Sweet Potato Lentil and Vegetable Shepherds Pie

This ‘Sweet Potato Lentil and Vegetable Shepherds Pie’, is a British classic we all love. This recipe has been Veganised based on the basic dish we all know. Serve it with some extra greens and gravy for a comforting evening meal for the whole family.

Sweet Potato Lentil and Vegetable Shepherds Pie

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You know when you get a proper Hankering for something?! Well it is very rare that happens with Classic dishes like this but considering it’s been a good couple of years since I’ve had a Shepherd’s Pie type recipe; this ‘Sweet Potato Lentil and Vegetable Shepherd’s Pie’ just had to happen.

Maybe it’s the time of year that got me fancying something comforting with lashings of Gravy and Vegetables? I don’t know but I’m not complaining because it’s nice to go back to Classic recipes that your Mumma used to make for you. Albeit, my Mumma used to make a more classic take on Shepherd’s Pie with a ‘meat-free mince’ base and a creamy white potato topping; often with grated cheese atop, but this is an optional addition of course, but one I like!

A typical meat-eaters Shepherd’s Pie is with Lamb mince, but having always been Vegetarian and most recently Vegan, this has always been replaced by an alternative in my household and now instead of the use of ‘meat-free mince’ like my Mumma’s favourite, I always opt to use Lentils in place of a ‘mince’ alternative. Lentils are a personal preference as I prefer to stay away from packaged items where possible and instead use legumes, and Lentils are a good plant-based choice which are a rich source of Protein and Carbohydrates.

Sweet Potato Lentil and Vegetable Shepherds Pie

When choosing the Lentil’s for this ‘Sweet Potato Lentil and Vegetable Shepherd’s Pie’ recipe, make sure to use a more robust Lentil such as a Green, Brown or Puy Lentil, instead of Red Lentils which I find get too mushy for recipes like this. Always make sure your Lentil’s are thoroughly cooked through and if they require soaking, make sure you do this beforehand for sufficient time.

To accompany the Lentil’s, I like to use Carrot and Courgette in my mixture for a little texture and substance, which also need to be cooked for sufficient time to ensure they are soft enough. I’m sure there are many options for the cooking ‘broth’ as such, but I have provided my favourite in this recipe which includes a combination of tomato passata, stock and red-wine (check for Vegan-friendly ones), combined with Soy sauce and Worcestershire sauce for a Unami and ‘meaty’ flavour and then I use a good dose of mixed herbs.

Next, is the all-important mashed potato topping, which is of course very easy to make and I always do this step first as they can be set aside and mashed at the last minute. I always use Sweet-Potato because they are my favourite for pretty much all my Potato needs; and they barely need any additional ingredients such as dairy-free spread or milk, as I find they mash extremely easily without, but a splash of milk will add a little creaminess and a dash of dairy-free spread will add a little decadence to your creamy mash potato. Then, to cheeze or not to cheeze? That is the question, and the answer is up to you, but I prefer to cheeze with a little sprinkling.

Sweet Potato Lentil and Vegetable Shepherds Pie

Maybe not such a traditional Shepherd’s Pie recipe, but then tell me a Vegan who does traditional? This ‘Sweet Potato Lentil and Vegetable Shepherd’s Pie’, is perfect with lashing of Gravy and Vegetables, and serving for Winter evenings, sharing with friends and family. It’s even more perfect for leftovers the following day or even two, because who doesn’t love to cook once and eat twice!

Sweet Potato Lentil and Vegetable Shepherds Pie

If you love this recipe, you might like to try:

The Best Vegetarian Tagine

Ratatouille Bake

Cauliflower, Spinach and Peanut Millet Risotto

Vegan Mince Lasagne

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sweet Potato Lentil and Vegetable Shepherds Pie
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: British
Serves: Serves 4
  • 2 large sweet-potatoes, peeled and diced
  • 2 tbsp soya milk
  • pinch salt and pepper
  • 1 onion, peeled and diced
  • 1 bell pepper, de-seeded and diced
  • 2 garlic cloves, minced
  • ½ cup dried lentils, cooked accordingly
  • 1 large carrot, peeled and diced small
  • 1 courgette, diced small
  • 1 can passata (Usually 400g) or half passata and half vegetable stock
  • ¼ cup Vegan red wine (optional)
  • 1 tbsp tomato paste
  • 2 tsp dried mixed herbs
  • 1 tbsp soy sauce
  • 1 tbsp Vegan Worcestershire sauce
To serve
  • Gravy
  • Vegetables
  • Dairy-free Cheeze shreds
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Set aside a casserole dish.
  2. Heat a large saucepan of boiling water and add the potatoes, cook over a medium simmer until soft (approx. 20 minutes).
  3. Once soft, drain them, and add the milk and seasoning and mash until smooth. Set aside.
  4. In a large saucepan, eat a tbsp. oil and add the onion and saute for 5 mintues, then add the bell pepper for a further five minutes, before adding the garlic cloves for a few mintues until fragrant.
  5. Next add the dried mixed herbs, give it a good stir, then add the tomato paste and stir through.
  6. Then add the soy sayce, Worcestershire sauce and red wine (if using) and let cook off for a few minutes.
  7. Then add the passata and/or vegetable stock and bring to a low simmer, before adding the courgette and carrots.
  8. Cook with the lid on for 15-20 minutes, until the vegetables are tender and the liquid has reduced.
  9. Then stir through the cooked lentils and cook for a few more minutes, ensuring the liquid has reduced and the vegetables are cooked through.
  10. Now, assemble the mixture into a casserole dish or individual dishes; place the lentil/vegetable mixture in the bottom and then layer the mashed potatoes over the top, smooth it out with a fork, and add the dairy-free cheeze if desired.
  11. Cover the dish loosely with foil and bake in the oven for 30-40 minutes, until golden, cheeze has melted and the filling is bubbling.
  12. Serve with your choice of vegetables and gravy.

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