If you’re craving something warm, nourishing, and full of flavor, this lentil and sweet potato shepherd’s pie is the perfect choice. It’s satisfying enough to please everyone at the table — even the meat-lovers — while staying completely plant-based.

The hearty lentil and sweet potato filling gives you a rich source of protein, fiber, and essential nutrients, while the creamy cauliflower and parsnip mash adds a light, velvety finish. It’s an ideal meal for cozy evenings or as a make-ahead dinner that reheats beautifully.

Whether you’re cooking for your family, meal-prepping for the week, or just treating yourself to something wholesome, this recipe delivers comfort and nutrition in every bite.

Ingredients

• 30ml olive oil, divided
• 1 large onion (approx. 150g), finely chopped
• 2 cloves garlic, minced
• 2 medium carrots (approx. 200g), diced
• 1 large sweet potato (approx. 400g), diced
• 200g brown or green lentils, rinsed
• 700ml low-sodium vegetable broth
• 400g can chopped tomatoes
• 100g fresh spinach
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 medium head cauliflower (approx. 500g), chopped
• 2 medium parsnips (approx. 300g), peeled and chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Heat 15ml of olive oil in a large pot or Dutch oven over medium heat. Sauté the onion, garlic, and carrots for 5–7 minutes until softened.
2. Add the diced sweet potato, rinsed lentils, vegetable broth, chopped tomatoes, thyme, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes, or until lentils and sweet potatoes are tender.
3. While the filling simmers, bring a separate pot of water to a boil. Add the chopped cauliflower and parsnips and cook for 15–20 minutes until very tender. Drain well.
4. Return the cooked cauliflower and parsnips to the pot. Add the remaining 15ml of olive oil, salt, and pepper. Mash until smooth and creamy.
5. Once the lentil filling is cooked, stir in the fresh spinach until it wilts. Season with salt and pepper to taste.
6. Transfer the lentil filling to a 2-liter baking dish. Spread the cauliflower-parsnip mash evenly over the top.
7. Bake for 15–20 minutes, or until the topping is lightly golden and the filling is bubbling at the edges. Let it cool for a few minutes before serving.

Tips & Substitutions

• Make it ahead: Prepare the pie a day in advance and refrigerate; simply reheat in the oven before serving.
• Boost the protein: Add a handful of cooked quinoa or chopped nuts to the lentil base for extra texture and nutrition.
• Flavor twist: Sprinkle a little smoked paprika or nutritional yeast over the mash before baking for a rich, savory crust.

Nutrition

Total Calories: 1920 (serves 4–6)

• Fat: 48g
• Carbohydrates: 260g
• Fiber: 72g
• Protein: 80g