01 October 2026
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THE UNIVERSAL GASTRONOMY AUTHORITY
World Kitchen Journal
Shepherd's pie with lentils and sun-dried tomatoes
The Kitchen
By Jean-Luc Moreau, the Technique desk · 10d ago · International · 1 min ·

Shepherd's pie with lentils and sun-dried tomatoes

This vegetarian shepherd's pie with red lentils and sun-dried tomatoes combines savory mushrooms, balsamic vinegar, and roasted garlic with creamy sweet potato purée for a warm, flavorful casserole.

Ingredients · Servings 4
  • 6 cloves of garlic
  • 600 g sweet potatoes
  • 1 large onion
  • 3 carrots
  • 2 celery stalks
  • 2 tsp dried coriander
  • 1 tsp dried thyme
  • 10 chestnut mushrooms
  • 10 semi-sun-dried tomatoes
  • 1 splash of apple cider vinegar
  • 250 g red lentils
  • 500 ml vegetable stock
  • 2 the balsamic
  • 1 handful of nuts and pine nuts
  • salt and pepper
  • olive oil
Method · 30 min
  1. Preheat the oven to 180 degrees. Take a heatproof dish, add a generous splash of olive oil and 3 cloves of garlic. Place in the oven for about 15 minutes. Meanwhile, peel the sweet potatoes, chop them into pieces, and steam them until tender. When they are cooked, put the sweet potatoes in a blender (or puree with an immersion blender) together with the cooked garlic in olive oil.
  2. Season generously with salt and pepper. Finely chop the onion, carrots, and celery (we don't want any chunks that are too big here!) and put them in a large, deep pan with a splash of olive oil. Sauté them and add the remaining pressed garlic cloves. Add the coriander and thyme and continue cooking for a little while longer.
  3. Meanwhile, finely chop the mushrooms. Cut the sun-dried tomatoes into pieces and add both to the pan. Pour in the splash of apple cider vinegar as well. Add the lentils and the vegetable stock, and let it simmer until the lentils are cooked and the mixture has become drier. Don't hesitate to add some extra stock if necessary.
  4. Add the balsamic vinegar. Start with one spoonful and add the other as needed. Season to taste with salt and pepper. Place the lentil mixture in an oven dish and top with the blended sweet potato puree. Put the nuts in a mortar and pestle and crush them finely, then place them on top of the puree. Put it in the oven under the grill for just a moment and serve immediately!

Step-by-step plan to prepare the recipe “Shepherd's pie with lentils and sun-dried tomatoes”

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