Here’s a yummy, easy, plant-based shepherd’s-pie-like dish which I adapted slightly from minimalist baker‘s recipe to get the quantities exact. A perfect thing for batch cooking ahead. I made this on a Sunday night, and I had yummy instant work lunches all week.

The sweet potato counts as a grain, so this is a maintenance dish. I would imagine that this one would freeze and reheat well. I used plant-based milk and vegan cream cheese to get a creamier, thicker filling, but feel free to swap those for whatever creamy fat options you may want instead.

Lentil & Sweet Potato Shepherd's Pie

  • Servings: Makes 4 Servings
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Each Serving Contains:

  • 6 oz Veggies
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Grain Serving


Veggie Serving (4 total servings)

  • 1 lb, 8 oz (24 oz) frozen veggie mix or fresh veggies: peas, carrots, corn, peppers, mushrooms, etc.

Protein Serving (4 total servings)

  • 1 lb 5 oz (21 oz) green or brown lentils, cooked (about 1 cup dry) (3.5 proteins)
  • 4 oz milk of choice (1/2 protein)

Fat Serving (4 total servings)

  • 1 oz cream cheese (I use Kite Hill vegan cream cheese) (1 fat)
  • 0.75 oz (1.5 Tbsp) coconut oil or vegan butter (1.5 fats)
  • 0.75 oz (1.5 Tbsp) olive oil or vegan butter (1.5 fats)

Grain Serving (4 total servings)

  • 1 lb whole sweet potatoes (note: the weight barely changes from raw to cooked)

Condiments & Spices

  • 6 oz strong vegetable broth (I use bouillon)
  • 1 Tbsp soy sauce or tamari
  • 1/2 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp savory spice mix (any kind you like)
  • Salt and pepper to taste
  • Optional: Swap out 3 oz of the veggie broth for some cooking wine


  1. Boil, steam, or pressure cook the sweet potatoes until soft and fork-tender. Remove the peels and weigh out 16 oz for your 4 grain servings. Mash until smooth with the coconut oil or butter, along with a generous pinch of salt.
  2. In a heavy bottomed pot or cast iron pan, heat the olive oil. Sauté any fresh veggies (mushrooms, peppers, onions, etc) over medium heat until browned, Weigh them after cooking and add the rest of the frozen veggies to reach your total.
  3. Add the broth, wine (if using, lentils, milk, cream cheese, and spices to the pot with the veggies. Bring to a gentle simmer to thicken for a few minutes, stirring to combine.
  4. Preheat the oven to 350 degrees F.
  5. Pour the lentil veggie filling into a casserole dish. Spread the sweet potato over the top in an even layer.
  6. If the casserole dish is very full, place a baking sheet under it to catch any bubbly overflow. Bake for 20 minutes or until the potato layer is beginning to lightly brown and the edges of the mixture is bubbling.
  7. Cut into 4 equal sized pieces. Garnish with fresh thyme, salt, and pepper.

Recipe Source: Katie’s Bright Kitchen