Lentil, Mushroom, Sweet Potato Shepherd’s Pie


Lentil, Mushroom, Sweet Potato Shepherd’s Pie

Recipe by Summit Natural Health CentreCourse: MainDifficulty: Medium


Prep time


Cooking time






  • 5 medium sweet potatoes, scrubbed

  • 1 cup brown or green lentils, washed and picked over

  • 3/4 cup uncooked steel cut oats

  • 1 bay leaf

  • 1 tsp. salt

  • 1 tbsp. olive oil

  • 1 lbs. cremini mushrooms, divided

  • 1 medium yellow onion, chopped

  • 1 large carrot, chopped

  • 1 celery stalk, chopped

  • 1 garlic clove, minced

  • ¾ cup low-sodium vegetable stock

  • ¼ cup red wine

  • 1 tbsp. tomato paste

  • 1 tbsp. soy sauce or tamari

  • 1 tsp. smoked paprika

  • ¼ cup fresh parsley, chopped


  • Preheat the oven to 400°F.
  • Prick each sweet potato several times with a fork and place on a baking sheet. Roast for 45 minutes to 1 hour, or until very soft to the touch. Set aside to cool.
  • In a medium pot, combine the lentils, oats, bay leaf, and salt with 5 cups of water. Bring to a boil and lower heat.
  • Simmer uncovered for 15-20 minutes, or until lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot. Discard bay leaf and drain mixture into a colander or sieve.
  • Finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters.
  • Warm the olive oil in a large pot over medium-high heat.
  • Add the quartered mushrooms and a pinch of salt and cook until browned and soft.
  • Add the chopped mushrooms, onion, carrot, celery, and garlic and cook, stirring occasionally, until onions are soft and translucent.
  • Lower heat to medium and add the lentil and oat mixture, followed by the vegetable stock, wine, tomato paste, soy sauce, paprika, parsley, and a few grinds of black pepper. Simmer mixture for 5 minutes. Taste, and add salt or correct the seasonings as needed.
  • Preheat oven to 350°F.
  • Peel sweet potatoes with your hands and place in a medium bowl. Use a fork to mash them into a smooth paste and season to taste with salt and pepper.
  • Evenly spread the lentil mixture into a 9-x13-inch baking dish. (For thicker layers, use a 9-x9-inch pan.) Spoon the sweet potato mixture on top and smooth with a spatula.
  • Bake for 30 minutes, or until the filling is bubbling at the edges.