This shepherd's pie is a complete meal! You have your protein/base and yummy potatoes on top. This rendition has a mushroom and lentil filling with a creamy sweet potato and sage topping!

Sweet Potato and Sage Lentil Shepherd’s Pie [Vegan, Gluten-Free]

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  • 1 cup dry lentils
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1, 8-ounces package button mushrooms
  • 3 large garlic cloves
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 tablespoon soy sauce
  • 1/2 cup unsweetened almond milk (or vegetable broth)
  • Salt and pepper to taste
  • 2 large sweet potatoes
  • 2 tablespoons vegan butter
  • 2 tablespoons fresh chopped sage


  1. Pre-heat oven to 400°F. Wrap each sweet potato in tin foil and place in the oven. Bake for about 1 hour or until tender.
  2. In the meantime, cook your lentils. Place 1 cup lentils in a pot with 6 cups water. Bring to a boil, then reduce to a simmer. Cook lentils for about 15 minutes.
  3. Saute onion, carrot, celery, and mushrooms in a large pan until tender. Add garlic, tomato paste, thyme, and soy sauce and saute for about 2 more minutes. Add the cooked lentils and almond milk.
  4. Stir to combine. Place lentil mixture in a large casserole dish and prepare the sweet potatoes
  5. In a small saucepan, heat the butter and sage. Cook for about 2 minutes.
  6. Remove the skin from the sweet potatoes, and place the flesh into the butter sage mixture. Mash to combine.
  7. Scoop sweet potato mixture over lentil mixture and spread evenly.
  8. Place back in the oven for about 10 minutes or until all heated through.
  9. Let sit for a couple of minutes before serving!


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