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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tonkychi's picture
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I cooked my own lentils rather than using tinned. We loved this dish....easy to cook and very very tasty...will deffinately make this one again and soon!

ozmol1's picture

Made this last night and it was delicious. I didn't have red wine, so used a splash of white instead. I didn't have quite enough sweet potatoes so added a few regular ones in with it. I also simmered it for 20 min or longer to reduce the liquid. It was lovely and really enjoyed by my brother and sister in law. Will be making it again for sure, served with green beans, sugar snap peas and peas made it look colourful and added crunch. Yum Yum.

canada2005's picture
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Very tasty meal. We left out the wine to keep the cost down and added a pinch of chilli flakes.

amjoyner's picture

What a delicious meal. I used the excess liquid as a gravy, and have substituted carrott and swede mash on one occasion. As with all the recipes on this site, it was very clear to follow.

sdeutrom's picture
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I wish i had re-read the comments section on this page and added a few more spices and yes i agree too much liquid. I just made sure i didn't pour it all in.
It is a nice veggie main course but equally a great side dish served with Pork sausages or pork loin steaks.

Frantic Flapjack's picture

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.

mary_tailby's picture
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Made this several times, very tasty - freezes well too!

deetarry's picture

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

mandybrandon's picture
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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

nuffinbuttrouble's picture
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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

e_leachums's picture
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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!!!

hiyamod's picture
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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

alixmckenzie's picture

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

juliegthomas's picture
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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.

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

naomibrook21's picture
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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!

juliev83's picture
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I've made this recipe for veggie and non-veggie friends using individual pie dishes. Everyone loved it.

louiseb's picture

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

lurvleee's picture
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prefer this recipe using regular potatoes, good mid-week winter warmer.

angelap's picture
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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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