Sweet Potato, Lentil & Bean Shepherd's Pie
November 16, 2025
A healthy vegetarian shepherd's pie recipe perfect for cozy winter dinners.
Serves:3–5
Time:~60–70 minutes
One of my husband's favourite recipes, this vegetarian shepherd's pie is comforting but without feeling heavy. The filling is made with soft onions, sweet carrot, earthy lentils, and creamy beans cooked down in a warm, flavourful tomato base. It's topped with sweet potato and Parmesan, creating a delicious sweet and savory layer that brings everything together. I served it with a simple arugula salad to add a nice freshness to the dish.
Ingredients
Topping
- 3 large sweet potatoes ( about 1–1.1 kg), peeled and chopped
- 3 tbsp milk (whole or semi-skimmed for best flavour)
- 1 1/2 tbsp olive oil
- 2–3 tbsp grated Parmesan (optional but delicious)
- Salt & black pepper, to taste
Filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 small leek, sliced
- 2 medium carrots, finely diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- 2 tbsp tomato purée
- 1 × 400 g can chopped tomatoes
- 200 ml (¾ cup) vegetable stock - made with ¾ tsp Marigold bouillon powder, check your own packaging for exact measurements
Lentils
- 200 g (1 cup) dry brown lentils, rinsed
- 600–650 ml (2½ cups) water or stock (made with 2½ tsp Marigold bouillon powder, check your own packaging for exact measurements)
Beans
- 2 × 400 g can kidney beans, drained & rinsed
Seasoning
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- Salt & black pepper, to taste
Optional arugula side Salad
- 2-3 handfuls arugula
Dressing
- Juice of half a lemon
- 1/2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- Salt and pepper, to taste
Instructions
1. Cook lentils
- Add lentils to a pot, add water (no salt) or stock and bring to boil, reduce to a medium simmer (about 4 on induction) and simmer for 25 min until soft.
2. Make the sweet potato topping
- Add sweet potatoes to a pot of salted water. Boil for 12–15 minutes until soft. Drain and mash with the olive oil/butter, milk, Parmesan, salt, and pepper. Set aside.
3. Make the filling
- Heat the olive oil in a large pan. Add the onion, leek, and carrots. Cook for 8 minutes until soft. Stir in smoked paprika, cumin, and thyme. Cook 1 minute. Add tomato purée and cook for 1–2 minutes until slightly darkened. Add chopped tomatoes, stock, cooked lentils, and beans. Stir in soy sauce and vinegar. Simmer for 15 minutes until thick and cohesive. Season to taste with pepper and extra soy sauce if desired.
4. Assemble the pie
- Spoon the filling into an ovenproof dish. I used a rectangular ceramic baking dish measuring roughly 20 × 30 cm. Spread the sweet potato mash evenly on top. Use a fork to create ridges for extra crispness.
5. Bake
- Bake at 200°C (400°F) for 20–25 minutes, until golden and bubbling.
- For extra colour, broil (grill) for 3-5 minutes at the end.
6. Make the arugula salad
- In a small bowl, make the dressing by adding, lemon, olive oil, dijon mustard, honey, salt and pepper.
7. Serve
- Let it rest for 5 minutes before serving. Sprinkle with thyme, and serve with a side of the arugula salad.
Serving Suggestions
- •I like serving this shepherd's pie with something fresh on the side. I choose to pair it with a lemon-dijon arugula salad.
- •Roasted broccoli or green bean on the side are also great options if you want something a bit heartier.
Storage & Meal Prep
- •Leftovers keep really well and the flavours only get better.
- •Fridge: Store in an airtight container for up to 4 days.
- •Freezer: Freeze in portions for up to 3 months.
- •Reheat: Warm in the oven at 180°C (350°F) for about 10 minutes, or gently reheat in the microwave. If frozen, let it thaw in the fridge overnight for the best texture.
Variations & Substitutions
- •Make it vegan: Use plant milk instead of regular milk, and skip the Parmesan (or use a vegan option).
- •Sweet potato: You can use regular potatoes instead of sweet potatoes.
- •Use different beans: black beans would also work well in the dish.
- •Add more vegetables: add mushrooms for extra flavour.
Enjoy!
One of my husband's favourite recipes, this vegetarian shepherd's pie is comforting but without feeling heavy. The filling is made with soft onions, sweet carrot, earthy lentils, and creamy beans cooked down in a warm, flavourful tomato base. It's topped with sweet potato and Parmesan, creating a delicious sweet and savory layer that brings everything together. I served it with a simple arugula salad to add a nice freshness to the dish.
Ingredients
Topping
- 3 large sweet potatoes ( about 1–1.1 kg), peeled and chopped
- 3 tbsp milk (whole or semi-skimmed for best flavour)
- 1 1/2 tbsp olive oil
- 2–3 tbsp grated Parmesan (optional but delicious)
- Salt & black pepper, to taste
Filling
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 small leek, sliced
- 2 medium carrots, finely diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- 2 tbsp tomato purée
- 1 × 400 g can chopped tomatoes
- 200 ml (¾ cup) vegetable stock - made with ¾ tsp Marigold bouillon powder, check your own packaging for exact measurements
Lentils
- 200 g (1 cup) dry brown lentils, rinsed
- 600–650 ml (2½ cups) water or stock (made with 2½ tsp Marigold bouillon powder, check your own packaging for exact measurements)
Beans
- 2 × 400 g can kidney beans, drained & rinsed
Seasoning
- 1 tbsp soy sauce
- 1 tsp apple cider vinegar
- Salt & black pepper, to taste
Optional arugula side Salad
- 2-3 handfuls arugula
Dressing
- Juice of half a lemon
- 1/2 tbsp olive oil
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- Salt and pepper, to taste
Instructions
1. Cook lentils
- Add lentils to a pot, add water (no salt) or stock and bring to boil, reduce to a medium simmer (about 4 on induction) and simmer for 25 min until soft.
2. Make the sweet potato topping
- Add sweet potatoes to a pot of salted water. Boil for 12–15 minutes until soft. Drain and mash with the olive oil/butter, milk, Parmesan, salt, and pepper. Set aside.
3. Make the filling
- Heat the olive oil in a large pan. Add the onion, leek, and carrots. Cook for 8 minutes until soft. Stir in smoked paprika, cumin, and thyme. Cook 1 minute. Add tomato purée and cook for 1–2 minutes until slightly darkened. Add chopped tomatoes, stock, cooked lentils, and beans. Stir in soy sauce and vinegar. Simmer for 15 minutes until thick and cohesive. Season to taste with pepper and extra soy sauce if desired.
4. Assemble the pie
- Spoon the filling into an ovenproof dish. I used a rectangular ceramic baking dish measuring roughly 20 × 30 cm. Spread the sweet potato mash evenly on top. Use a fork to create ridges for extra crispness.
5. Bake
- Bake at 200°C (400°F) for 20–25 minutes, until golden and bubbling.
- For extra colour, broil (grill) for 3-5 minutes at the end.
6. Make the arugula salad
- In a small bowl, make the dressing by adding, lemon, olive oil, dijon mustard, honey, salt and pepper.
7. Serve
- Let it rest for 5 minutes before serving. Sprinkle with thyme, and serve with a side of the arugula salad.
Serving Suggestions
- •I like serving this shepherd's pie with something fresh on the side. I choose to pair it with a lemon-dijon arugula salad.
- •Roasted broccoli or green bean on the side are also great options if you want something a bit heartier.
Storage & Meal Prep
- •Leftovers keep really well and the flavours only get better.
- •Fridge: Store in an airtight container for up to 4 days.
- •Freezer: Freeze in portions for up to 3 months.
- •Reheat: Warm in the oven at 180°C (350°F) for about 10 minutes, or gently reheat in the microwave. If frozen, let it thaw in the fridge overnight for the best texture.
Variations & Substitutions
- •Make it vegan: Use plant milk instead of regular milk, and skip the Parmesan (or use a vegan option).
- •Sweet potato: You can use regular potatoes instead of sweet potatoes.
- •Use different beans: black beans would also work well in the dish.
- •Add more vegetables: add mushrooms for extra flavour.
Enjoy!
