Vegetarian Shepherd’s Pie is a great healthy veggie loaded comfort food dish.
5 from 1 vote

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie is a great healthy veggie loaded comfort food dish.
Course Main Course
Cuisine American
Keyword shepherd's pie, vegetarian
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 10 servings
Calories 185 kcal
Author Debi


  • 1 large sweet potato
  • 4 tablespoons olive oil divided use
  • ¼ teaspoon cayenne pepper
  • 1 & ¼ teaspoons salt divided use plus more for seasoning if desired
  • Freshly ground black pepper
  • 2 large russet potatoes, unpeeled and cut into ½– inch to 1-inch cubes
  • ½ cup milk
  • 1 ½ cups frozen edamame
  • 1 ½ cups frozen peas
  • 1 ½ cups cooked lentils
  • 1 teaspoon dried thyme
  • 1 large onion chopped
  • 6 carrots peeled and sliced
  • 2 leeks white and pale green parts only, cleaned and thinly sliced


  1. Preheat oven to 400° F.
  2. Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
  3. Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1 tablespoon oil, sprinkle with cayenne pepper, ¼ teaspoon salt, and some fresh pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside. Turn the oven off, or continue to preheat the oven but change the temperature to 350° F.
  4. While the sweet potato roasts, place two medium to large sized pots of water on the stove over medium-high heat, and bring to a boil.
  5. Add the cubed potatoes to one of the pots of boiling water and cook until tender enough to mash, about 15 minutes. Drain. Put the potatoes through a potato ricer, or smash with a masher, and add 2 tablespoons of olive oil, milk, 1 teaspoon salt, and some black pepper. Mix to combine, and taste for seasonings; set aside.
  6. While the potatoes cook, add the edamame to the second pot of boiling water and cook 4 minutes. Add the green peas, and cook an additional 1 minute. Drain. Stir in cooked lentils and dried thyme, and set aside.
  7. Heat remaining 1 tablespoon olive oil in a skillet set over medium heat. Once the oil is hot, add onion and cook until onion is starting to brown, about 15 minutes. Add sliced carrots and leeks, and sauté until carrots are tender and leeks are translucent, about 7 more minutes. Remove from heat.
  8. Preheat the oven to 350° F.
  9. In a 13x9-inch casserole dish, layer the cooked ingredients as follows:
  10. Onions, leeks, and carrots mixture,
  11. Edamame, peas, and lentils mixture
  12. Roasted sweet potato
  13. Mashed potatoes
  14. Cover with foil. Casserole may be made ahead up this this point and refrigerated until ready to bake. Bake at 350° for 20 minutes. Remove foil, and continue to bake for 10 more minutes until there are some golden brown edges on the potatoes.

Recipe Notes

Makes 8-10 servings

Nutrition Facts
Vegetarian Shepherd’s Pie
Amount Per Serving
Calories 185 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 45mg2%
Potassium 492mg14%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 6g7%
Protein 7g14%
Vitamin A 8460IU169%
Vitamin C 16mg19%
Calcium 70mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.