Vegan Lentil Sweet Potato Pie (Print)
Savory lentils topped with smooth sweet potato mash for a comforting main dish.
# Ingredient List:
→ Sweet Potato Mash
01 - 3 lb (1.5 kg) sweet potatoes, peeled and chopped
02 - 2 tbsp olive oil or vegan butter
03 - 1/4 cup (60 ml) unsweetened plant-based milk
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper
→ Lentil Filling
06 - 2 tbsp olive oil
07 - 1 large yellow onion, diced
08 - 3 garlic cloves, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 cup (70 g) mushrooms, diced
12 - 1 red bell pepper, diced
13 - 2 tbsp tomato paste
14 - 1.5 cups cooked brown or green lentils (or 1 can, drained and rinsed)
15 - 1 cup (240 ml) vegetable broth
16 - 1 tbsp soy sauce or tamari (for gluten-free)
17 - 1 tsp dried thyme
18 - 1 tsp dried rosemary
19 - 1/2 tsp smoked paprika
20 - 1 cup (150 g) frozen peas
21 - Salt and pepper to taste
# How-To Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Place peeled and chopped sweet potatoes in a large pot, cover with water, bring to a boil, then simmer for 15 to 20 minutes until tender. Drain well and return to pot.
03 - Add olive oil or vegan butter, plant-based milk, salt, and pepper to the drained sweet potatoes. Mash until smooth, then set aside.
04 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic for 2 to 3 minutes until fragrant.
05 - Add diced carrots, celery, mushrooms, and red bell pepper to the skillet. Cook for 6 to 8 minutes until softened.
06 - Stir in tomato paste and cook for 1 minute. Add cooked lentils, vegetable broth, soy sauce or tamari, dried thyme, rosemary, and smoked paprika. Simmer gently for 5 to 7 minutes until thickened. Stir in frozen peas and season with salt and pepper.
07 - Spread the lentil filling evenly in a 9x13 inch (23x33 cm) baking dish. Top with the sweet potato mash, smoothing the surface.
08 - Bake in the preheated oven for 20 minutes until the top is slightly golden. Optionally, broil for 2 to 3 minutes for a browned finish.
09 - Allow the dish to cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- It's a one-dish dinner that feels indulgent without any animal products, and honestly, nobody will miss the meat.
- Sweet potato mash on top is naturally sweet and creamy in a way that surprises people who thought vegan comfort food was a contradiction.
- You can prep the filling ahead and bake it fresh, making weeknight cooking feel manageable even on tired days.
02 -
- Don't skip mashing the sweet potatoes while they're still warm—cold potatoes resist mashing and you'll end up with lumps that won't smooth out.
- The filling should be thick enough to hold its shape when you spoon it, not watery; if it's too wet, let it simmer longer before adding the peas.
- Taste and adjust seasoning before the dish goes in the oven; the oven won't develop new flavors, only intensify what's already there.
03 -
- Make the filling the day before and refrigerate it—flavors actually improve overnight, and you'll only need to bake the assembled pie.
- If you don't have tamari and need this gluten-free, coconut aminos works beautifully and adds a subtle depth that regular soy sauce doesn't quite match.