Hearty Lentil Shepherd's Pie with Sweet Potato Topping (Meal Prep Edition)
Prep
30m
Cook
45m
Total
75m
Serves
6
Cal
380
“Get ready to cozy up with a truly satisfying and wholesome meal that's bursting with flavor and perfect for a week of delicious plant-based eating!”
Get ready to cozy up with a truly satisfying and wholesome meal that's bursting with flavor and perfect for a week of delicious plant-based eating! Inspired by Comfort Food flavors, this worth-the-wait hearty lentil shepherd's pie with sweet potato topping (meal prep edition) comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 380 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 75 minutes (30 min prep, 45 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
For the filling: Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Stir in rinsed lentils, vegetable broth, diced tomatoes (undrained), tomato paste, thyme, and rosemary. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender.
- 5
While the lentils cook, prepare the sweet potato topping: Place chopped sweet potatoes in a large pot and cover with water. Bring to a boil and cook until very tender, about 15-20 minutes.
- 6
Drain the sweet potatoes well. Mash them with plant milk, vegan butter (if using), and a pinch of nutmeg (if using). Season with salt and pepper to taste.
- 7
Once the lentil filling is cooked, stir in fresh parsley and season with salt and pepper to taste. If the mixture seems too liquid, you can simmer uncovered for a few more minutes to thicken slightly.
- 8
Spoon the lentil filling into individual oven-safe meal prep containers or a large baking dish (about 9x13 inches).
- 9
Carefully spread the mashed sweet potato topping evenly over the lentil filling.
- 10
Bake for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling. For individual containers, baking time might be slightly less.
- 11
Let cool slightly before serving or portioning into airtight containers for meal prep. This dish reheats beautifully!
Pro Tips
This recipe packs 18g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
High in fiber at 15g per serving, this dish will keep you full and satisfied for hours.
Don't skip the seasoning. Vegan comfort food shines when you're generous with salt, pepper, garlic powder, and smoked paprika.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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