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Lentil and sweet potato Farmer’s Pie in a turquoise oven dish, topped with golden mashed sweet potato and sprinkled with fresh parsley.

Lentil & Sweet Potato Farmer's Pie

A hearty, plant-based pie topped with sweet potato mash and enriched with a miso twist. Warming, grounding, and easy to digest — the perfect gut-friendly comfort meal for autumn.
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Prep Time 20 minutes
Cook Time 25 minutes
Cook potatoes and mash 20 minutes
Course Main Course
Cuisine British
Servings 4

Ingredients
  

  • 2-3 large sweet potatoes (white or orange_ peeled and cubed
  • 200 g brown lentils cooked
  • 2 carrots diced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1-2 tsp fresh thyme or ½ tsp dried
  • 2 tbsp tomato purée
  • 250 ml vegetable stock
  • 1 tbsp miso paste stirred into the stock
  • 1-2 tsp fresh parsley chopped (plus extra to garnish)
  • olive oil for cooking
  • salt and pepper to taste

Instructions
 

  • Prepare the topping: Boil the sweet potatoes until tender. Drain, mash with olive oil, salt, and pepper.
  • Cook the filling: Sauté onion, garlic, carrots, and mushrooms in olive oil until soft. Stir in lentils, tomato purée, thyme, and stock with miso. Simmer 10 minutes until thickened.
  • Assemble: Spoon the lentil mixture into a baking dish. Spread the mash on top, ruffle with a fork.
  • Bake: 180°C (350°F) for 20–25 minutes until golden.
  • Serve: Garnish with parsley and enjoy warm.
Keyword autumn recipe, farmer's pie, gut-friendly recipe, healthy lentil casserol, lentil pie, miso lentil bake, plant-based shepherd's pie, seasonal eating, sweet potato pie, vegetarian comfort food