Lentil and Sweet Potato Shepherd’s Pie


A festive vegan spin on a classic dish, this mouthwatering and nourishing casserole packs 14 grams of protein per serving!

Serves 6

  • 2 pounds Japanese white sweet potatoes, roughly chopped with skins on
  • 8 cloves garlic, peeled and smashed
  • 1/2 cup fat-free unsweetened non-dairy milk
  • 1/4 tsp salt
  • 1 cup dried brown lentils
  • 1 large onion, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 8 ounces cremini mushrooms, de-stemmed and finely chopped
  • 1/2 Tbs dried sage
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 Tbs gluten-free tamari
  • 1 Tbs balsamic vinegar
  • 1 Tbs tomato paste
  • 10 ounces frozen peas, carrots & corn
  • 1/8 tsp paprika

1. Preheat oven to 350 F/ 175 C.

2. In a large pot, add sweet potatoes and garlic and cover with 1-inch of water. Bring to a boil, reduce heat to simmer and cook for 10 minutes, or until sweet potatoes are tender. Remove from heat, drain and mash until creamy. Add the soy milk and salt and thoroughly mix.

3. In a small pot, add lentils and cover with 1” of water, bring to a boil, reduce heat to simmer and cook for 20 minutes, or until tender. Remove from heat and drain.

4. In a large sauté pan over medium heat, add 1/4 cup of water, onions, celery and mushrooms and sauté for about 10 minutes, until vegetables are soft and translucent. Add 1-2 tablespoons of water if mixture begins to stick. Add thyme, sage, black pepper, tamari, balsamic vinegar, tomato paste, cooked lentils and frozen peas, carrots & corn and cook for 5 minutes to allow vegetables to defrost and flavors to mix.

5. Spread lentil mixture evenly in an 8x8” glass baking dish. Spread the sweet potato mashed evenly over the top. Lightly sprinkle with paprika to garnish. Bake for 30 minutes. Top should be golden brown.

Calories – 307
Fat – 0 g
Carbohydrates – 62 g
Protein – 14 g

Jesse Miner (www.chefjesseminer.com) is a vegan personal chef serving clients all over the San Francisco Bay Area. A proud father of two young boys, Jesse also shares his culinary knowledge with thousands of fellow parents in the popular Facebook group
“What Vegan Children Eat!”


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