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Sweet Potato & Lentil Cottage Pie

This Sweet Potato & Lentil Cottage Pie is a comforting dish with rich, savory flavors from tender lentils, earthy mushrooms, and a hint of warm spices, all topped with a creamy, slightly sweet mash of carrots and sweet potatoes. Serve it with a fresh side salad or steamed green beans for a satisfying and balanced vegan meal.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 6
Ingredients
For the filling layer:
  • 1 tablespoon(s) olive oil
  • 1 yellow onion diced
  • 3 clove(s) garlic minced or pressed
  • Salt to taste
  • 7 oz button or cremini mushrooms sliced (about 2 cups)
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) paprika
  • 1 14oz can(s) green lentils drained and rinsed (about 1 ½ cups)
  • 1/4 cup(s) tomato purée (strained crushed tomatoes)
  • 1 cup(s) vegetable broth
  • 2 14oz can(s) diced tomatoes (about 3 cups)
For the top layer:
  • 3 medium sweet potatoes peeled & chopped (about 4 cups)
  • 3 medium carrots peeled & chopped (about 1 ½ cups)
  • 3 - 4 tablespoon(s) plant-based milk (such as oat or soy) plus more if needed
  • 2 tablespoon(s) nutritional yeast
  • Salt & black pepper to taste
US Customary - Metric
Instructions
  • Preheat your oven: Preheat your oven to 400°F (200°C).
  • Prepare the filling: Heat a large pan over medium heat and add the olive oil. Once hot, add the diced onion, garlic, and a pinch of salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables soften.
  • Add mushrooms and spices: Add the sliced mushrooms, ground cumin, and sweet paprika to the pan. Cook for about 10 minutes, or until the mushrooms have softened and reduced in size.
  • Combine and simmer: Stir in the drained green lentils, tomato purée, vegetable broth, and diced tomatoes. Mix well and simmer for 30-40 minutes, or until the liquid has mostly evaporated and the mixture reaches a thick, sauce-like consistency.
  • Prepare the topping: While the filling is cooking, bring a large pot of water to a boil over medium heat. Add the chopped sweet potatoes and carrots, and cook for 15-20 minutes, or until soft. Drain and return the sweet potatoes and carrots to the pot.
  • Mash and season: Add the plant-based milk, nutritional yeast, salt, and black pepper to the pot. Mash the sweet potatoes and carrots until smooth and creamy. If needed, add a splash more plant-based milk until the desired consistency is achieved.
  • Assemble and bake: Once the filling is ready, spoon it into the bottom of a 10-inch (25 cm) shallow casserole dish. Spread the mashed sweet potatoes and carrots over the filling, smoothing them out with the back of a spoon. Bake in the preheated oven for 10-15 minutes, or until the top turns golden.
  • Storage instructions: Store any leftover Sweet Potato & Lentil Cottage Pie in an airtight container in the refrigerator for up to 4 days. It can also be frozen: allow the pie to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.
Notes
For oil-free: simply omit the oil and instead do a water or broth sauté.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 396kcal | Carbohydrates: 71g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 254mg | Potassium: 1509mg | Fiber: 26g | Sugar: 11g | Vitamin A: 18304IU | Vitamin C: 23mg | Calcium: 135mg | Iron: 8mg

Find it online:

https://www.easyveganmealplan.com/recipe/sweet-potato-lentil-cottage-pie/