Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(266 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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tracinda's picture
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Absolutely delicious! One of the nicest vegetarian recipes I've ever tried. I had lots of veg to use up in the fridge, so also added chopped mushrooms, courgette and a yellow pepper - it was gorgeous! And so healthy too. Thanks for this recipe!

sohaila01's picture
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Amazing. Have made this once and it was absolutely gorgeous! Made enough for 4 and it was all eaten up by just two of us! :)

cathboo's picture
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Delicious!

sharen99's picture
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Easy and tasty. Really enjoyed this dish and will definitely cook it again.

For the mash - we combined regular potatoes and swede. Good combo!

barnetgirl's picture
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I made this with my entry level catering students this week to serve in the college restaurant and it was great. I took on board comments about the quantities of liquid and added less wine and stock. The cheesey sweet potato topping was gorgeous! Great wintery food whether you are veggie or not.

peach2810's picture

This is truly a fantastic recipe.

The ingredients are very healthy and cost very little and the overall dish makes a fantastic dish.

I would say if aren't particularly keen on sweet and savoury you may prefer to substitute the sweet potato topping for potato as the sweet potato and carrots make it quite sweet.

Absolutely fantastic and a real comfort dish for the whole family Served with peas and a glass of sweet wine, delicious.

zoe7284's picture
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Absolutely fabulous. I was a dbit dubious, but this is a fantastic meal. We had it again the next day, reheated- and I almost wonder if it was better second time round.

fmcroberts's picture
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Really lovely. I used less liquid too and ordinary potatoes instead of sweet. I'd choose this over a meat version in future.

sandra51's picture
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Love it!!!!!!!!!!!!!!!!!!

annie0176's picture
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I made this exactly as per recipe and it was really delicious. Who needs meat?!!

khambhaita_p's picture

Really fab recipie...i used 200g of dried green lentils and increased the red wine content to 200ml..really wonderful and yummy recipie. Next time i will add a splog of tomatoe puree as it was lacking a little kick Made with potatoes as not a big fan of sweet potatoe.

bexhep's picture
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This was lovely, the potatoes were nice and sweet, I wish I'd chopped my carrots a bit smaller though, in my version of the recipe (must be from the magazine) it says to cut them into sugar cube sized pieces and they were still a bit crunchy. I didn't mind too much, but my veggie other half moaned a bit (I forgot to tell him that I sneaked in a beef stock cube as well).

mnyte64's picture

This was the most delicious shepherd's pie ever! I will never bother to cook the meat version again...

bethlewissmile's picture

not keen on alcohol in food so left out the wine and added a heap of chilli flakes... AMAZING!!!

tatti2007's picture
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Delicious and very easy to make. I prefer dried pulses to canned pulses and used too many puy lentils - so mine was dryer than it should have been! I also abandoned the cooking in the oven for 20mins too. Plenty left over for today so will make more sauce and sweet potato mash!

laurie-mc's picture
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Absolutely yummmmy on a cold autumn night - a big hit with non-vegos too :)

nikkijane1964's picture

Lovely recipe for a warming evening meal. Followed recipe but took note of the comments about amount of liquid and added 100ml of water instead of 150ml and simmered down to desired consistency without covering. Rich and yummy!!!

01766bec74's picture

Lovely meal, took on board everyone's tips, loved by all the family. Will make again soon.

vstratton's picture
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This was a real winner. I added some peas to bulk it out, used a mixture of normal potatoes and sweet potatoes and couldn't find any vegetable stock so just used chicken, and it was delicious. Would recommend to anyone who is dubious about veggie cooking or has friends coming over mid-week and wants to make something the night before.

alexevans1's picture
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Very nice - I know others have reduced the wine content but I like it just as it is! ;-) Has a good depth of flavour with the thyme, wine and cheddar on top. Can be a bit runny as others mentioned. And the kids (3 and 1) love it.

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