Hearty Lentil & Veggie Shepherd's Pie (Vegan & Gluten-Free)
A comforting and flavorful vegan and gluten-free shepherd's pie made with a hearty lentil and vegetable filling, topped with creamy sweet potato mash.
Equipment
- Large oven-safe pot or Dutch oven
- Baking dish (9x13 inch)
Ingredients
Filling
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic minced
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 1 diced tomatoes undrained
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup frozen peas
- 1 cup chopped spinach
Topping
- 2 sweet potatoes peeled and chopped
- 1/4 cup unsweetened plant milk (almond or oat)
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened, then add garlic and cook for another minute until fragrant.
Cooking the Lentil Filling
- Stir in rinsed lentils, vegetable broth, diced tomatoes, tomato paste, thyme, rosemary, and smoked paprika. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender and liquid is absorbed. Season with salt and pepper.
Preparing the Sweet Potato Topping
- While the lentils simmer, place chopped sweet potatoes in a pot, cover with water, and boil for 15-20 minutes until very tender. Drain thoroughly.
- Mash the cooked sweet potatoes with plant milk, nutritional yeast (if desired), salt, and pepper until smooth and creamy.
Assembling and Baking
- Once the lentil mixture is ready, stir in the frozen peas and chopped spinach for 2-3 minutes until the spinach wilts slightly.
- Spread the lentil mixture evenly in the bottom of an oven-safe pot or a 9x13 inch baking dish.
- Carefully spoon the mashed sweet potato topping over the lentil mixture, spreading it evenly to cover and creating decorative peaks with a fork.
- Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling. Let stand for 5-10 minutes before serving.
Notes
For an extra rich flavor, you can sauté a chopped red bell pepper with the onions and carrots. If you don't have an oven-safe pot, simply transfer the lentil mixture to a baking dish before adding the sweet potato topping.