4.05 from 22 votes
Moroccan Spiced Vegan Shepherd's Pie
Moroccan Spiced Vegan Shepherd's Pie
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins

Moroccan Spiced Vegan Shepherd's Pie - classic comfort food with a Middle Eastern twist. Creamy lentils spiced with cumin and coriander topped with a fluffy sweet potato mash | Gluten Free + Vegan

Course: Main Course
Cuisine: Moroccan
Servings: 5 servings
Calories: 535 kcal
  • 2 pounds sweet potato, peeled and cut into quarters
  • 2-3 tablespoons olive oil, divided
  • 1/2 cup white onion diced
  • 1/2 teaspoon salt + more to taste
  • 1 teaspoon fresh ginger chopped
  • 1 teaspoon fresh garlic crushed or chopped
  • 1 medium medium carrot, about 6 inches long peeled and diced
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cinnamon powder
  • 2 tablespoons tomato paste
  • 1 cup | 240 ml vegetable stock, aim for a lower sodium stock
  • 1 14 oz can brown lentils, rinsed & drained
  • 1/2 teaspoon cumin seeds
  • optional chopped fresh cilantro/coriander for topping
  1. Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15-20 minutes to cook until fork tender. In the mean time begin working on the filling.

  2. When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1-2 tablespoons of olive oil and mash until smooth. Taste and season with a little salt & pepper if you'd like. 

  1. Preheat the oven to 400°F/205°C.

  2. Heat the olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 minutes. Add the ginger, garlic and carrot to the pan. Stir.

  3. Add the spices the vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes until slightly thickened. Taste and season with more salt as necessary.

  4. If you're using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling to a 2 quart oven proof baking dish. 

  5. Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15-20 minutes or until the potatoes are lightly browned on top. 

  6. Let cool briefly and then serve. This keeps well in the fridge for 3-4 days. 

Nutrition Facts
Moroccan Spiced Vegan Shepherd's Pie
Amount Per Serving
Calories 535 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 595mg 25%
Potassium 1600mg 46%
Total Carbohydrates 94g 31%
Dietary Fiber 32g 128%
Sugars 12g
Protein 25g 50%
Vitamin A 605%
Vitamin C 15%
Calcium 12.4%
Iron 45.9%
* Percent Daily Values are based on a 2000 calorie diet.