Sweet potato shepherd's pie

Sweet Potato Shepherd’s Pie

Enjoy this twist on Shepherd's Pie by swapping out the mashed potato topping for sweet potatoes and creating a meatless filling.

Prep Time:

20 min

Cook Time:

20 min


4 - 5

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  • 2 Teaspoons oil
  • 8 Ounces mushrooms sliced
  • 1 carrot diced
  • 1 celery stalk diced
  • 15 Ounces lentils drained
  • 1/4 Cup red wine
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Package Bob Evans Mashed Sweet Potatoes
  • 1/4 Cup breadcrumbs
  • 1 Tablespoon butter melted
  • 1 Tablespoon parmesan cheese grated
  • 1 Teaspoon parsley minced


  1. Preheat oven to 350 F.
  2. Heat oil in large skillet over medium heat.
  3. Add mushrooms, carrots and celery and sauté until tender, about 8 minutes.
  4. Add lentils, wine, soy sauce and Worcestershire sauce.
  5. Pour into an 8” square baking dish.
  6. Spread sweet potatoes evenly over lentil mixture.
  7. In small bowl combine all topping ingredients. Sprinkle over sweet potatoes.
  8. Bake 20 minutes or until hot.
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