Baked Vegan Lentil and Sweet Potato Shepherd’s Pie

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A nourishing vegan shepherd’s pie layered with spiced lentils and mashed sweet potatoes baked until golden and comforting. This vegan (dairy free) ready in about 75 minutes layers brown lentils, water, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried brown lentils
• 3 cups water
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 3 large (about 2 lbs), peeled and cubed sweet potatoes
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup dried brown lentils and combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.
2. Step 2: While lentils cook, preheat oven to 400°F. Boil 3 large peeled and cubed sweet potatoes in a large pot of salted water for 15 minutes until very tender. Drain and mash with 1/4 cup unsweetened almond milk, 2 tbsp nutritional yeast, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced large yellow onion, 2 diced medium carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 8-10 minutes until vegetables soften and begin to caramelize.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp fresh thyme leaves, and 1/2 tsp smoked paprika. Cook for 2 minutes until fragrant.
5. Step 5: Add cooked lentils to the skillet and stir to combine. Cook for an additional 5 minutes, seasoning with 1/2 tsp salt and adjusting pepper to taste.
6. Step 6: Transfer lentil mixture to a 9x13 inch baking dish, spreading evenly. Carefully spread mashed sweet potatoes over the lentils in an even layer.
7. Step 7: Bake uncovered for 25 minutes until the sweet potato topping is slightly golden and edges bubble. Let cool 5 minutes before serving.