Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(315 ratings)

Prep: 25 mins Ready in 45 mins


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

  • Freezable
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal531
  • fat17g
  • saturates8g
  • carbs79.6g
  • sugars31g
  • fibre12g
  • protein16g
  • salt3.95g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrot (500g/1lb 2oz in total), cut into sugar-cube size pieces



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp thyme chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml red wine
  • 400g can chopped tomato
  • 2 vegetable stock cubes
  • 410g can green lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 950g sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g vegetarian mature cheddar, grated


  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.

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Comments (324)

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

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

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.

juddaman's picture

I'm not sure about the mash. I think I'd try regular potatoes next time.

lottiemals's picture

tasted amazing and really easy to do

helenx0x0's picture

Yum yum yum :) Didn't use any wine, but added garlic instead so there was enough flavour. Would defo make again!!

roxanne_treacy's picture

Absolutely delicious! Used 1/2 sweet potato 1/2 white potato for mash and it was spot on. Enjoyed by all

svberryman's picture

Very tasty and easy to do. Tried the recipe on my children and their teenage friends. They were all sceptical that veggie food could be tasty and filling. Recipe won hands down. Shall be doing this recipe again!

kellygodfray's picture

Had this for dinner tonight and it was scrummy! I did add an extra veggie oxo cube and a couple of cloves of garlic. Would probably add some mixed herbs next time. This is a real winner and we will definitely be having this again even though there is only 1 vegetarian in a house of 5.

eliraud's picture

If it takes longer than you expect to cook the (dried) lentils, it may be because they are a bit old. They tend to harden if kept too long. I buy mine loose from my excellent wholefood shop so I don't have them hanging around too long.

bonnevivante's picture

Delicious! I didn't find the quantity of wine too much. I think it perhaps depends on which brand of tinned lentils you use as to whether the liquid's absorbed. Also, having read so many people say there was too much liquid, I did the second 10 minute stage of the cooking uncovered rather than covered to reduce the liquid.

I would say the type of wine used makes a difference to the flavour of the finished dish. I used a nice Beaujolais as I wanted a fairly light-bodied wine.

mimisardine's picture

What a fantastic recipe! So tasty. I made it in separate ramekins and used parsnip for the mash instead - both worked very well. Will definitely make again.

caro1986's picture

I mixed this with another recipe I found in a cook book which used kidney beans instead of lentils and also had chunks of butternut squash and parsnip as well as carrots. It was tasty and quite quick to make as it only needed 20 mins in the oven. A good healthy dish to get lots of veg into you in one meal!

potionmixer's picture

We have this every few weeks as a Sunday tea, its delicious, love it! Its packed full of goodness and nutrients too! Thanks for the tips regarding the liquid content, I put in a little less than the recipe suggests and I've got it just right now!

bricin's picture

after reading all the reviews, i made a few wee changes....
i used 200g of dried lentils, soaked overnight. i also added 2 cloves of garlic. i added 1/4 tsp of cinnamon to the potatoes, and 1/2 tsp ground cumin and chili each in the lentil mixture.
i actually found that i could've done with some more liquid - possibly because i used dried lentils instead of canned.
served it with homemade veal and tuna sausages, and it was absolutely delicious.

sonali80's picture

I followed the recipe exactly and it was a little wet. I did read peoples' suggestions saying that they reduced the amount of liquid. I would also advise doing this.

And, personally, I wasn't that keen on the taste of this - but it was ok! Although my guests seemed to quite like it and finished what was on their plates.

annemiek's picture

Really liked this one. For me it doesn't get five stars because it's just not that fun to make. It might sound a little childish but I love cooking and usually enjoy every bit of it. I do recommand making this in advance, because otherwise it's tricky to get the timing right as it might take a little longer than expected. And when you've got a table full of hungry familymembers.....

rachelh1180's picture

I took on a lot of the comments above and slightly adapted the recipe as well, I incorporated Leeks as well as onions and added some Kidney Beans as well as the lentils, I also reduced the wine to 150ml which was the perfect amount and chopped the carrots into big chunks. I also added some cheese into the mash as well as sprinkling it on top - this was truly delicious and I will definitely be making it again.

steffy1985's picture

really good and tasty, fave with veggies and non veggies


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