Veggie shepherd's pie with sweet potato mash

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• scouse

  05 November 2007

  scouse rated and commented on this recipe

  

  I just reduced the wine slightly. what a good take on vegetarian food. I am not a vegetarian but ocasionally like to cook just veg, especially if I have bought rather too many sweet potatoes. Using lentils this way also makes a change.

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• ange

  06 November 2007

  ange rated and commented on this recipe

  

  prefer this recipe using regular potatoes, good mid-week winter warmer.

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• LouB

  07 November 2007

  LouB commented on this recipe

  A good meatless mid week supper. I might add some spices next time

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• Julie

  08 November 2007

  Julie rated and commented on this recipe

  

  I've made this recipe for veggie and non-veggie friends using individual pie dishes. Everyone loved it.

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• Reen

  08 November 2007

  Reen rated this recipe

  

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• Naomibrook

  18 November 2007

  Naomibrook rated and commented on this recipe

  

  As recommended, i reduced the wine a little and I'm glad i did, about 150ml was about right for me. totally delicious though; really warming and filling, i would definately make this again!

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• Helen's

  19 November 2007

  Helen's rated this recipe

  

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• yummymummy

  17 December 2007

  yummymummy rated and commented on this recipe

  

  Absolutely delicious - an instant family favourite even with the fussy eater ! A little too runny so I just added a few veggie gravy granules.

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• julieg

  09 January 2008

  julieg commented on this recipe

  Very good. This is a veggie recipe that I will use again. Added a small handful of frozen soya beans to add colour, texture and goodness.

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• julieg

  09 January 2008

  julieg rated this recipe

  

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• Alix

  13 February 2008

  Alix commented on this recipe

  Loved this - my husband had eaten it twice before he realised that it didn't have meat in it!

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• Hiyamod

  15 February 2008

  Hiyamod rated and commented on this recipe

  

  My husband and kids loved it .. the bounce that they did not realise it had the green lentils, which I want to add to our diet. but they don't like at all. so this dish is definitely a winner for me and them :-) 5 star indeed

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• MsVanDeKamp

  18 February 2008

  MsVanDeKamp rated and commented on this recipe

  

  I used the filling as filling for cannelloni rolls, just left out the wine (was making for the kids), added a garlic clove, rolled them up and topped with home made tomato sauce - everyone was asking for seconds!!!

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• Louise

  20 February 2008

  Louise rated and commented on this recipe

  

  Really lovely. I added a clove of garlic to the onions at the end of their browning time. I also took note of the comments that the finished dish was a bit runny so after adding the lentils i simmered it UNcovered for twenty minutes to allow it to reduce and thicken, I was glad that I had. Also love the idea of using it as a cannelloni filling, will try that soon

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• mandy

  21 February 2008

  mandy rated and commented on this recipe

  

  We made this recipe for a bring and share supper, it was such a hit, lovely flavours just be careful you don't put too much liquid in the finished dish

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• Dee

  23 February 2008

  Dee commented on this recipe

  Going to try this, but no mention of how to prepare the carrots,no one has asked this before.

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• ybliat

  01 March 2008

  ybliat rated and commented on this recipe

  

  Made this several times, very tasty - freezes well too!

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• SarahW

  03 March 2008

  SarahW rated this recipe

  

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• Frantic Flapjack

  12 March 2008

  Frantic Flapjack commented on this recipe

  Dee - chop carrots into largish sugar cube size so they retain a good texture when cooked. The tip about reducing the wine is a good one otherwise there is too much liquid. I substituted chickpeas for the lentils which worked well and I also added some cinnamon when mashing the sweet potatoes. Great veggie dish which I will make again.

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• korkythekat

  12 March 2008

  korkythekat rated this recipe

  

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Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
• 2 tbsp thyme chopped
• 200ml red wine
• 400g can chopped tomatoes
• 2 vegetable stock cubes
• 410g can green lentils
• 950g sweet potatoes , peeled and cut into chunks
• 25g butter
• 85g vegetarian mature cheddar , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
• 2 tbsp thyme chopped
• 200ml red wine
• 400g can chopped tomatoes
• 2 vegetable stock cubes
• 410g can green lentils
• 950g sweet potatoes , peeled and cut into chunks
• 25g butter
• 85g vegetarian mature cheddar , grated

Per serving

531 kcalories, protein 16g, carbohydrate 79.6g, fat 17 g, saturated fat 8g, fibre 12g, sugar 31g, salt 3.95 g

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