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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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What Ingredients Do You Need To Make Sweet Potato and Sage Lentil Shepherd’s Pie [Vegan, Gluten-Free]

  • 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

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

  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!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Kristen Genton

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Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven different countries has shaped her taste buds to be anything but ordinary as she creates wholesome, healthy, and flavorful recipes. 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.

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