Gluten-Free Healthy & Low-Calorie Main Dishes Vegan

Smoky BBQ Lentil Shepherd’s Pie with Whipped Sweet Potato Crust

Name: Smoky BBQ Lentil Shepherd's Pie with Whipped Sweet Potato Crust
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: American
Ingredients: INGREDIENTS; 1 cup dry green or brown lentils; 2 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, diced; 2 tablespoons tomato paste; 1 tablespoon smoked paprika; 1 tablespoon BBQ sauce; Salt and pepper to taste; 4 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil; 1/4 cup coconut milk

by Linda October 11, 2026

written by Linda October 11, 2026

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Indulge in the hearty goodness of this Smoky BBQ Lentil Shepherd’s Pie, a plant-based twist on a beloved classic. Rich in flavors and packed with nutrients, this dish features a robust lentil filling enhanced by smoky barbecue sauce, delivering a satisfying umami punch.

The topping is a creamy whipped sweet potato crust that contrasts beautifully with the savory filling, creating a delightful textural experience. Perfect for family dinners or cozy gatherings, this shepherd’s pie is not only delicious but also nutritious and sure to please everyone at the table.

Smoky BBQ Lentil Shepherd's Pie with Whipped Sweet Potato Crust

Serves: 6 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 320 calories 8g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 cup dry green or brown lentils
2 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 tablespoon BBQ sauce
Salt and pepper to taste
4 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 cup coconut milk

Instructions

Preheat your oven to 375°F (190°C).
In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 25 minutes.
In a separate skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
Stir in the cooked lentils, tomato paste, smoked paprika, BBQ sauce, salt, and pepper. Mix well and let it simmer for an additional 5 minutes before removing from heat.
In a large pot, boil sweet potatoes until fork-tender, about 15 minutes. Drain and return to the pot.
Add coconut milk and olive oil to the sweet potatoes, then mash until creamy and smooth. Season with salt if desired.
Spread the lentil mixture evenly in a baking dish and top with the whipped sweet potato crust, smoothing it out with a spatula.
Bake in the preheated oven for 20-25 minutes until the top is slightly golden. Let cool for a few minutes before serving.

Notes

Tip: For a crispy topping, broil the pie for an additional 2-3 minutes after baking. Just keep an eye on it to prevent burning!

For added richness, consider mixing in some nutritional yeast or a touch of vegan cheese into the sweet potato crust. If you prefer a spicier kick, a dash of cayenne pepper can elevate the flavor of the lentil filling.

To store leftovers, simply cover the pie with foil and refrigerate for up to three days. Reheat in the oven for best results, ensuring the sweet potato remains fluffy and delicious.

BBQ comfort food lentils sweet potato vegan comfort food

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Smoky BBQ Lentil Shepherd’s Pie with Whipped Sweet Potato Crust

Smoky BBQ Lentil Shepherd's Pie with Whipped Sweet Potato Crust

Ingredients

Instructions

Notes

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