Lentil Sweet Potato Shepherd's Pie
A cozy vegan shepherd's pie made with brown lentils, sweet potatoes, carrots, peas, onion, and vegetable broth. This healthy comfort-food dinner is mild, kid-friendly, and served family-style.
- Comfort Food
- dinner
- family-meal
- Healthy
- kid-friendly
- plant-based
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
sweet potatoes, peeled and cut into 1-inch pieces · 2 Pound
Sweet Potato
100%
Details
carrots, diced · 2 Count
Carrots
90%
Details
vegetable broth · 3 Cup
Swanson Vegetable Broth
Sale
75%
Details
brown lentils, rinsed · 1 Cup
La Preferida® Lentils (Dry)
Sale
42%
Details
frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
tomato paste · 2 Tablespoon
Kroger® Tomato Paste
17%
Details
yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
11%
Details
olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
dried thyme · 1 Teaspoon
McCormick Whole Thyme Leaves
5%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- vegetable broth-3 cups
- sweet potatoes-2 lb
- carrots-2 medium
- brown lentils-1 cup
- yellow onion-1 medium
- frozen peas-1 cup
- olive oil-2 tablespoons
- tomato paste-2 tablespoons
- garlic powder-1 teaspoon
- dried thyme-1 teaspoon
- salt-1 teaspoon
- black pepper-1/4 teaspoon
Preheat the oven to 400°F (200°C). Rinse the lentils, peel and cut the sweet potatoes, dice the carrots and onion, and measure the remaining ingredients.
Keep fingers clear of the knife blade while peeling and cutting the vegetables.
Place the sweet potatoes in a large pot and cover with water. Bring to a boil, then cook for 12 to 15 minutes until fork-tender.
Use caution around boiling water and steam from the pot.
While the sweet potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5 minutes until slightly softened.
Stir in the tomato paste, garlic powder, thyme, salt, and black pepper. Cook for 1 minute until the tomato paste is darkened slightly.
Add the lentils and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 20 minutes; uncover and cook for 5 minutes more until the lentils are tender and the filling is thickened.
Lift the lid away from your face to avoid steam burns.
Drain the sweet potatoes well. Mash with the remaining 1 tablespoon olive oil and remaining 1/4 cup vegetable broth until smooth and spreadable.
Drain hot sweet potatoes carefully to avoid steam and splash burns.
Stir the frozen peas into the lentil filling and cook for 2 minutes until the peas are heated through. Spread the filling evenly in the baking dish.
Spoon the mashed sweet potatoes over the filling and spread gently to the edges. Bake for 12 to 15 minutes until the edges are bubbling and the topping is set.
Use oven mitts when handling the hot baking dish.
Let the shepherd's pie rest for 5 minutes before serving family-style.
Let the pie rest before serving so the filling is less likely to burn mouths.
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