This vegan lentil pie takes the comfort of a classic shepherd's pie and builds it entirely from plants. Tender green lentils and vegetables simmer in a savory, slightly tangy sauce, then get layered under a rustic mash of sweet and russet potatoes and finished with crispy, garlic breadcrumbs on top.

It's a cozy, hearty dinner that bakes into one dish — perfect for a weeknight meal or make-ahead comfort food.

Watch the full recipe video here

Why Two Kinds of Potatoes

Combining sweet potatoes with russet potatoes gives the mash more depth than using just one — the russets add a classic, starchy fluffiness while the sweet potatoes bring natural sweetness and a richer color. Together they create a rustic, slightly textured topping rather than a single-note mash.

Ingredients

• 1 cup uncooked green lentils
• 1 pound sweet potatoes
• 1 pound russet potatoes
• 1 red or orange bell pepper (5–6 mini sweet peppers work too)
• ½ onion, diced
• 1 carrot, diced
• 2 stalks green onion (white and green parts separated)
• 3 garlic cloves, minced
• ⅓ cup green olives (pitted and sliced)
• 1 tablespoon sun-dried tomatoes, finely minced
• 2 bay leaves
• 1 tablespoon coriander powder
• ½ teaspoon cumin
• 1 tablespoon balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon brown sugar
• ½ cup breadcrumbs
• ½ teaspoon garlic powder (or 1 minced garlic clove)
• 1 teaspoon herbes de Provence
• Olive oil
• Salt and pepper, to taste

How to Make Vegan Lentil Pie

1. Preheat the oven. Preheat to 400°F (200°C).

2. Cook the lentils. Rinse the lentils thoroughly and place them in a small pot with the bay leaves. Add enough water to cover by about 1 inch, bring to a boil, and cook until tender. Drain and set aside.

3. Boil the potatoes. While the lentils cook, wash the russet and sweet potatoes and place them in a large pot of salted water. Boil until fork-tender.

4. Sauté the vegetables. Dice the bell pepper. Heat a large pan over medium heat with a few tablespoons of olive oil and sauté the bell pepper until it starts to turn golden. Dice the onion and carrot, slice the white parts of the green onion, and add them to the pan once the pepper is golden. Cook until softened and golden.

5. Add flavor. Add the minced garlic, sun-dried tomatoes, and sliced olives to the pan. Season with coriander powder, cumin, mustard, brown sugar, balsamic vinegar, and 1 teaspoon of salt. Stir well and cook for a few more minutes until the flavors meld.

6. Combine with lentils. Add the cooked lentils to the vegetable mixture. Adjust seasoning if needed and cook for a few minutes, until thick but not dry. Remove from heat.

7. Make the potato mash. Peel the cooked potatoes while still warm, then mash together in a large bowl with a fork or masher for a rustic texture. Drizzle in about 1 tablespoon of olive oil and season with salt, pepper, and the reserved green parts of the green onions.

8. Make the breadcrumb topping. Combine the breadcrumbs with garlic powder, herbes de Provence, and 1 tablespoon of olive oil in a small bowl, mixing until evenly coated.

9. Assemble the pie. Spread half of the mashed potatoes in an even layer in a baking dish. Spoon the lentil mixture over the top and level it with a spoon, then cover with the remaining mashed potatoes. Score the top with a fork to create grooves, then sprinkle the seasoned breadcrumbs evenly over the top.

10. Bake. Bake for about 25 minutes, or until the top is golden and crisp.

Recipe Tips

• Don't skip scoring the mash: The fork grooves help the breadcrumb topping catch and crisp up instead of sliding off.
• Mash while warm: Potatoes mash more smoothly and absorb the olive oil better while still hot.
• Make it ahead: Assemble the pie up to a day in advance and refrigerate, then bake just before serving — add a few extra minutes to the bake time if going in cold.

Frequently Asked Questions

Can I make this lentil pie ahead of time? Yes, assemble it up to a day ahead, refrigerate, and bake when ready — just add a few extra minutes to the bake time.

Can I use only russet potatoes instead of a mix? Yes, though using both sweet and russet potatoes gives the mash more flavor and a slightly different texture.

Can I freeze vegan lentil pie? Yes, it freezes well either fully assembled unbaked or after baking. Thaw in the fridge before reheating.