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4.55 from 11 votes

Sweet Potato Shepherd's Pie

Vegan shepherd's pie made with sweet potatoes and lentils. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course, Vegan
Cuisine: American, Vegan
Keyword: Vegan Shepherd's Pie
Servings: 6
Calories: 290kcal
Author: Karissa


Mashed Sweet Potatoes

  • 2 pounds sweet potatoes peeled
  • salt and pepper to taste

Lentil/Veggie Layer


  • Halve the peeled sweet potatoes lengthwise, then cut into slices about 1 inch thick.
  • Place the sweet potato slices in a large pot and cover with about 1-2 inches of water.
  • Bring to a boil, then reduce to a simmer on medium-low and cook until fork-tender (about 10 mins.) Drain. 
  • Mash the sweet potatoes with a fork or potato masher. Season with salt & pepper.
  • While the potatoes are cooking, saute the carrots in vegetable stock in a medium-sized pot. Add in lentils and water. Bring to a boil and then turn down to a simmer for 15 minutes or until just tender. 
  • Stir the peas and corn into the pot of lentils, cook for an additional 5 minutes.
  • Season the lentil mixture with the soy sauce, garlic powder, onion powder, and vegan Worcestershire sauce. Add pepper and salt to taste.
  • Pre-heat oven to 425F degrees. 
  • Spread the lentils out evenly in a 3-quart casserole dish
  • Dollop the mashed sweet potatoes on top and spread out evenly.
  • Bake for 15 minutes.


*If you can't find vegan Worcestershire sauce, just leave it out. 


Calories: 290kcal | Carbohydrates: 61g | Protein: 12g | Fat: 1g