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)

woodyishandsome's picture

i think this recipe is a bit bland. But when I added a bit of chilli and some oregano and mixed a whole boursin cheeese with garlic into the mash, it became very tasty. My daughter is a vegetarian and I find this again and again. Vegetarian recipes can be so boring! I also threw in some mushrooms and some spinach.

gardenfaery69's picture

Love the sweet potato mash with this - made it on a warm sunny Spring day - even though I guess it's a more 'Winterey' dish, to use up a glut of carrots.

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

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

Very very yummy, husband and children loved it. New regular in our house

rachelrose001's picture

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

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

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

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

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

This is delicious, I loved the sweetness of the mash

cathhend's picture

Easy to make and very very tasty!! My meat eating husband loves it.

ch70e90's picture

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

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

Is it okay to reheat this?

joannarance's picture

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

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

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

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

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!


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