I have a vegetarian friend in Sydney with whom I exchange recipes and cooking ideas. One day she baked a vegetarian casserole/pie dish and described it as a shepherd's pie - and I thought, what a bloody great idea! A shepherd's pie which allows vegetarians or animal-friendly people to enjoy the comfort of a wholesome pie while keeping in line with their eating preferences.
I made a pie with the key ingredients of puy lentils and purple sweet potato. It was an ad-hoc adventure so I didn't record the recipe. From memory, for the base I used puy lentils, diced onions and carrots, canned tomatoes and some form of tomato pasta sauce (basic ingredients for a lentil casserole dish). The top was just mashed purple sweet potato with a bit of olive oil. I baked it in the oven to give the pie a crusty top - in my opinion, nothing beats the texture of baked mash potato.
Although the lentil base had lots of sauce before I baked it, the lentils soaked up most of the liquid - next time, I'd use a bit more sauce (sometimes the oozing moistness of the pie base makes the pie ever so scrumptious). The sweet potato topping was a bit dry so I had to sprinkle some olive oil on it after it was cooked. In hindsight, I should have mixed the topping with some margarine or some more oil before baking it.
The dish looked a bit bizarre with the purple topping, but this is what I loved about it. It was comforting meal ideal for the cold winter day.