Recipe: Lentil, Mushroom & Sweet Potato Shepherd’s Pie (2024)

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Anjali Prasertong

Anjali Prasertong

Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.

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updated Jan 29, 2020

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Recipe: Lentil, Mushroom & Sweet Potato Shepherd’s Pie (1)

Serves6

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Recipe: Lentil, Mushroom & Sweet Potato Shepherd’s Pie (2)

When I first made this recipe, it was January, which means we were all craving food that is a little lighter, a little healthier, and a little more in line with the way we’ve resolved to eat this year. But at the same time, it was January — when we’re wrapped up in sweaters and blankets, it’s comfort food we’re dreaming about.

That’s where this recipe comes in. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd’s pie, but it’s completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream.

Authentic shepherd’s pie is a comfort food classic, but there’s no room in my diet or grocery budget for a heavy dish of ground lamb or beef and buttery potatoes, except as an occasional treat. Lentils and mushrooms are more my speed, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping.

This recipe uses one unusual ingredient: steel cut oats! The dry oats — cooked and drained with the lentils — release just enough starch to bind the filling into a creamy, mushroomy mass, rather than a loose scattering of lentils and vegetables. The oats also add a texture somewhat like ground meat, but they aren’t noticeable unless you know to look for them, so your guests will have no idea their dinner includes a nutritious breakfast staple.

Speaking of guests, this recipe is an ideal dinner party dish for vegan or vegetarian eaters. It’s hearty, full of umami flavor, and looks and feels like a proper main dish, rather than a vegetable side dish that received a promotion. But that doesn’t mean it’s only for those who can’t eat the meat version — I’ve served it to omnivorous guests and my meat-loving husband with great success.

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Lentil, Mushroom & Sweet Potato Shepherd's Pie

Serves 6

Nutritional Info

Ingredients

  • 5

    medium sweet potatoes, scrubbed

  • 1 cup

    brown or green lentils, washed and picked over

  • 3/4 cup

    steel-cut oats

  • 1

    bay leaf

  • 1 teaspoon

    salt

  • 1 tablespoon

    olive oil

  • 1 pound

    cremini mushrooms, divided

  • 1

    medium yellow onion, chopped

  • 1

    large carrot, chopped

  • 1

    celery stalk, chopped

  • 1

    garlic clove, minced

  • 3/4 cup

    low-sodium vegetable broth

  • 1/4 cup

    dry red wine

  • 1 tablespoon

    tomato paste

  • 1 tablespoon

    soy sauce or tamari

  • 1 teaspoon

    smoked paprika

  • 1/4 cup

    chopped fresh parsley leaves

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F. Prick each sweet potato several times with a fork and place on a baking sheet. Roast until very soft to the touch, 45 minutes to 1 hour. Set aside to cool. Meanwhile, cook the lentils.

  2. Place the lentils, oats, bay leaf, salt, and 5 cups of water in a medium saucepan and bring to a boil and lower heat. Simmer uncovered until the lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot, 15 to 20 minutes. Discard the bay leaf and drain mixture into a colander or fine-mesh strainer.

  3. While the lentils and oats are cooking, finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters. Warm the olive oil in a large pot over medium-high heat until shimmering. Add the quartered mushrooms and a pinch of salt and cook until browned and soft. Add the chopped mushrooms, onion, carrot, celery, and garlic and cook, stirring occasionally, until onions are soft and translucent. Lower heat to medium and add the lentil and oat mixture, followed by the vegetable broth, wine, tomato paste, soy sauce, paprika, parsley, and a few grinds of black pepper. Simmer mixture for 5 minutes. Taste, and add salt or correct the seasonings as needed.

  4. Reduce oven temperature to 350°F. Peel sweet potatoes and place the flesh in a medium bowl. Use a fork to mash into a smooth paste. Season to taste with salt and pepper.

  5. Evenly spread the lentil mixture into a 9x13-inch baking dish. (For thicker layers, use a 9x9-inch pan.) Spoon the sweet potato mixture on top and smooth with a spatula. Bake until the filling is bubbling at the edges, about 30 minutes.

Recipe Notes

Make ahead: Both the filling and the roasted sweet potatoes can be made ahead and refrigerated up to 2 days before assembling and baking.• This recipe freezes well; after assembling, cover and freeze. Thaw overnight in the refrigerator and bake uncovered at 350°F for 35-45 minutes, or until filling is bubbling at the edges.

Freezing: This recipe freezes well; after assembling, cover and freeze. Thaw overnight in the refrigerator and bake uncovered at 350°F for 35 to 45 minutes, or until filling is bubbling at the edges.

Using regular potatoes: Leftover mashed potatoes can be used in place of the sweet potatoes.

Gluten-free: Use tamari in place of soy sauce and double-check that you are using gluten-free oats if serving this to gluten-free guests.

Filed in:

beans

Casserole

Dairy-Free

dinner

Freezer Friendly

Gluten-Free

Recipe: Lentil, Mushroom & Sweet Potato Shepherd’s Pie (2024)

FAQs

Why is my shepherd's pie sloppy? ›

Why is my shepherd's pie runny? Generally, this is caused by using too much stock.

How to make Kirsty's Lentil Cottage Pie? ›

Oven Bake: Preheat oven to 190°C, 170°C Fan Oven, Gas Mark 5. Remove outer packaging and film lid. Place on a baking tray in the middle of the oven and heat for 25 minutes and serve. Microwave: 800 Watt: Remove outer packaging and pierce film lid several times.

How to thicken up shepherd's pie? ›

How can I thicken my shepherd's pie? This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.

How can I make my pie more firm? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Who is the black singer who makes pies? ›

A notable accomplishment is that Kinna is the person responsible for creating the Patti Labelle Sweet Potato Pie. Due to her commitment to excellence and high standards, she broke history in grocery retail by giving her customers something to sing about.

What is sweetie pie made of? ›

Sweetie Pie™ Assorted mallow pies are made with fresh whipped crème delicately placed on a wafer biscuit and covered in delicious milk and dark chocolate. Sweetie Pie™ mallow pies are Halaal certified. Our products are available at selected retail outlets.

Why do pumpkin pie and sweet potato pie taste the same? ›

If you were to take a bite of both sweet potato and pumpkin pies, you'll notice that there are more similarities than differences. They're both made with eggs, vanilla, and milk (either whole or condensed), and they're both seasoned with warm spices including cinnamon and nutmeg.

Are lentils good for you? ›

Lentils have plenty of folate, iron and vitamin B1, which also support your heart health. Lentils may be associated with a lower risk of heart disease, by lowering bad cholesterol and blood pressure. One study found that eating lentils led to greater reductions in blood pressure than eating chickpeas, peas or beans.

Can you use red lentils instead of green? ›

All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.

Are canned lentils cooked? ›

Canned lentils are already cooked. Just rinse well and they are ready to use. For dried lentils, lay flat on a cookie sheet and pick out any stones. Then rinse and simmer in low-sodium broth or water for 20-30 minutes, until tender.

Why does my cottage pie go sloppy? ›

I'd say either your mash or cottage pie sauce isn't thick enough. Do you add milk to your mashed potato? I've found that mash made with no milk added stays on top far better.

Is shepherds pie and cottage pie the same? ›

The main difference between Cottage Pie and Shepherd's pie is cottage pie uses ground beef, and Shepherd's pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd's pie using this recipe, simply substitute ground lamb.

Why does my mash sink in cottage pie? ›

Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.

What causes pie to have a soggy bottom? ›

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

What to do if your pie is too runny? ›

  1. Cornstarch: Mix with cold water, add to filling, and cook until thick.
  2. Flour: Stir a few tablespoons into the filling.
  3. Tapioca: Use instant tapioca as a thickener.
  4. Reduce Liquid: Cook the filling on the stovetop to evaporate excess liquid.
Sep 25, 2022

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