Dinner

Spiced Vegan Cottage Pie with Sweet Potato Mash Recipe

Name: Spiced Vegan Cottage Pie with Sweet Potato Mash Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 3 tbsp olive oil (approx. 42g); 4 medium yellow onions, diced (approx. 600g); 4 stalks celery, finely sliced (approx. 280g); 4 medium carrots, peeled and diced (approx. 400g); 6 cloves garlic, minced (approx. 18g); 3 tsp ground cumin; 2 tsp smoked paprika; 2 tsp ground coriander; 1 tsp garam masala; 2 14 oz cans brown lentils, drained and rinsed (approx. 800g total, 480g drained); 2 tbsp tomato paste (approx. 30g); 2 tbsp soy sauce (approx. 30mL); 3 ½ cups vegetable broth (approx. 830mL); 2 14.5 oz cans diced tomatoes (approx. 800g total); 1.5 kg sweet potatoes, peeled and chopped; 3 tbsp vegan margarine (approx. 42g); 2 tbsp white miso paste (approx. 30g); ½ cup nutritional yeast (approx. 20g); ¼ cup unsweetened soy milk (approx. 60mL); Salt, to taste; Olive oil, for drizzling or spraying

Bymia larkspur March 9, 2026March 9, 2026

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Introduction

This spiced vegan cottage pie with sweet potato mash is a comforting and flavorful dish perfect for cozy dinners. Packed with hearty lentils and warming spices, it offers a delicious plant-based twist on a classic favorite.

The image shows a serving of shepherd’s pie on a white plate, featuring two main layers: a thick, bright orange layer of mashed sweet potatoes on top with a slightly textured pattern, and below it, a rich brown lentil and vegetable filling that looks chunky and moist. The mashed sweet potato layer is garnished with small green herb leaves, adding contrast. Next to the plate, a silver fork rests on the right side. Above, a glass baking dish contains the remaining shepherd’s pie with a portion missing, revealing the two-layer structure with the orange mashed sweet potatoes on top and the dark filling beneath. The scene is set on a white marbled surface with a white and black striped cloth to the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp olive oil (approx. 42g)
4 medium yellow onions (diced; approx. 600g)
4 stalks celery (finely sliced; approx. 280g)
4 medium carrots (peeled and diced; approx. 400g)
6 cloves garlic (minced; approx. 18g)
3 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
1 tsp garam masala
2 14 oz cans brown lentils (drained and rinsed approx. 800g total (480g drained))
2 tbsp tomato paste (approx. 30g)
2 tbsp soy sauce (approx. 30mL)
3 ½ cups vegetable broth (approx. 830mL)
2 14.5 oz cans diced tomatoes (approx. 800g total)
1.5 kg sweet potatoes (peeled and chopped)
3 tbsp vegan margarine (approx. 42g)
2 tbsp white miso paste (approx. 30g)
½ cup nutritional yeast (approx. 20g)
¼ cup unsweetened soy milk (approx. 60mL)

Instructions

Step 1: Preheat your oven to 360°F (regular bake, not fan-forced). If you’re using a fan-assisted oven, reduce to 340°F.
Step 2: Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onions, celery, and carrots. Cook, stirring occasionally, for 6–8 minutes or until softened.
Step 3: Add the garlic, cumin, coriander, smoked paprika, and garam masala. Cook for another 1–2 minutes, stirring constantly, until fragrant.
Step 4: Stir in the drained lentils, tomato paste, and soy sauce. Cook for 1–2 minutes to coat the lentils in the spices.
Step 5: Add the hot vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens and reduces.
Step 6: Meanwhile, place the chopped sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil, then cook for about 10–12 minutes, or until fork-tender. Drain well.
Step 7: Return sweet potatoes to the pot and mash with vegan margarine, miso paste, nutritional yeast, and soy milk. Season to taste with salt. Mash until smooth and creamy.
Step 8: If using a Dutch oven, spread the sweet potato mash directly over the lentil filling. If you used a skillet, transfer the lentil mixture to a large oven-safe baking dish, then top with the mash. Smooth the top with a spatula, then run a fork across to create texture.
Step 9: Drizzle or spray a little olive oil over the top and sprinkle with salt. Bake uncovered for 30 minutes, or until the top is golden and the filling is bubbling at the edges.
Step 10: Let sit for 5–10 minutes before serving. Leftovers keep well in the fridge for up to 4 days.

Tips & Variations

For extra depth, add a splash of red wine to the filling while it simmers.
Swap sweet potatoes for regular potatoes or a mix for a different texture.
Use smoked salt instead of regular salt to enhance the smoky paprika flavor.
Add chopped mushrooms to the filling for added umami and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the microwave in short bursts, stirring occasionally for even heating.