Lentil shepherd’s pie with creamy sweet potato

Servings: 4  |   Prep time: 15 min |   Cooking time: 40 min

This meal is packed with good fiber from the lentils and vegetables, to give the good bacteria in your gut the food they need. Did you know that the good bacteria in your gut thrive on a high fiber diet?

Great recipe for batch cooking


  • 2 medium raw sweet potatoes (about 550 g), peeled and chopped
  • 1 onion
  • 2 garlic cloves
  • 250 g mushrooms
  • 3 tomatoes
  • 1 large carrot
  • 100g fresh or frozen peas
  • 1 cup of seasonal leafy greens (spinach / kale)
  • 1 packet tomato paste (50 g)
  • 1 cup brown lentils (Soaked overnight)
  • 2 tablespoons fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup (75 g) cashews  OR sunflower seeds (if you have a nut allergy or on a tight budget) soaked at least 4 hours or overnight
  • 5 tablespoons nutritional yeast
  • 1/2 cup of nut milk OR 1/2 cup of water
  • Coconut oil for frying
  • Salt & pepper to taste


  1. Steam the sweet potatoes in a little bit of water in a small pot until soft (normally about 10 – 15 minutes).
  2. Meanwhile in a separate medium sized pot brown the onions in a small amount of coconut oil, over medium heat.
  3. Add the minced garlic, grated carrot, chopped tomatoes, tomato pure & thyme.
  4. Add the lentils with about 1/2 to 1 cup of water (to cover the lentils), and simmer for about 20 minutes or so, until the lentils are soft.
  5. Add the leafy greens, and allow to wilt, about 1 minute and remove from the heat.
  6. Once the sweet potatoes are cooked, blend them until fluffy in a food processor or with a stick blender. Add the drained cashews / sunflower seeds, nutritional yeast, nut milk /water and salt and pepper to taste. Blend until smooth.
  7. In a large oven dish transfer the filling and top with the creamy sweet potato topping and smooth down.
  8. Bake for 40 minutes on 200C, until the top is golden.

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