Sweet Potato Lentil Shepherd's Pie

Preparation 1 hour 2017-09-23T01:00:00+00:00 Cook Time 40 minutes 2017-09-23T00:40:00+00:00 Serves 6 servings     adjust servings

Sweet Potato Lentil Shepherd’s Pie is healthy comfort food epitomized, and the ultimate one pot wonder.


For the Potato Topping

  • 3 pounds sweet potatoes, cooked (baked or boiled)
  • 1/2 cup cashews
  • 1/3 cup water
  • Salt and pepper, to taste

For the Filling

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 4 large carrots, diced
  • 1/2 pound red potatoes, diced
  • 1 cup brown lentils
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 4 ounces mushrooms, finely diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon arrowroot starch or cornstarch
  • 2 tablespoons water
  • 1/3 cup sliced almonds
  • 1 tablespoon vegan Worcestershire sauce
  • Salt and pepper, to taste


Soak cashews in water overnight, or bring the water to a boil and soak the cashews for one hour.
Drain the cashews and blend with 1/3 cup water until smooth.
Mash the cashew cream with the sweet potatoes until smooth. Season to taste with salt and pepper.
Preheat the oven to 350F.
Combine the onions, garlic, celery, carrots, potatoes, lentils, broth, mushrooms and herbs in a Dutch oven. Cover and bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, or until the vegetables and lentils are tender.
Whisk the arrowroot or cornstarch with the 2 tablespoons of water to create a slurry.
Add the peas, corn, starch slurry, Worcestershire sauce, salt, and pepper.
Top the filling with sweet potato topping and sprinkle with almonds.
Bake at 350F for 20-25 minutes.

Recipe Notes

If you don't have a Dutch oven, prep the filling in a large stockpot, and then pour it into a 9" x 13" casserole pan. Top with the sweet potato topping and almonds, and bake as directed.