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Sweet Potato Topped Shepard’s Pie

Servings: 6


  • Parchment paper
  • Large pan
  • Saucepan (if using uncooked lentils)
  • Colander or strainer (only if using uncooked lentils)
  • Oven safe pie plate or baking dish


  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • 1 cup parsnips chopped
  • 1 cup button mushrooms chopped
  • 1 cup uncooked green or brown lentils OR 3 cups cooked lentils
  • 1 can fire-roasted tomatoes
  • 1 tbsp tomato paste
  • 4 medium sweet potatoes (depending on size, could use fewer)
  • 2 tbsp nama shoyu OR soy sauce
  • 1 tbsp fresh basil OR ½ tbsp dried basil
  • 1 cup spinach chopped
  • salt and pepper to taste


  • bay leaf (only if using uncooked lentils)


  • Preheat the oven to 350°F.
  • Wash sweet potatoes and prick skin several times with a fork before wrapping each individually in parchment paper.
  • Place wrapped sweet potatoes in oven for 35 minutes. Check tosee that they are soft before removing them from oven to cool.
  • While the potatoes are baking, heat a large pan with a drizzle of olive oil over medium heat. Once hot, add to pan chopped carrots, celery, parsnips, onion and mushrooms.
  • If using uncooked lentils, while heating veggies, place lentils in a sauce pan covered with water. (Add a bay leaf for extra flavor if desired). Simmer lentils for about 20 minutes, and taste to see that they are soft but not mushy. When softened, drain and set aside. [IF USING ALREADY COOKED LENTILS, SKIP THIS STEP].
  • Once heated chopped veggies are soft, add lentils, can of tomatoes, tomato paste, nama shoyu or soy sauce, basil and spinach to pan.
  • Simmer mixture for about 10 minutes.
  • Spoon lentil/veggie mixture into an oven safe pie plate or baking tray.
  • Remove cooked sweet potatoes from oven. Discard parchment paper, remove potato skin and mash the potatoes with a fork. Add the mashed potato to the top of the veggie/lentil mix as pictured, forming the pie.
  • Place the pie into the oven at 350°F for about 20 minutes.


Remove, briefly cool down and enjoy immediately! Leftovers remain delicious for up to 5 days when refrigerated in a sealed glass container.