Sweet Potato & Lentil Shepherd’s Pie Sweet Potato & Lentil Shepherd’s Pie

Image: Ronald Tsang | Food styling: Claire Stubbs | Prop styling: Geary House

Comfort food at its best, this vegetarian take on classic shepherd's pie has a sweet potato topping and flavourful lentil filling that is sure to satisfy even the most devout meat eater.

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook onion, carrot, garlic, thyme, 1/4 tsp of the salt and pepper, stirring occasionally, until onion is softened, 6 minutes. Stir in tomato paste; cook for 30 seconds. 

Stir in soy protein and lentils; cook, breaking up with spoon, for 2 minutes. Stir in 3 cups water; bring to boil. Reduce heat to medium; cook until lentils are tender and mixture is thickened, about 25 minutes. Discard thyme; stir in corn. 

Meanwhile, in saucepan, cover sweet potatoes and yellow-fleshed potatoes with cold water; bring to boil. Cover and cook until potatoes are fork-tender, 12 to 15 minutes. Drain. Return potatoes to pan over medium heat and shake pan to dry potatoes, about 1 minute. Using potato masher, mash with remaining 1 tbsp oil and 1/4 tsp salt. 

Position rack in top third of oven. Top lentil mixture with potato mixture. Broil until top is lightly golden and edge is crispy, 4 to 5 minutes. 

Test Kitchen Tip: Find packages of cubed peeled sweet potato in the produce section of the supermarket.

Nutritional facts PER SERVING: about

  • Fibre 12 g
  • Sodium 766 mg
  • Sugars 15 g
  • Protein 24 g
  • Calories 433
  • Total fat 9 g
  • Potassium 1684 mg
  • Cholesterol 0 mg
  • Saturated fat 6 g
  • Total carbohydrate 68 g


  • Iron 52
  • Folate 55
  • Calcium 13
  • Vitamin A 217
  • Vitamin C 67
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Lunch & Dinner

Sweet Potato & Lentil Shepherd’s Pie