Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(325 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, questions and tips

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vadjaja
3rd Sep, 2013
Super delicious, even my non vegetarian friends love this and declare it better than any traditional shepherds pie they have had!
atrixa
13th Aug, 2013
3.05
Not one i'd make again- I think you really need to parboil the carrots before you put them in the dish, as they felt almost raw. I also felt there was too much liquid, so the mash sank into the filling a bit too much.
donnadeedee
10th Jul, 2013
So yummy! Am new to dabbling with vegetarian food. V filling. Made changes as per other's comments. Didnt add extra water just the wine. Had only few little carrots so added a tin of drained chickpeas. Added a little cinnamon and chilli powder. Also used 2 onions and 3 garlic cloves :-) To the mash I added tsp of smoked paprika. Definately going in my collection.
signeh
4th Jul, 2013
Absolutely delishious! Very filling and I would say it makes five-six, not four, portions easily. We used red lentils instead of green, and although it might have turned out a bit too orange, it was a fantastic meal.
stokiemummy
10th Jun, 2013
4.05
Loved this. Agree with others who said they reduced the volume of liquid. I used butter beans instead of lentils ( only because they were in the cupboard). Would make again adding garlic to the sauce.
woodyishandsome
2nd Jun, 2013
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
26th May, 2013
5.05
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
15th May, 2013
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
29th Apr, 2013
5.05
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
29th Apr, 2013
5.05
Very very yummy, husband and children loved it. New regular in our house

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