeled and cut into 1-inch chunks · 2 Pound
Sweet Potato
89%
Details
Vegetable broth · 3 Cup
Swanson Vegetable Broth
Sale
75%
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Yellow onion, diced · 1 Count
Jumbo Yellow Onions
49%
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Green lentils, dry · 1 Cup
Simple Truth Organic® Dry Green Lentils
42%
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Frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
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Tomato paste · 3 Tablespoon
Kroger® Tomato Paste
25%
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Olive oil · 3 Tablespoon
Kroger® Pure Olive Oil
9%
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Dried thyme · 1 Teaspoon
McCormick Whole Thyme Leaves
5%
Details
Black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Fine salt · 1.5 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- sweet potatoes-2 lb
- vegetable broth-3 cups
- dry green lentils-1 cup
- yellow onion-1 medium onion
- carrots-2 medium carrot
- garlic-3 cloves
- frozen peas-1 cup
- olive oil-3 tablespoons
- tomato paste-3 tablespoons
- fine salt-1 1/2 teaspoons
- dried thyme-1 teaspoon
- black pepper-1/2 teaspoon
Preheat the oven to 400°F and prepare a baking dish with room for the filling and topping. Use a deep 9-by-13-inch dish of at least 4 quarts at the base serving size; use additional dishes for larger quantities, keeping a similar filling depth.
Add the sweet potatoes to a large saucepan, cover with water, and bring to a boil. Cook for 15 to 18 minutes until the potatoes are fork-tender, then drain well.
Keep your face and hands away from steam when draining the sweet potatoes.
Mash the drained sweet potatoes with one-third of the olive oil, one-third of the salt and half the pepper until mostly smooth.
Heat the remaining olive oil over medium heat and cook the onion and carrots until softened, about 6–8 minutes. Start while the potatoes boil. Use a deep lidded skillet with room for the filling, at least 5 quarts at the base serving size.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the garlic, dried thyme, and tomato paste. Cook for 1 minute until the mixture smells savory and the tomato paste darkens slightly.
Add the lentils, broth and remaining salt and pepper; bring to a boil, then cover and simmer until the lentils are fully tender. Start checking after 25–30 minutes, adding a little water if needed before they soften. Once tender, uncover briefly as needed until the filling is thick and spoonable.
Cook the peas according to their package, then stir them into the hot lentil filling. Heat briefly to combine before assembling the casserole.
Spoon the lentil filling into the baking dish and spread the mashed sweet potatoes evenly over the top. Smooth the surface into an even topping with the back of a spoon.
Bake until the filling bubbles through the center and reaches at least 165°F there. Allow about 20–25 minutes, or longer as needed; the topping should be lightly browned.
Use oven mitts when handling the hot baking dish.
Rest for 10 minutes before dividing among servings. This lets the filling settle and cool slightly.
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