Lentil, Mushroom & Sweet Potato Shepherd's Pie
Vibrant Method Test Kitchen Approved!
Get the full recipe from Pinterest.

With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream. Authentic shepherd's pie is a comfort food classic, but there's no room in my diet or grocery budget for a heavy dish of ground lamb or beef and buttery potatoes, except as an occasional treat. Lentils, mushrooms, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping. This recipe uses one unusual ingredient: steel cut oats! The dry oats — cooked and drained with the lentils — release just enough starch to bind the filling into a creamy, mushroomy mass, rather than a loose scattering of lentils and vegetables. The oats also add a texture somewhat like ground meat, but they aren't noticeable unless you know to look for them, so your guests will have no idea their dinner includes a nutritious breakfast staple. Note: STEAMING the sweet potatoes saves you an HOUR off this recipe plus retains vital nutrients!

Yields Prep Time
6 servings 25 minutes
Cook Time
30 minutes
Yields Prep Time
6 servings 25 minutes
Cook Time
30 minutes
Lentil, Mushroom & Sweet Potato Shepherd's Pie
Vibrant Method Test Kitchen Approved!
Get the full recipe from Pinterest.

With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any cream. Authentic shepherd's pie is a comfort food classic, but there's no room in my diet or grocery budget for a heavy dish of ground lamb or beef and buttery potatoes, except as an occasional treat. Lentils, mushrooms, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping. This recipe uses one unusual ingredient: steel cut oats! The dry oats — cooked and drained with the lentils — release just enough starch to bind the filling into a creamy, mushroomy mass, rather than a loose scattering of lentils and vegetables. The oats also add a texture somewhat like ground meat, but they aren't noticeable unless you know to look for them, so your guests will have no idea their dinner includes a nutritious breakfast staple. Note: STEAMING the sweet potatoes saves you an HOUR off this recipe plus retains vital nutrients!

Yields Prep Time
6 servings 25 minutes
Cook Time
30 minutes
Yields Prep Time
6 servings 25 minutes
Cook Time
30 minutes
Vibrant Ingredients
  • sweet potatoes steamed, not roasted (easier and faster)
  • brown lentils soaked for 6-8 hours and rinsed
  • steel cut oats look for gluten-free
  • salt pink himalayan sea salt
  • mushrooms cremini
  • onion yellow
  • celery organic (dirty dozen)
  • vegetable stock organic - low sodium
  • soy sauce substitute with tamari
  • paprika can omit if you are sensitive to nightshades
  • parsley fresh, chopped for garnish


  • This is a Vibrant Method "Test Kitchen Approved Recipe". I search through thousands of recipes to identify healing, functional food, nutritious, easy, and delicious recipes so you don't have to. The full recipe is originally categorized in the Vibrant Method Pinterest Boards for your convenience, and ingredient basics made searchable on this website. I do not take credit for the development or the stunning image of this recipe, but am compelled to share it with you as a mouth-watering dish to prepare on your culinary journey back to vibrant health.

    ~Atali
    Recipe Notes
    •  STEAMING the sweet potatoes saves you an HOUR off this recipe plus retains vital nutrients!
    • Both the filling and the roasted sweet potatoes can be made ahead and refrigerated up to 2 days before assembling and baking.
    • This recipe freezes well; after assembling, cover and freeze. Thaw overnight in the refrigerator and bake uncovered at 350°F for 35-45 minutes, or until filling is bubbling at the edges.
    • Leftover mashed potatoes can be used in place of the sweet potatoes.
    • Use tamari in place of soy sauce and double-check that you are using gluten-free oats.
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