Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



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

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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 Shepherds Pie [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


  • 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!





Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful. Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

King Oyster Scallops With Lemon Cashew Cream Sauce [Vegan, Gluten-Free]

Matcha Zebra Cheesecake [Vegan, Grain-Free]

Warm Broccolini and Shiitake Baby Kale Salad [Vegan]

Warm Broccolini and Shiitake Baby Kale Salad

Apple Spice Rolls [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Sweet Potato and Sage Lentil Shepherd’s Pie [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×