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Lentil + Sweet Potato Shepherd's Pie

Comfort food made easy! A perfect hearty, meat-free dish, packed with seasonal winter ingredients. Serve with a crunchy rocket and fennel salad and pack the rest up for lunch tomorrow. 



Serves 4 – 6

2 medium sized sweet potatoes, cut into chunks

1 tbsp olive oil

½ red onion, finely diced

3 cloves garlic, finely sliced

1 tbsp rosemary leaves

2 bay leaves

2 sprigs thyme

1 tsp dried oregano

1 field mushroom, finely diced

1 carrot, finely diced

2 celery stalks finely diced

2 tbsp tamari or GF soy sauce

2 cups cooked lentils (or 2 tins organic lentils, rinsed and drained)

1 tin organic, crushed tomatoes

½ cup vegetable stock

Sea Sealt & Black Pepper

¼ cup almond meal

Handful fresh parsley, finely chopped



  1. Bring a pot of water to the boil and cook sweet potatoes for about 15 – 20 minutes or until tender enough to mash. Drain and set aside for later
  2. Meanwhile, heat olive oil in a non stick pot and saute onions until soft and translucent
  3. Add garlic, herbs, mushroom, carrot, celery and tamari and cook until mushrooms are soft
  4. Add lentils, crushed tomatoes and vegetable stock and allow to simmer for 10 – 15 minutes or until most of the liquid has been absorbed
  5. Taste and season with salt and pepper before turning off the heat
  6. Set oven to ‘grill mode’ before assembling your pie
  7. To assemble pour lentil mix into baking tray of your choice
  8. Mash sweet potatoes and gently spoon and smear on top of lentil mix
  9. Sprinkle almond meal, fresh herbs and some sea salt on top of mashed sweet potato and bake under grill until golden (about 5 – 10 minutes)
  10. Serve with a fresh salad

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