Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(307 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 (319)

skyeleonsmummy's picture
5

Great quick dinner for the week, my husband and kids loved it

winnietherat's picture
4

Made some basic changes as recommended by other users like but I doubled up the quantity. I strained the mix before putting it in the pie dish and used it for gravy on serving. The receipe does need something for for a little extra oomph but it was very nice and def something I will make again. Perhaps adding chilli and extra veg.

elainedowne's picture
5

Made this last night for some veggie friends. They thoroughly enjoyed it and have asked for recipe. I cooked my own lentils... used 200g green lentils. Also added some garlic, celery and beans. It was just yummy... and will definitely make again.

samson111's picture
4

Fantastic - hi praise from a carnivore

Tiffany1983's picture
4

A nice, tasty and healthy dish with lots of veg, although its times like this I love the Good Food website and the ability to add comments!
It was only from reading other reviews that I knew not to put in as much water (although it was still quite mushy!) and also the tips about adding garlic to the sauce and also paprika to the mash.
I really liked it, although next time would make sure we had some greens to go with it on the side.
My boyfriend is a big meat lover and he wasn't so keen on this so I would serve it with sausages next time! I would probably also do 50/50 with sweet/white potatoes for the mash.

abena_edwards's picture
5

This is fast becoming a staple recipe for me! Very tasty, easy to make and freezes well. I like the sound of crumbled feta cheese on top

anitab: I choose two big carrots then weigh them, adjusting if necessary...

barbarabanda's picture

A little confused re the carrots. Can 2 carrots really weigh 500g? Did you use the number of carrots or the weight?

absicles's picture

Calling non-veggies!

I added chunks of chorizo, chillies and some garlic. Also, topped with crumbled feta instead of cheddar. Really tasty!

jonny999king's picture
5

the sweet potato mash is the highlight of the meal, but very lovely and healthy meal :)

lauramt's picture
5

Great recipe - my 10 year old son, having looked slightly dubiously at the lentils, took one mouthful and exclaimed that it was better than with meat! Will definitely be making this regularly.

loulou991's picture
5

Delicious! I added the full quantity of wine but no extra wate, and simmered it uncovered so the consistency wasn't too runny! I also added garlic, chickpeas and mushrooms to boost the veg content which worked well. Very filling!

kathyoc's picture
5

Delicious and easy!

katyb75's picture
4

Lovely and very easy to make, but agree with comments about there being too much liquid.

cocrook's picture

This was a winner with both veggie and non-veggie friends and family. Very simple to make (i took advice from previous postings) and it was a lovely change to have a veggie dish looking so vibrant and tasting so flavoursome. Will definitely make again and guests asked for the recipe. So much easier to send them the link
thank you

thegrantgrants's picture
5

Really like this recipe - easy to make, tasty and filling. I made it vegan by using soya margarine instead of butter, and omitting the grated cheese on top. It was still delicious, even my meat-loving husband wolfed it down! I also added some pearl barley to the lentils, and some choped leeks, which added some more interesting textures. Yummy!

katherineapril's picture
4

beautiful recipe, but the carrots didn't soften in time with the rest of the ingredients. next time I'll make the carrot pieces smaller.

denise1976's picture

Is there an alternative to red wine in this recipe as I'm allergic to it??

rjolly's picture
5

perfect way to get the kids to eat all their veg.

rjolly's picture
5

perfect way to get the kids to eat all their veg.

loubbcgoodfood's picture
5

Totally delicious. Very rich gravy-like sauce. Found the carrots a bit too sweet the first time so added some celery & a bay leaf 2nd time around. Also boiled lentils separately 2nd time and there was a bit more bite to them than the canned ones.

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