Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(274 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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lesley_townsend's picture

I made this for myself and my meat eating boyfriend the other evening.I used 150g of dried red lentils and just a splash of water with 187ml / an individual bottle of red wine. Other than that I just added some fresh rosemary and dried thyme as I didnt have fresh.It was really tasty and very comforting perfect for the miserable Irish climate! I think simmering the sauce to thicken it before placing in the oven works a treat (just keep an eye on the lentils to make sure it doesnt dry out add a little water as necessary) and I reckon making it the day before enhances the flavour.

paulak's picture

I've been looking for a good vegetarian shepherd's pie for a while, I think I've found it with this one. We're not sweet potato lovers so I used ordinary ones, also followed the advice from others and reduced the wine to about 150mls.

pboropixie's picture
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I've just tried this and it was delicious! I agree with the comments about reducing the amount of liquid (I would cut out the water) as I had to simmer it for longer than stated to stop it being too sloppy. I'm looking forward to making this again and making enough to put a few portions in the freezer.

ellingtonboots's picture
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Really tasty! I agree with the extra time to reduce the liquid. Might try the veggie gravy granules idea next time too.

hotchkissstuart's picture
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This went down really well. Did add some tomato puree and Worcester sauce for extra flavour.

renomate's picture
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am addicted to lentils now and this is another great recipe for them. forget reducing the amount of wine, reduce the amount of water if you dont want too much liquid!

chocolatemonkeybear's picture
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Absolutely gorgeous!

I agree with the reduction in the liquids, and I have also used port instead of wine, which works pretty well too.

robmcgraw's picture
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Fantastic recipe! Substituted 1tsp of dried thyme for fresh and,like others, I reduced the liquid. I've been asked to make it again tonight and I only made it 4 days ago. It must be good!

chesty's picture
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Really tasty, I simmered it uncovered and ended up with a delicious thick filling. I also used left over carrot and potato mash for the topping. This would be a good way to use up left over vegetables, and I'm sure would be lovely with courgette and mushrooms too.

Will definitely make again, a very economical dish that is very filling

pigpen71's picture
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I made this a day ahead for some veggie friends for Sunday Lunch. What a hit, it was delicious, I added some veggie gravy granules as recommended, and it was a perfect consistency. Would make again.

sis2007's picture

hi i made this last nite and it was liked by all my family .i used potato instead of sweet it was very nice and tasty will make it again

michaelawindsor's picture

How many grammes of dried lentils should I use...I also assume they would soak up the liquid?

sarahcookerybook's picture
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Be warned if you're cooking this for anyone but your nearest and dearest - my first effort was very sloppy ... basically lentil mush topped with potato mush! After a few school dinner-esque disasters I think I've got it now. Dried lentils not tinned, red onions, a variation of vegetables (courgette works well) and a good pinch of smoked paprika (thanks mrsmoo) seems to give the best result.

maddieson's picture
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Very tasty and sweet

maddieson's picture
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Nice. Felt like adding tomato puree after I had made it and a thinner layer of sweet potato as it absorbed my sauce, that I had carefully boiled away on recommendation from other posters saying it was too saucey!

msmooo's picture

This is so... good, had to make a few adjustments. Used dried split yellow peas, which I cooked in the wine and stock for over 1.5 hrs., they were still a little crunchy, will definitely try the tinned lentils next time. Added a large courgette, a bay leaf and a tsp smoked paprika, and my tomatoes were Moroccan seasoned. For the mash mine was one kumera, 4 agria potatoes, 1 onion and a clove of garlic, and when mashing added a little milk. Even my children loved this recipe will definitley be making again soon.

hstanton's picture

Thought I should add the info! I was really surprised with the results.

Preparation Method Percent Retained
Alcohol added to boiling liquid & removed from heat 85%
Flame 75%
No heat; stored overnight 70%
Baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%

hstanton's picture

Have just found out that wine does NOT lose its alcohol content when cooked!
What can I use to substitute as have children?

purpleonionuk's picture
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Great recipe,
I added a little cumin and mild chili powder to the lentil mix, and for the topping I made breadcrumbs from a slice of brown bread, mixed it with the grated cheese and added 1 tsp of english mustard powder, then sprinkled it over the top.

traciekan's picture

i made this today with black lentils it was sublime. BUT i didnt top with mash i made a crumble top instead.
mixed butter with some flour and porridge oats and added good handful of those dried onions. delicious.

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