Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(268 ratings)

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Cooking time

Prep: 25 mins Ready in 45 mins

Skill level

Easy

Servings

Serves 4

The secret to this shepherd's pie’s filling is to choose big carrots so they don’t lose their texture when cooked

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
531
protein
16g
carbs
79.6g
fat
17g
saturates
8g
fibre
12g
sugar
31g
salt
3.95g

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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Method

  1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  2. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  3. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Recipe from Good Food magazine, May 2007

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Comments

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rubseb's picture

Delicious, filling, and easy to make. I added all of the wine and slightly less water (100 ml), and after 10 minutes of uncovered simmering over a medium-high heat the mixture came out nice and thick and not runny at all. I substituted the cheddar (which isn't readily available where I live) for some well-aged Gouda, which provided a nice tangy flavour that complemented the sweetness of the mashed potatoes. Next time I would use more cheese though, as well as some garlic and perhaps additional herbs & spices.

rmew100's picture
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I really enjoyed this dish. I cut the carrots fairly small (about half a sugar cube rather than a whole one) as this was my preference and they were still plenty crunchy enough. I also agree with the reduction of liquid. I drained the lentils and reduced the wine a bit and there was still plenty of liquid. I will be making this one again as it went down well with my small children.

louisebawden's picture
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Very very yummy, husband and children loved it. New regular in our house

rachelrose001's picture
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Really yummy - I also reduced the wine by a splash and changed the stock cubes for 1 beef 1 lamb which I think pleased my meat-loving boyfriend.

eleanor73's picture
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Really delicious and my partner loved it to even though he turned his nose up at 'another veggie dinner?'. I agree it tasted 'meaty' and also I didn't add the water either and it was still quite wet.

Bethanwy's picture
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I've been making this ever since I saw it in the magazine years ago. My favourite thing about it is how many people haven't noticed that it's vegitarian until after they've eaten.

sarahmartyn's picture
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Made this dish exactly as instructed and it was delicious! Perfect for a light dinner. Had enough to make 2 pies so froze one (the smaller one) and had it another night as a side dish with some good quality sausages.

carpetgerbil's picture
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Love this! Don't add the water unless it's too thick and cook the lentil mixture without the lid, otherwise it's runny. My meat-eating chef husband really likes this pie!!!

floydyonfood's picture
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This is delicious, I loved the sweetness of the mash

cathhend's picture
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Easy to make and very very tasty!! My meat eating husband loves it.

ch70e90's picture
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Delicious recepie. First time cook looking to make some healthy dinners and decided on this one. Added mushrooms, mixed herbs, garlic and a dash of worcester sauce but reduced the amount of 'lentil juice' as previous comments stated the mixture could be a bit runny. Would reccommend this dish to everyone, will cook this many times in the future!

benfily's picture
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Delicious! And a great way to use up leftovers. I used chopped fresh tomatoes instead of a tin, and added courgette and mushrooms to the mixture. I also used a blend of cheddar and mozzarella for the topping. I think it'll work better with whole shallots instead of onions though.

ellie_bee42's picture
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Is it okay to reheat this?

joannarance's picture
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My son made this at school in his Food Tech class as a 'budget meal'. We loved it, but his class mates weren't so sure about the chunks of carrot. I'm making it for dinner tonight and will try grating the carrots instead. I'll leave out the wine too. No sweet potatoes, so we'll have ordinary spuds with a bit of celeriac.

livvips's picture
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The flavour of this was amazing and it was so easy to make. However in my opinion the carrots need to be parboiled before adding to the other ingredients otherwise they still have too much bite once it has been baked. Will definitely be making again!

Bethanwy's picture
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This is one of my favourite recipes - it's my go to dish whenever I feel I need to up by vegatable intake!
I do tend to use some normal potatoes in with the sweet ones. Not masses as I don't want to lose the flavour, but just one or two little ones to get the texture right.

clarelouise226's picture
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One of my favourites! I love the crunch the melted cheese gives the sweet potatoes. And the lentil filling is really tasty too.

grace_d's picture
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I'm a dreadful cook however I decided to try and cheer the boy up after a rubbish day at work and attempt to make something nice for tea :) This was SO easy and SO tasty! He was mad impressed as was I. Now I have two dishes I can cook! Ha ha! New favourite. Mmmn hmmn!

acooke12's picture

Can anyone tell me if it would still taste nice if I freeze it?
Thanks

wave41's picture
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I didn't really want to rate this recipe because the reviews are so good, but I found the lentils a bit bland and waaay too much liquid even after cooking it uncovered for 20 minutes!

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