Sweet Potato Lentil Shepherd’s Pie

Am I the only person who’s never had a real, authentic shepherd’s pie?

Last week, I figured that had to change, so I gave Pure Ella’s recipe a shot, but tweaked the amounts to serve three. My friend Mary saw me devouring sweet potatoes at lunch one day when she told me about this recipe that she made for her family at home (they strive for a mostly plant-based, whole foods diet).

Once she gave me the link, I knew I had to try this recipe ASAP!


Some sweet potatoes were boiled and mashed, and the “stew” part cooked up in a snap. I baked it in my roommate’s casserole dish and had enough for three meals! This was surprisingly filling, comforting, and oh-so-good. I topped it with scallions one day, black pepper another, and parmesan cheese on the last day.

Now, what should I do with the rest of the celery stalk? What are your favourite recipes that involve celery? I’m desperate to use it all up! 🙂

Sweet Potato Lentil Shepherd’s Pie


Serves 3

  • 2 medium-large sweet potatoes
  • 1/2 onion
  • 2 carrots
  • 1/2 cup sweet peas (frozen are fine)
  • 1/2 cup frozen organic corn
  • 1 large can of lentils (or 1 cup dried lentils, cooked: I cooked and drained 1 cup of red lentils)
  • 2 tablespoons of soy sauce (mine was low-sodium)
  • sea salt and pepper to taste
  • grapeseed oil for cooking
  • 2-3 sprigs of green onions for serving
  1. Peel and cut the potatoes into chunks (so they cook faster). Heat water in a large pot, and cook the potatoes in salted water.
  2. In a large pan, saute the chopped onions and carrots and cook until golden. Add the frozen peas and corn and cooked lentils and cover to cook for a few minutes. Add a bit of water if these veggies start to stick to the bottom of the pan. Add in the soy sauce, and season with salt and pepper. Keep covered, turn down the heat to low.
  3. Your potatoes should be boiled by now, drain and mash them with a potato masher. Taste and season with salt and pepper. You can add some milk for mashing.
  4. Scoop the lentil veggies mixture on the bottom of an oven-safe dish or ramekins (for individual sizes) and top with the mashed potatoes. Cover and bake in a preheated oven at 350F for 15-20 minutes. Remove from oven and let sit for 10 minutes before serving.

Washing and chopping the veggies was the only time-consuming part – after popping the dish into the oven, you’re good to go!


PS: Jack at Jack’s Balancing Act has a wonderful lentil sweet potato shepherd’s pie recipe as well! She also suggests freezing a couple portions, which is a brilliant idea. 🙂