Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(281 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
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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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loulou991's picture
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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
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Delicious and easy!

katyb75's picture
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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
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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
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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
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perfect way to get the kids to eat all their veg.

rjolly's picture
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perfect way to get the kids to eat all their veg.

loubbcgoodfood's picture
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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.

emmalouisejohnston's picture
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Oops, forgot to rate!!

emmalouisejohnston's picture
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Made this for supper tonight, Hubby & 3 1/2 year old left clean plates!! Very tasty. The mixture was a little wet, but i just simmered for longer without the lid on & it soon thickened up. Just put the left overs with some puff pastry & have made yummy pasty's for our picnic tomorrow!!! Can't wait to eat them now!!

fificooks's picture
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I made this on the strength of all the great reviews and wasn't disappointed. Had half a butternut squash that needed using up, so added that with the carrots. Delicious. My girls prefer it to a meat version, and its cheaper and healthier - Perfect family grub!

fairjopug's picture
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I didn't have lentils so i used beans instead and left out the wine but it came out great and tasted delicious and so healthy which is a bonus, definatly a new staple meal for us.

rachyw83's picture
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Lovely recipe (although the texture is quite mushy). My toddler loves it and he's very fussy.

pinkfiss's picture
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Excellent family meal, made this a few times, although my daughter (4) prefered this with normal white potatoes. Made extra mash and this meal lasted 3 of us 2 days. Simmered the mixture for another 20 mins carrots a little too hard.

secrisp's picture
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Very tasty, especially the following day. I found it was a bit watery so did reduce it for about 10 mins longer than in the recipe, and also although I cut the carrots to sugar cube size and cooked them for an extra 10 mins, they were still a bit on the crunchy side. Better the following day. Will definitely be making this again!

amymay79@googlemail.com's picture

Amazing dish! Simple ingredients combine to create a result that exceeds expectations. A really lovely dish for winter.

nisha83's picture
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Really nice vege meal (and I enjoy meat so that is high praise indeed!). I also added a bit of Quorn mince to give it another dimension- fantastic!

sarahni's picture

Made this for my Vegetarian boyfriend on Valentines day and it went down very well indeed! He actually preferred it to meat shepherds pie. The Sweet potato is the best part for me! Love love love it!

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