This Puy Lentil and Sweet Potato Pie is the perfect warming dish for colder days and nights. Get the recipe below.
Shepherd’s pie is one of those timeless dishes that warms you from the inside out. Traditionally made with meat and topped with creamy mashed potatoes, it’s a staple of comfort cooking in houses across the UK. But sometimes, comfort food deserves a refresh. That's where my Puy Lentil and Sweet Potato Pie comes in.
When I first shared this recipe it used turkey mince instead of puy lentils as I was still eating meat at the time. But as my dietary preferences have changed, so has the recipe. It's now a hearty, plant-based dish that’s every bit as satisfying as the original.
My recipe pairs earthy puy lentils with a medley of vegetables, layered under a smooth, golden topping of sweet potato mash. A touch of red chilli adds gentle heat which you may not expect!
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Ingredients
Whilst lentils and sweet potatoes are the stars of this dish there are a few others you'll need to add to the shopping list too. The full ingredient breakdown is as follows:
- Olive oil
- Onion
- Garlic
- Carrot
- Celery
- Red chilli
- Smoked paprika
- Dried thyme
- Puy lentils
- Mushrooms
- Tomato paste
- Chopped tomatoes
- Vegetable stock
- Soy sauce
- Sweet potatoes
- Plant milk
- Salt and pepper, to taste
Step-by-step Instructions
- Step 1: Place the sweet potatoes in a large pan of salted water. Bring to a boil and cook until tender (about 15 minutes). Drain, mash and set aside.
- Step 2: Heat olive oil in a large pan. Add onion, garlic, carrot, and celery. Cook until softened (5–7 minutes).
- Step 3: Stir in the chilli, smoked paprika, and thyme. Cook for another minute until fragrant.
- Step 4: Add puy lentils, mushrooms, tomato paste, chopped tomatoes, and vegetable stock. Bring to a boil, reduce heat, and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the mixture is thickened. Stir in soy sauce and season well.
- Step 5: Spread the lentil filling into a large ovenproof dish. Spoon mashed sweet potato on top, smoothing with a fork for texture.
- Step 6: Place in the oven and bake for 20 minutes until the topping is golden and slightly crisp.
Hint: Let the lentil filling cool for 10 minutes before adding the mash topping – this prevents the layers from blending together and makes for a neater pie.
Subsitutitons
Don't have all the right ingredients? Don't panic! You can make some of the following subsitutitons:
- Lentils: Swap puy lentils for green or brown lentils (avoid red – they’ll turn mushy).
- Chilli: Replace with ½ teaspoon chilli flakes for a subtler heat, or omit if you prefer mild.
- Topping: Use regular white potatoes or a mix of potato and parsnip for a different twist.
- Soy sauce: Use tamari for a gluten-free option.
Variations
Put your own twist on the recipe with some of these variations:
- Mediterranean: Add olives and chopped sun-dried tomatoes to the filling.
- Smoky BBQ: Stir in a spoonful of vegan BBQ sauce with the tomato paste.
- Protein boost: Mix in cooked chickpeas or black beans with the lentils.
- Herby: Top the sweet potato with fresh rosemary sprigs before baking.
For a more classic potato topped pie you might want to try my Miso Mushroom Shepherds Pie.
Equipment
Along with the usual knife, chopping board and vegetable peeler you'll need the following equipment:
- Large saucepan (for sweet potatoes)
- Large frying pan or casserole dish (for filling)
- Potato masher
- Ovenproof baking dish
Storage
This is a dinner that can easily be made ahead of time or enjoyed as leftovers. Here's how:
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven until hot.
- Freezer: Freeze portions for up to 3 months. Defrost overnight in the fridge before reheating.
Top Tip
Love crispy bits? For extra crispiness, drizzle the sweet potato topping with a little olive oil before baking – it creates golden edges and a light crunch.
Frequently Asked Questions
The recipe
Puy Lentil and Sweet Potato Pie
Equipment
- 1 chopping board
- 1 knife
- 1 vegetable peeler
- 1 large saucepan
- 1 Frying pan
- 1 oven proof dish
Ingredients
- 2 tablespoon olive oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 carrot finely diced
- 2 celery sticks finely diced
- 1 red chilli finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 250 g puy lentils pre-cooked
- 150 g chestnut mushrooms finely diced
- 2 tablespoon tomato puree
- 400 g chopped tomatoes
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the topping:
- 750 g sweet potatoes peeled and chopped
- 4 tablespoon plant milk if needed
- Salt and pepper to taste
Instructions
- Place the sweet potato in a large pan of salted water. Bring to a boil and cook until tender (about 15 minutes). Drain and mash (only adding the plant milk if needed) before setting to one side.
- Prepare the filling by heating olive oil in a large pan. Add the onion, garlic, carrot, and celery. Cook until softened (5–7 minutes).
- Stir in the chilli, smoked paprika, and thyme. Cook for another minute until fragrant.
- Next add the puy lentils, mushrooms, tomato puree, chopped tomatoes, and vegetable stock. Bring to a boil, reduce heat, and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the mixture is thickened. Stir in soy sauce and season well.
- Assemble the pie by spreading the lentil filling into a large ovenproof dish. Spoon mashed sweet potato on top, smoothing with a fork for texture.
- Place in the oven and bake for 20 minutes until the topping is golden and slightly crisp.
Jesss says
We do one like this in my house with leftover chilli, it goes great with the sweet potato! I always use turkey mince as well, it's so much nicer. This sounds amazing!!xo
Emmyw says
Oooh I havent tried turkey mince in chilli! Good Idea! 🙂
Abi Gray says
This looks lovely! I might give it a go. I love shepherds pie so this might be worth trying as a healthy alternative. xx
Emmyw says
Thanks Abi! It's a favourite in our house now. It's lighter than Shepherds Pie so it's good when the weather gets a little warmer.