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4 from 1 vote

Vegan Shepherds Pie

A simple and comforting reinterpretation of shepherd's pie – a nutritious and filling vegan version of the classic casserole recipe.
Cook Time1 hr
Total Time1 hr
Course: Dinner
Cuisine: Vegan
Servings: 3
Author: The Awesome Green


  • 2 cups sweet potatoes peeled and cut in cubes
  • 1 tbsp virgin olive oil
  • 2 garlic cloves crushed
  • 1 cup green lentils
  • 1 carrot cut in small cubes
  • 1 celery stick finely diced
  • 1 onion finely diced
  • 1 bay leaf
  • Fresh juice from one lemon
  • 1 small bunch of thyme
  • 1 cup tomato sauce
  • 1 cup filtered water
  • 1 tsp sea salt
  • 1 tbsp coconut oil
  • Freshly ground black pepper
  • 1 small bunch of parsley roughly chopped


  • Boil the sweet potato cubes in salty water until tender (about 15 minutes).
  • Drain well, transfer to a bowl, mash with a fork, add the olive oil, crushed garlic and a pinch of sea salt, and mix to obtain a chunky puree. Set aside.
  • Heat the oven at 175°C/347°F .
  • Heat the coconut oil in a pan and add the onion, celery and carrot. Cook for five minutes, stirring frequently.
  • Add the lentils, the bay leaf, thyme, tomato sauce, water and lemon juice, bring to boil, cover with a lid and simmer for 15 minutes, until the lentils are almost cooked and the liquid thickened.
  • Season with salt and pepper, remove the bay leaf and thyme, and transfer to a baking dish.
  • Spread the sweet potato mash on top, drizzle with olive oil and cook in the oven for 15 minutes.
  • Serve garnished with chopped parsley leaves.