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Lentil Shepherds Pie with Sweet Potato Mash

Lentil Shepherds Pie with Sweet Potato Mash

Lentil Shepherds Pie with Sweet Potato Mash 

This comforting plant-based pie pairs well with all my fermented sauerkrauts. We have chosen my Turmeric & Ginger Superkraut to eat with it today.

  • Prep time: 10 mins 
  • Cook time: 1 hour 
  • Total time: 1 hour 10 mins 
  • Serves: 4-6 



  • 1 1/3 cup red lentils  
  • 1 Tbsp vegetable oil 
  • 1 medium red onion, diced 
  • 3 cloves garlic, minced 
  • 1 1/3 cup frozen peas 
  • 1 ½ cup mushrooms, sliced 
  • 3 medium carrots, chopped 
  • 1 celery stalk, chopped 
  • 1 small leek, sliced finely 
  • 1 tsp dried or fresh oregano 
  • 1 tsp dried or fresh thyme 
  • 1 tsp dried or fresh rosemary 
  • 1 tsp dried or fresh parsley 
  • 1 tsp dried basil 
  • 1 tsp dried mixed herbs 
  • ½ tsp ground cinnamon 
  • ¼ tsp ground turmeric 
  • 1 Tbsp tomato puree 
  • ½ cup passata or chopped tomatoes 
  • 2 Tbsp balsamic vinegar 
  • ½ tsp salt 
  • Pepper to your taste 
  • 2 large sweet potatoes, cut in chunks 
  • ¼ cup plant based milk 
  • 2 Tbsp nutritional yeast 

To serve: 

  • Green leafy veg 
  • Fresh herbs 
  • Turmeric and Ginger Superkraut 



  1. In a saucepan, bring water to a boil and add lentils. Cover and cook the lentils for 10 minutes or until tender over medium heat. Drain and set aside. 
  2. In another saucepan boil or steam the chopped sweet potato. Cook until tender. Drain, mash and set aside. While the sweet potato cook, prepare the lentil veggie mixture. 
  3. Pre-heat the oven to 200 C. 
  4. In a heavy bottomed pan, heat the oil and add the onion and leek. Cook for 5 minutes to soften. 
  5. Add the garlic, mushrooms, peas, carrots and celery and cook for another few minutes. 
  6. Add all the herbs and spices, tomato puree, tomato passata and balsamic vinegar. Cook until the liquid has released and reduced by two thirds. 
  7. Add in the cooked lentils. Cook for another 5 minutes to combine all of the flavours. Taste and add salt and pepper to taste. 
  8. Transfer the lentil veggie mixture into your casserole dish. 
  9. To the mashed sweet potato add plant based milk, 1 tbsp at a time to form a really thick and fluffy mixture (you might not need the full ¼ cup – you might need more). Add in the nutritional yeast and mix well. You want a really smooth mixture, no lumps. 
  10. Place the mashed potatoes on top of the lentil veggie mixture in the casserole dish. Sprinkle some ground black pepper on top. Bake in the oven for 20 minutes. 
  11. It pairs well with any my fermented sauerkrauts, but today we have chosen to serve with green leafy vegetables, fresh herbs and Turmeric and Ginger Superkraut. Enjoy! 
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