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This comforting #mushroom and #lentil #vegan #shepherdspie with #sweetpotatomash is perfect for a wholesome, healthy meal full of #fibre & #rainbow #antioxidants. Ideal for cooler wintery nights this is one of my fave hearty #recipes.

This definitely isnt your traditional shepherd’s pie, I’ve swapped lentils for meat, #sweetpotato mash for regular white potato mash and a #tomato based sauce instead of gravy sauce. Showing that pies dont have to be unhealthy, full of refined carbs, saturated fats & inflammatory seed oils - this one on the other hand is super good for you!

The filling is made up of #redlentils and mushrooms, which are a great texture combo. If you don’t like mushrooms you can swap this for any veggie you like such as courgette, pepper, aubergine. The flavour in the filling comes from a combination of spices and ingredients. We’ve got #cumin, smoked #paprika, vegetable stock, chopped tomatoes, tamari sauce, #miso balsamic vinegar and herbs.

I like to serve this with a side of sautéed green veg like #broccoli or green beans or dark green leafy salad but it’s also great on its own!

This recipe serves six, you can either serve it in a large dish or individual ramekins which would work nicely for a dinner party.

If you make the full quantity you’ll have lunch or dinner ready for the next couple of days. Or you can freeze in individual portions too - the beauty of #batchcooking for busy individuals.

Prep time: 15 mins Cook time: 55 mins

Serves 6-8


Sweet Potato Mash

  • 1.25kg (about 5) sweet potatoes

  • 120ml unsweetened almond milk or coconut milk or cashew milk

  • 1 heaped tbsp vegan butter

  • 150g vegan cheddar style cheese (i always try to find a fermented nut cheese to avoid the highly processed vegan cheeses full of additives, check ingredients!)

  • Salt and pepper


  • 1 red onion

  • 4 garlic cloves

  • 1 stick of celery

  • 1 carrot

  • 200g chestnut mushrooms

  • 250g (1.5 cups) dried red lentils

  • 2 tins (800g) chopped tomatoes

  • 500ml vegetable stock

  • 1 tbsp tomato puree

  • 2 tbsp tamari sauce

  • 1 tsp balsamic vinegar

  • 1 tsp miso paste

  • 1 tbsp dried mixed herbs - or fresh rosemary & thyme if you have it.

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • Salt and pepper

  • Parsley or chives to serve


  1. Preheat the oven to 180C/350F.

  2. Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmer for about 20 minutes.

  3. Finely dice the onions, carrot and celery, crush the garlic and roughly chop the mushrooms.

  4. Heat some olive oil on medium heat in a large frying pan or saucepan and put the onion in. Next add the garlic, celery, carrot and then the mushrooms. Cook for about 5 minutes until the liquid from the mushrooms is absorbed.

  5. Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.

  6. Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.

  7. Add the milk and whisk using a hand mixer (if you have one - if not a potato masher will do or fork) until soft. Add the butter and cheese and mix again. Taste and season with salt and pepper. Leave to one side.

  8. Stir the lentil mixture to make sure none is stuck to the bottom. The sauce should have thickened and darkened in colour and the lentils will be soft. Taste and season with salt and pepper.

  9. Place the lentil filling into a large dish or individual ramekins. Place dollops of the sweet potato mash on top and spoon to the edges. With the back of a fork gently make lines/peaks in the mash (this will help it to crisp).

  10. Pop in the oven for 25 minutes, you may want to place the dish on a baking tray in case of any spillages.

  11. If you want the mash a little crispier, turn on the grill and cook for a further few minutes.

  12. Serve and top with some fresh herbs like parsley or chives. I like to serve with some sauteed green veg like broccoli or a dark green leafy salad.

  13. Will keep in the fridge in an air tight container for 3-5 days. Or you can freeze in batches.


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