Lentil and Purple Sweet Potato Shepherd’s Pie
Lentil shepherd’s pie with a fun purple sweet potato topping
An easy and colourful vegan shepherd’s pie perfect for getting the kids to eat their veggies or adults who just love colourful and tasty nourishing food.
This pie was medicine for my body and soul. My last few months have been occupied with raw vegan desserts as I finalised my dessert ebook and prepared cakes for an annual vegan festival in my city. Not to mention, I still kept up with the demands of the busy birthday and wedding season and made custom cakes for customers. My Instagram and Facebook feeds are overflowing with intricate colourful desserts. When I look back on my social media feeds, I wonder how a low-key and sloppy person such as myself managed to make all of the cakes.
My savoury meals as of late have been microwaved kale, canned beans (if I was lucky) and some sort of dressing. Every day, for lunch and dinner unless I dragged my chocolate-stained body and clothes out of my door.
In order to ease myself out of my 2 food ‘diet rut’, I ensured this pie was simple as possible. But I had to add colourful veggies, cos that’s just how I motivate myself to do stuff.Purple food is a perfect excuse/reason to eat more veggies. I added a bit of coconut cream/milk to the potato to make it extra creamy. Oh myy….The recipe is super easy. You basically boil the potatoes and puree them. Cook everything else in a pot, assemble and bake (though you could probably skip the baking bit).The lentil, veg and herby filling is oh so comforting. After it cooks and thickens, it becomes so moreish that I could eat it by the bowlful. The lentils kind of dissolve in the sauce making it look a bit meaty like a conventional shepherd’s pie. This wasn’t my intention, but if you like things that like, extra brownie points!
And I must still be in cake mode as I piped the sweet potato on the filling. Feel free to slop and spread the potato over the filling as you wish :).
Lentil and Purple Sweet Potato Shepherds Pie
Ingredients
Topping
- 1 medium-sized purple sweet potato, about 15cm long or 400g
- ¼ cup dairy-free milk
- Salt and pepper
Filling
- ½ onion
- 1 garlic clove
- 1 tomato
- extra virgin olive oil, or water
- 1 cup vegetable broth (stock)
- 1 carrot
- ½ – 1 cup green beans
- 1 x 400g can lentils of choice, (I used puy lentils*)
- Dried basil, oregano, thyme and other herbs as desired
- 2 tablespoons all-purpose plain flour, + 1 tablespoon water (optional)
- Salt and pepper
Instructions
- Preheat oven to 180C.
- For the topping, peel and chop the potato and boil in a saucepan for around 15 minutes or until soft. Drain and add to a bowl with the milk and desired seasonings. Use a whizz stick to puree and set aside.
- For the filling, peel and chop all vegetables.
- In a large saucepan, add the onion, garlic and tomato and saute with oil or water. When fragrant, add the vegetable stock, carrot, green beans, lentils and herbs. Simmer for 10 minutes or until vegetables have cooked through.
- Optional: In a small bowl, mix the flour and water until smooth. Add to the saucepan and quickly stir. Add salt and pepper to taste.
- Pour lentil mixture into a casserole dish(es). Spread the sweet potato on top as desired.
- Bake for 10 minutes or until the top of the potato has turned golden brown.
- Remove and let cool for 5 minutes. Enjoy!
I know everyone’s taste is different when it comes to adding herbs and spices, but could you advise as to how much of the dried herbs to add to the lentils? And did you add all three – basil, oregano, and thyme?
Hi Caitlyn, try starting with 1 teaspoon of dried basil and 1 teaspoon of dried oregano and increasing them if you’d like a stronger taste. I didn’t add all three herbs but I can often replace one with another if I’ve run out. I hope that helps!
Two year old approved! Purple potato’s really won him over! We enjoyed this too. Thanks!
Oh that’s GREAT news! 2 yr olds can be fussy. Thanks Lilley!
This was so delicious that I ate have the pan by myself thru the evening. My BF, who is not even vegan, also wolfed down a large serving. I will be making this for my temple potluck. I added nutritional yeast to the potato topping and coconut aminos to the filling.
Wow, that really looks so cool! I’ll have to hunt for some blue potatoes so I can make it looks as colourful as yours!
Oh they are amazing! Some varieties have a white skin and others have a purple skin. I hope you enjoy making this recipe 🙂
I can’t get over the color of that purple sweet potato topping! Absolutely gorgeous!! 😀
Thank you Sarah! It’s definitely a delicious way to make your food fun 🙂
That colour is amazing! Looks so nourishing!
Thanks Katie! I was the happiest chipmunk making this xo
This looks divine Anthea : ) Must try it very soon. Thank you for the recipe – and it looks so pretty : )
Thanks Angela! It was delicious and I only wish I made more. I hope you enjoy making the pie xo
Only you would make a shepherds pie that look like dessert Anthea! <3 Love it 🙂
Hahahaha. It’s like my hands have a mind of their own and everything they touch turns into dessert ;). Lots of love xo
When you have purple, you can’t stop yourself from devouring!
I love the way you think!!! xoxo