Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(318 ratings)

Prep: 25 mins Ready in 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Carrot

    Carrot

    ka-rot

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

  • 2 tbsp thyme chopped

    Thyme

    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
    Lentils

    Lentils

    len-til

    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

    Butter

    butt-err

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

  • 85g vegetarian mature cheddar, grated

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.

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Comments (327)

Bethanwy's picture
5

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
5

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
4

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!

acooke12's picture

Can anyone tell me if it would still taste nice if I freeze it?
Thanks

wave41's picture
3

I didn't really want to rate this recipe because the reviews are so good, but I found the lentils a bit bland and waaay too much liquid even after cooking it uncovered for 20 minutes!

snicka's picture
5

My carnivore boyfriend said this was excellent. A very gratifying recipe.

bigwig13's picture
5

This really is a gorgeous recipe, very tasty and a big hit in out house.

minniehughes's picture
5

Mmmmmmmm......lovely. A really nice, easy to make, winter meal. I love the sweet potato topping but my husband prefers just mashed potato with cheese. Either way, mmmmmm

rachel_r's picture
4

Very nice, I added celeriac and peas to the pie mixture and used both sweet and normal potatoes for the topping. I missed out the wine and used extra stock, and I also used dried Puy lentils, which I added with the stock and tomatoes and cooked for longer than stated, then grilled for 10 minutes instead of in the oven. Turned out very well.

jimiskewl's picture
5

A great dish the whole family enjoyed. We found extremely flavoursome for a veggie dish (we're meart eaters). I added a handful of red lentils as I found there was too much liquid. Consequently left it on the hob for another 15 minutes, which still didn't soften the carrots. I think next time I make this I would use diced carrots for this reason as they kinda didn't do much for the dish when Al Dente. Apart from that it was really fantastic.

felicityburch's picture
5

Made this for dinner yesterday, but the leftovers were even better today! Very tasty and straightforward.

I used dried lentils, so had to cook for a bit longer and add some extra liquid, but that worked perfectly :)

simmsy19's picture
5

I used a tin of tomatoes with garlic and added a small tin of Kidney beans. I also added a teaspoon of sugar to the onions to caramelise them. This is one of the best vegetarian meals I have made. Delicious!

whirlwind's picture
4

I made this last week and we had half of it on its own for dinner one night and then served it the next night with some sausages and a rocket (mostly to shut my husband up who was sulking about having to eat veggie). It actually went really well with the sausages.
I have to say that the dish tasted better the second night (ignoring the sausages) as the flavours in the pie really seemed to have come together overnight.

Next time I will probably do half normal potato and half sweet potato as I found it a little too sweet, but that's just my personal taste.

I used slightly less water than suggested but kept the same amount of wine for flavour. Just keep reducing it until it's at a consistency you like.

I will definitely make this again (despite the moaning husband!) as it is such a cheap tasty dish.

neatandtidy's picture
5

I've made this several times for veggies and meat eaters and it always goes down well. Super healthy and super tasty!

petergallivan's picture
5

Fantastic! I added two cloves of garlic and a tsp of smoked paprika to liven it up a bit, along with some wholemeal breadcrumbs on the top. I really like how much more moist the top is with sweet potato compared to the usual potato topping of these sorts of things.

gnomestar's picture
3

Thought this was a bit too runny and the carrots were still raw so gave the meal a funny texture. Would make it again but would cook the carrots 1st and maybe add some mushrooms!

cottlefish's picture
2

Wasn't too into this, sorry! The flavours were too light.

mitchity40's picture
4

Really tasty.. I bought red lentils by mistake and used less wine as suggested ( drinking left over while cooking!) Carniverous family loved it and came back for seconds. The mash bit was enjoyed the most. Good midweek tasty warming meal.

paulharbour's picture
5

Couldn't believe how tasty this was with so few ingredients. Used a pretty good Rioja and simmered for quite a while the lid off. Now a definite favourite.

fpinsent's picture
5

I've made this a few times now and absolutely love it. I use red lentils as they don't take so long to cook and they also help thicken the sauce if they are slightly overdone.

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