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Sweet Potato Shepherd’s Pie

  • March 24, 2014
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Vegan Sweet Potato Shepherd's PieShepherd’s pie is such a comfort food. Even for vegetarians and vegans! And while it’s easy to make a traditional shepherd’s pie veg friendly, I figured I’d add a little twist! Check out my sweet potato shepherd’s pie featuring green lentils instead of peas! Yum!

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 2 large carrots
  • 2 tablespoon thyme chopped
  • 1 cup red wine
  • 1 16 oz can diced tomatoes
  • 2 vegetable stock or vegan chicken bouillon cubes
  • 1 16 oz can green lentils
  • 4 cups sweet potatoes , peeled and cut into chunks
  • 2 tablespoon vegan butter
  • 1/3 cup vegan shredded cheddar cheese

Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme.

Pour in the wine, 3/4 cups of water and the tomatoes, then sprinkle in the vegetable stock cubes and simmer for 10 mins. Add in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste.

Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

Heat oven to 375 degrees. Cook for 20 mins if cooking right away, or for 40 mins from chilled, until golden and hot all the way through.

An official entry to
Official lentil recipe challenge entry

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  • cooking
  • gluten free
  • green lentils
  • recipe
  • shepherd's pie
  • sweet potato
  • vegan
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

4 comments
  1. Carolyn Scott-Hamilton says:
    October 27, 2014 at 6:40 pm

    @ Natasha: cooked lentils ; ) Thanks!

  2. Carolyn Scott-Hamilton says:
    October 27, 2014 at 6:40 pm

    @ Shana Rapoport: Thanks! sure, you can omit them or perhaps use zucchini or even tofu!

  3. Shana Rapoport says:
    October 27, 2014 at 6:26 pm

    This sounds delicious! Any suggested substitutes for the tomatoes?

  4. Natasha says:
    April 17, 2014 at 6:19 am

    Hi, the cans of lentils – are they cooked? I use usually dry lentils from a bag and not sure if this recipe calls for dried or cooked lentils already.

    Thanks!

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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