Lentil & Sweet Potato Pie

Posted by Lorna Macchia on

 Lentil & Sweet Potato Pie

This is a vegan or vegetarian version of a traditional shepherds pie that is so nourishing on a cold winter’s day.  It is easy to make ahead of time, and a great source of carotenes, B vitamins and dietary fibre.  We’ve been making this in the pressure cooker recently to reduce the lectins in the lentils and to produce a thick, nourishing filling.


Vegan Option | Gluten Free

We use all organic ingredients


Serves 4-6

  • 800g sweet potato, sliced thickly
  • 1 brown onion, diced
  • 1 stick celery, thinly sliced
  • 2 cloves garlic, finely diced or crushed
  • 1 carrot, grated or finely diced
  • 1 zucchini, grated or finely diced
  • 150 g button mushrooms, sliced
  • 1-2 tbsp extra virgin olive oil
  • 250g raw green or brown lentils
  • 1 bay leaf
  • 500ml water
  • 2 x 400g fresh or canned cherry tomatoes
  • ½ cup chopped activated walnuts
  • Salt & pepper to taste
  • ½ cup fresh herbs (rosemary, thyme & parsley), chopped
  • 2 tbsp goats cheese or cashew cheese



  1. Cover lentils in water and soak for at least 4 hours or overnight, unless using a pressure cooker.
  2. Place sweet potato on baking tray and drizzle with a little olive oil .  Roast in oven at 180 oC for approximately 15-20 minutes or until soft.  Set aside to cool.
  3. While sweet potato is cooking, saute  onion, garlic, celery, carrot and zucchini in olive oil for 4-5 mins.  Set aside
  4. Place lentils, bay leaf and water in saucepan and bring to boil, simmer for 10 minutes, stirring occasionally (skip this step if using a pressure cooker and add all ingredients to cooker)
  5. Add tomatoes, mushrooms and sautéed carrot/zucchini mix and simmer for further 12-15 minutes.  (If using a pressure cooker, there is no need to simmer further.  Simply cook this mixture under pressure for 20 minutes)
  6. Mix walnuts through cooked lentil mixture, season with salt & pepper and pour into casserole dish or open clay pot.
  7. In food processor blend roast sweet potato until smooth, then spread over lentil mix. 
  8. Top with goat cheese or cashew cheese, and fresh herbs.
  9. Bake for 10-20 minutes until golden.
  10. Enjoy with a tossed green salad

Lentil & Sweet Potato Pie

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