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Sweet Potato Lentil Shepherd's Pie


3-4 medium sweet potatoes, peeled and chopped

2 cans or 2.5 cups lentils

1- 1.5 cups peas & carrots

1 white onion, diced finely

1/2 cup tomato sauce

1/3 cup broth (gluten free)

1 tsp paprika

1/2 tsp sea salt

2 garlic cloves

Dash of pepper


  1. Boil sweet potatoes until fully cooked

  2. In a separate pan, sauté onions and garlic until fragrant

  3. Add in peas/carrots and cook fully

  4. Finally, add in tomato sauce and lentils and cook for at least 15 minutes

  5. Spread lentil mixture on the bottom of baking evenly. Top with sweet potato and spread evenly. Bake for 30 minutes at 350 and let cool

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