Vegan Lentil Sweet Potato (Printer-friendly)
A comforting plant-based main featuring lentils and creamy mashed sweet potatoes in a baked casserole.
# What You Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 2 cups cooked green or brown lentils
08 - 1 cup frozen peas
09 - 1 cup vegetable broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon soy sauce or tamari (gluten-free option)
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon smoked paprika
15 - Salt and black pepper, to taste
→ Sweet Potato Mash
16 - 4 medium sweet potatoes, peeled and cubed
17 - 2 tablespoons olive oil or vegan butter
18 - 1/4 cup unsweetened plant-based milk
19 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Place peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15 to 20 minutes until tender, then drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion and minced garlic for 2 to 3 minutes until translucent.
04 - Add diced carrots, celery, and red bell pepper to the skillet and cook for 5 to 7 minutes until softened.
05 - Stir in cooked lentils, frozen peas, vegetable broth, tomato paste, soy sauce or tamari, dried thyme, rosemary, smoked paprika, salt, and black pepper. Simmer gently for 10 to 12 minutes until slightly thickened.
06 - Mash the drained sweet potatoes with olive oil or vegan butter, unsweetened plant-based milk, salt, and black pepper until smooth and creamy.
07 - Transfer the lentil and vegetable mixture into a 9x13-inch baking dish, then evenly spread the sweet potato mash on top.
08 - Bake in the preheated oven for 20 to 25 minutes until the topping is lightly golden. Optionally, broil for 2 to 3 minutes for additional browning, watching closely.
09 - Allow the dish to cool for 5 minutes before portioning and serving.
# Expert Tips:
01 -
- It feels like the real thing, with lentils creating that savory depth you'd expect from meat, plus enough vegetables to make you feel genuinely nourished.
- The sweet potato topping adds a natural sweetness that balances the umami-rich filling in a way that surprises most people.
- It's the kind of dish you can make ahead, freeze, and reheat without losing a bit of its charm.
02 -
- Don't skip draining the sweet potatoes well after cooking—even a little extra water will seep into your filling and make the whole dish soggy.
- The filling should simmer long enough to thicken slightly; if it's too wet when it goes into the dish, it'll come out looking more like stew than shepherd's pie.
- Broiling the top takes just a couple of minutes, so stay in the kitchen and watch it—the difference between golden and burnt happens fast.
03 -
- Make the sweet potato mash while the filling is simmering to keep everything warm and cohesive when you assemble the dish.
- If your sweet potatoes seem watery when mashed, let them sit in a colander for a few minutes before mashing, or add a tablespoon of cornstarch to help thicken the topping.