Lentil and Sweet Potato Shepherd’s Pie

I found this recipe on the One Million Women blog recently and loved it. I’ve made several Shepard’s Pie’s before, commonly with red wine and white potatoes, but this is a new age spin on a hearty winter classic! Even Pat enjoyed it!

2016-05-29 14.14.07

Makes 6 servings


  • 4 medium sweet potatoes
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 4 1/2 cups prepared lentils (around 2 cups of uncooked lentils)
  • 800g diced tomatoes
  • 2 tablespoons soy sauce
  • 1 tablespoon basil + more for garnish
  • 2+ tablespoons non-dairy milk (or butter)
  • Sea salt


Peel (if you’re that way inclined) and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.

Meanwhile, chop the carrots, onion, and celery into small chucks. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.

Once the veggies are softened, add lentils to the pan. You can use any kind of lentils you’d like – dried (cook them yourself) or canned (drained). Allow these vegetables to cook for several minutes. Preheat the oven to 180º C

Add the diced tomatoes along with a tablespoon of chopped (or dried) basil leaves and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors to mingle.

When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt and a splash of non-dairy milk until the consistency is perfect. Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes or to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving.

Keep warm!



Credit: http://www.1millionwomen.com.au/blog/lentil-and-sweet-potato-shepards-pie/


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