This comforting mushroom and lentil shepherds pie with sweet potato mash is perfect for a wholesome, healthy meal!
It's not just any sweet potato mash, it's cheesy sweet potato mash which is the perfect topping for the flavourful lentil and mushroom filling.
This isn't your traditional shepherd's pie, I've swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce.
I grew up eating vegetarian shepherds pie, my mum would switch the meat for lentils, beans or soya mince.
It's a meal I'll always associate with cosy, comforting family times. So I guess this is my adaption on my mums more traditional veggie shepherds pie!
The filling is made up of red lentils and mushrooms, they are a great texture combination. If you don't like mushrooms you can swap this for any veggie you like such as courgette, pepper, aubergine!
The flavour in the filling comes from a combination of spices and ingredients. We've got cumin, smoked paprika, vegetable stock, chopped tomatoes, soy sauce, marmite and herbs.
This recipe serves six, you can either serve it in a large dish or individual ramekins (like the photo below), which would work nicely for a dinner party!
The cooking time remains the same. If you want to crisp up the mash, turn to grill for a few minutes at the end!
For the mash, I used a vegan cheddar style cheese, a mozzarella style would work nicely too. A vegan cream cheese would also be delicious but you'll want to use less milk if you do this.
This sweet potato mash is melt in your mouth delicious. It's buttery, cheesy, smooth highly addictive.
I had to stop myself eating spoonfuls of it before putting it in the oven!
One of my favourite things about meals like this is when the sauce bubbles up on the sides and goes crispy. So make sure you scrape those bits and eat them, or save them for me!
Because this shepherds pie is quite juicy I don't serve it with a gravy, personally I don't think it needs it. But if you want gravy go ahead and make a quick instant one on the side!
I like to serve this with a side of sautéed green veg or leafy salad but it's also great on its own!
If you make the full quantity you'll have lunch or dinner ready for the next couple of days!
For more lentil recipes you may enjoy these:
Butternut and Red Lentil Curry
As always if you make this lentil shepherds pie with sweet potato mash be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Lentil Shepherd's Pie with Sweet Potato Mash
Vegan lentil and mushroom shepherd's pie with a buttery, cheesy sweet potato mash. The perfect comforting, cosy and healthy meal!
Ingredients
Sweet Potato Mash
- 1.25kg (about 5) sweet potatoes
- 120ml unsweetned almond milk
- 1 heaped tablespoon vegan butter
- 150g vegan cheddar style cheese
- Salt and pepper
Filling
- 1 red onion
- 4 garlic cloves
- 1 stick of celery
- 200g chestnut mushrooms
- 250g (1.5 cups) dried red lentils
- 2 tins (800g) chopped tomatoes
- 500ml vegetable stock
- 1 tablespoon tomato puree
- 2 tablespoon soy sauce
- 1 teaspoon marmite
- 1 tablespoon dried mixed herbs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper
Instructions
- Preheat the oven to 180C/350F.
- Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmer for about 20 minutes.
- Finely dice the onions and celery, crush the garlic and roughly chop the mushrooms. Heat some oil on medium heat in a large frying pan or saucepan and put the onion in.
- Next add the garlic, celery and then the mushrooms. Cook for about 5 minutes until the liquid from the mushrooms is absorbed.
- Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.
- Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.
- Add the milk and whisk using a hand mixer until soft. Add the butter and cheese and mix again. Taste and season with salt and pepper. Leave to one side.
- Stir the lentil mixture to make sure none is stuck to the bottom. The sauce should have thickened and darkened in colour and the lentils will be soft. Taste and season with salt and pepper.
- Place the lentil filling into a large dish or individual ramekins. Place dollops of the sweet potato mash on top and spoon to the edges. With the back of a fork gently make lines/peaks in the mash (this will help it to crisp).
- Pop in the oven for 25 minutes, you may want to place the dish on a baking tray in case of any spillages.
- If you want the mash a little crispier, turn on the grill and cook for a further few minutes.
- Serve and top with some fresh herbs! I like to serve with some sauteed green veg or a leafy salad.
- Will keep in the fridge in an air tight container for 3-5 days.
Notes
I used Violife cheddar style cheese. You can use any time of plant milk, such as soya or oat.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 366Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 1005mgCarbohydrates: 53gFiber: 10gSugar: 16gProtein: 15g
Hi could I make this ahead and freeze it?
Hi Angela, sorry for the late response, yes you can definitely freeze it, hope it turned out well for you! Tamsin xo
Love the sound of this recipe.
Just wondering if this can be made in advance?
if so, would it be best to assemble then cook, or cook each component then assemble when ready to cook.
Looking at making this on 28/07/2024.
I’ve cooked this several times and it’s always delicious even the non vegans that I cook for really enjoyed it. I don’t use the vegan cheese…it’s not necessary or nice…in my opinion. I’ve also frozen the lentil mix and added the sweet potatoes after it’s been defrosted and reheated it works really well.
@Annaliese, thank you for providing feedback on the freezing. i ws wondering about making/assembling in advance then cooking. your comment was very helpful.
Hi, I made this last night it was delicious, as we are neither vegetarian or vegan I used normal dairy cheese. I also did not add Marmite as had none..
Hi Colleen, thanks for your comment, so glad you enjoyed it 🙂 Tamsin xo
Can you use canned lentils or do they have to be dried?
Hi Stephannie, yes you can. I can't give exact measurements but you will need to reduce the liquid amount or let it cook and reduce/thicken before adding them 🙂 Tamsin xo
Made this last night with normal potatoes and brown lentils! Didn't have celery, so used a few nappa cabbage leaves. Was so good and filling. My normally meat-eating bf even loved it. He said he couldn't even tell there were mushrooms in it, but I could and they were delicious.
Hi Michelle, so glad you both enjoyed it! You've reminded me I need to make this recipe again asap! 🙂 Tamsin xo
Hi i’ve just made this for dinner today. I added some carrots and made some gravy.
it tasted really nice. I got enough for six meals, very economical. Will be on my favourites list.
Thank you for posting this.
Hi Angela, so glad you enjoyed it and will be making it again! 🙂 Tamsin xo
Once cooked, is this dish freezable?
Hi Jason, I haven't frozen this but I'm pretty certain it will be absolutely fine frozen! Tamsin xo
Thanks very much Tamsin, I can't wait to try it. Best wishes jasonx
Hi!, when adding the lentils, are they only rinsed? not cooked? so they get soft when added to the mushrooms etc and with the 3 cups of tomatoes?
Hi Kaia, yes the recipe calls for dried red lentils - they will cook in the sauce 🙂 hope you enjoy it, Tamsin xo
Hi, when you cook this do you put the lentils in dry?
Hi Emily, thanks for your comment, the recipe calls for dried red lentils 🙂 xo
Made for 6 eaten by 4 . So delicious
And my ist time cooking vegan .
Will have to try other recipes now.
Hi John, thank you so much I'm glad you enjoyed it! 🙂 xo
I made this dish a couple weeks ago and it was absolutely delicious! I am making it again this week for when my sister and niece and nephew come! Thank you for a very yummy recipe!!
Hi Sarah - thank you so much for your comment! I am so glad you enjoyed it and will be making it again! Tamsin xo
If using fresh tomatoes, how many cups or ounces/pounds would I need?
Also — How many cups or ounces/pounds of mushrooms does this require?
Hi Dawn, thanks for your comment. With the tomatoes you will need about 28 ounces/3 cups. For the mushrooms, about 7 ounces/2.5-3 cups. Hope that helps! xo
Where does the vegetable broth come in?
Hi Maxine, please add it in step 5 with the lentils and remaining ingredients 🙂
Instantly saving this one. It looks and sounds so good - I'm debating whether or not I had enough time to make this before I go to work tonight.
Update: I made this for dinner last night and it was so delicious. The mash was perfectly creamy and the filling was so tasty. Will definitely make this again, and I'm looking forward to enjoying it as leftovers all week.
Hi Rosie, thank you so much! I had been meaning to reply to your original comment to see if you had made it! I am so so glad you enjoyed it! Leftovers are the best xx