Vegan Sweet Potato Shepherd's Pie

A slice of shepherd's pie with sweet potatoes and lentil filling.

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Vegan Sweet Potato Shepherd's Pie

Cozy vegan sweet potato shepherd’s pie with red lentils and savory sauce snuggled in sweet potato mash is a plant-based dream of comforting bites.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: British

Diet: Vegan

Servings:

Calories: 447kcal

Author: Denise Perrault

Ingredients

4 medium sweet potatoes peeled and diced
1 teaspoon paprika smoked or sweet
½ teaspoon salt
1 medium onion diced (1 – 1 ½ cups)
2 stalks celery diced (1 cup)
1 large carrot peeled and diced (1 cup)
2 cloves garlic minced or pressed
1 tablespoon marmite or 1 teaspoon miso paste
1 cup red wine or vegetable broth
2 cans tomatoes 15-ounce/400-gram cans
2 tablespoons fresh thyme chopped or 2 teaspoons dried
2 tablespoons vegan Worcestershire sauce (see notes)
2 cups red lentils rinsed and drained

US Customary - Metric

Instructions

Peel and cube the sweet potatoes. Add them to a large pot and add enough water to cover them by several inches. Bring the ingredients to a boil, then decrease the heat so they are simmering. Cover the pot and cook the potatoes until they are tender when pierced with a fork.
When the potatoes are done, drain them and allow them to cool a little. Transfer them to a large bowl. Sprinkle the paprika and salt over the potatoes. Use a potato masher to mash them smooth. You can also use a hand beater or food processor to mash them.
While the potatoes cook, start the lentil filling.
Heat a large skillet or large saucepan to medium heat. Add the onions, celery, and carrots. Cook them for 5 minutes until they soften and get translucent.
Add the garlic and stir for 30 seconds, then add the Marmite. Immediately add the red wine and stir it to deglaze the bottom of the pot.
Add the tomatoes, thyme, and Worcestershire sauce. Stir the bottom of the pot to release any stuck-on bits of ingredients.
Stir in the red lentils and bring the pot to simmer. Cover the pot, leaving an air vent. Simmer the lentils for about 15 minutes or until they are tender and get creamy. If the lentils start to dry before they are tender, add a bit of vegetable broth or water.
Taste the filling and add salt and/or black pepper if desired.
Preheat the oven to grill. See the notes for baking shepherd’s pie from cold.
Transfer the lentil mixture to a casserole dish (9 x 13 inches). Spread the filling evenly. Use the back of a spoon to spread the mashed sweet potatoes in an even layer over the top of the filling.
Place the casserole dish in the oven and grill for 15 minutes until the top is golden brown.
Remove the pie from the oven and let it sit for 5 minutes. Then serve it.

Notes

Shepherd’s pie can be made ahead of time and baked cold. To do this, preheat the oven to 350 degrees (180 C.). Bake for 45 minutes. If you want to brown the top, set the oven on grill (broil) for the last 10 minutes.
To make 2 tablespoons of vegan Worcestershire sauce, use 3 teaspoons soy sauce, 1 ¼ teaspoon lemon juice, 1 ¼ teaspoon maple syrup (or another vegan sweetener), and ½ teaspoon hot sauce, like Tabasco. You can also use miso paste or liquid amino acids.
Stove store leftover shepherd’s pie in the refrigerator for 4 days. To reheat bake in the oven for 25-30 minutes. Turn the oven on broil for the last 5 minutes to crisp up the top.

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