With holidays such as Thanksgiving, where traditional dishes dominate, those with food restrictions are often left with few options. It can also be difficult to create a selection that is enjoyed by both traditional omnivores, along with those who eat vegetarian, gluten-free and dairy-free.

I attended a family dinner this Thanksgiving, where a diverse selection of eaters were found – similar to the above described scenario. I hoped this Sweet Potato Lentil Shepherd’s Pie would be the perfect solution to satisfy all parties – and to my surprise it was! I had the traditional eaters, along with the vegetarians coming back for seconds.

What is even more satisfying, is the nutritional content of this recipe. Packed with fibre and protein, along with micronutrients such as iron and vitamin A, you won’t feel the least -bit guilty for indulging in this savoury, comforting dish.

If you are ever stuck in scenario where you have to create a dish satisfy a diverse amount of palates and food restrictions, I urge you to try this simple recipe! Bonus – it can be created in less than an hour and with less than 10 ingredients!

Sweet Potato Lentil Shepherd's Pie

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A satisfying holiday dish that is gluten-free, dairy-free and vegan.


  • 1 lb white potatoes
  • 1 lb sweet potatoes
  • 3 tbsp vegan butter
  • 1 tbsp extra virgin olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic
  • 2 cups frozen veggies (corn, green beans and peas)
  • 2 cups of cooked, canned lentils
  • 2 tsp fresh thyme


  1. Preheat over to 425 degrees F.
  2. Peel and slice any large potatoes in half. Place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat. Cover and cook for 20-30 minutes or until they slide off a knife very easily.
  3. Once cooked, drain and then return to pot. Mash with a potato masher and add vegan butter. Set aside.
  4. In a large saucepan, heat olive oil. Once heated, add onion and garlic, until slightly browned (about 5 minutes).
  5. Once browned, add frozen veggies, along with 1/4 cup of water or veggie broth to saucepan. Heat until veggies are unfrozen. Add cooked lentils and thyme to saucepan for for 1-2minutes, until flavours meld. Mash slightly with a potato masher to thicken.
  6. Transfer veggie and lentil mixture to lightly-greased 2-quart baking dish. Top with potato mash.
  7. Bake in oven for 15 minutes. Broil on high for an addition 5 minutes, or until potatoes are browned.
  8. Let cool before serving.


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