Spicy Miso-Glazed Lentil & Mushroom Shepherd's Pie with Sweet Potato Swirl

Ditch the traditional and dive into a modern twist on a beloved classic! This Spicy Miso-Glazed Lentil & Mushroom Shepherd's Pie brings together robust umami, a hint of heat, and the comforting sweetness of a vibrant sweet potato topping. Perfect for a cozy weeknight dinner or impressive enough for guests, this plant-forward pie is surprisingly simple to make and packed with incredible flavor. It's a satisfying, hearty dish that's quickly becoming a fan favorite.

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 4-6 servings

Ingredients

• **For the Sweet Potato Swirl:**
• 2 large sweet potatoes (about 1.5 lbs), peeled and diced
• 1/4 cup unsweetened plant milk (or regular milk)
• 2 tbsp unsalted butter (or vegan butter)
• 1/2 tsp salt
• Pinch of black pepper
• **For the Lentil & Mushroom Filling:**
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1/2 cup tomato paste
• 2 tbsp red miso paste
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

1. **1. Prepare Sweet Potato Topping:** Place diced sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain well, then return to the pot. Add plant milk, butter, salt, and pepper. Mash until smooth and creamy. Set aside.
2. **2. Sauté Aromatics:** Heat olive oil in a large oven-safe skillet (cast iron works great, or a Dutch oven) over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
3. **3. Add Mushrooms & Garlic:** Stir in sliced mushrooms and cook for another 5-7 minutes, until they release their liquid and start to brown. Add minced garlic and cook for 1 minute until fragrant.
4. **4. Build the Filling Base:** Stir in rinsed lentils, vegetable broth, and tomato paste. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender.
5. **5. Create Spicy Miso Glaze:** In a small bowl, whisk together miso paste, sriracha, rice vinegar, grated ginger, and smoked paprika.
6. **6. Combine & Season:** Once lentils are tender, stir the spicy miso glaze into the lentil mixture. Season with salt and pepper to taste. The mixture should be thick. If too liquidy, simmer uncovered for a few more minutes.
7. **7. Assemble Pie:** Spoon the sweet potato mash evenly over the lentil filling in the skillet. For a rustic swirl effect, use the back of a spoon to create peaks and divots.
8. **8. Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is lightly golden and the filling is bubbling.
9. **9. Serve:** Let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

Chef's Note

For an extra layer of flavor and texture, try adding a tablespoon of nutritional yeast to your sweet potato mash or a sprinkle of toasted sesame seeds over the top before baking.

Make-Ahead Tips

The lentil and mushroom filling can be prepared up to 2 days in advance and stored in the refrigerator. Mash the sweet potatoes just before assembling and baking for best texture. Leftovers store well in an airtight container in the fridge for 3-4 days.

Substitutions

**Lentils:** Brown or green lentils work best. Red lentils will break down too much.,**Mushrooms:** Any variety of mushrooms can be used, such as shiitake or button.,**Sriracha:** Adjust heat level to your preference, or substitute with gochujang or chili garlic sauce.,**Sweet Potato:** Butternut squash mash can be used as an alternative topping.