Vegan Sweet Potato Lentil Shepardless Pie

This is a new family favourite in our household – especially now the cold has descended. It really makes all the difference having a lovely warm meal at the end of the day!

This recipe is a slight twist on the original. Here, I’ve traded the classic potato mash topping into sweet potato mash – my undying love for it’s orange sibling remains strong! Any excuse to add it into a recipe and it’ll be there! But of course if you’re not a fan, I am sure it’ll still be delicious with white potatoes.


  • 1 large onion (or 2 small)
  • 4 cloves of garlic, diced/crushed
  • 200g button mushrooms, sliced
  • 1 can of chopped tomatoes
  • 100g passata
  • 2 x 400g cans of green lentils
  • 1 x 400g can black beans
  • 1 x 400g can kidney beans
  • a large handful of fresh coriander (size dependant on your taste), diced
  • 1 tsp smoked paprika
  • 2 teaspoons oregano
  • a small tsp salt
  • 3 large sweet potatoes (approx. 600g)
  • tsp garlic granules


  1. Preheat fan oven to 180°C.
  2. Add the sweet potato cubes into a large saucepan and cover with water. Let these boil for about 10-15 minutes, until a fork can be inserted with ease.
  3. Whilst the potatoes are boiling, add the onion and mushrooms into a large pan with either a splash of water or a dash of oil ( I recommend coconut oil as it has a high resistance to heat so the structure is generally unaffected). Fry these until they start to brown, then add the garlic.
  4. Once it’s lovely and fragrant, add the chopped tomatoes and passata.
  5. Drain the lentils and beans, and rinse with water before adding to the pan. Mix these in and then add the herbs, spices and fresh coriander and stir. Leave these to cook for a couple of minutes longer.
  6. Pour into a large oven dish and spread out evenly.
  7. The potatoes should be ready now. Drain them and mash them. I like to add a spoon of garlic granules to the mash but this is optional – just gives a slightly stronger flavour.
  8. Spoon lumps of mash over the surface of the filling and spread evenly over the top using a spatula or large spoon.
  9. Cook in the oven for about 25 minutes to have a slightly crispy top on the mash, and a lovely bubbling inside!
  10. I love to serve up with a selection of seasonal vegetables, for example, broccoli, leeks, cauliflower or fine green beans.
  11. Enjoy!

This is honestly the perfect hearty meal for those cold winter nights ahead of us. It’s the perfect comfort meal! So healthy too – being full of fibre, minerals and vitamins from the all the amazing whole food ingredients. The lentils and beans are both amazing sources of plant protein!

Inspired by Deliciously Ella, I have added my own tweaks and ideas to this recipe and I hope you enjoy it as much as we do!

Lots of love,

Anna xxx

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