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Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(303 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

    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

    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

    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

    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 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

    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 (318)

emmalouisejohnston's picture
5

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
5

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
5

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
5

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

pinkfiss's picture
5

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
5

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
5

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!

emma-jane-finnegan's picture
5

Fantastic recipe for winter! Really easy to make and full of flavour! I've made it at least 10 times :)

mammasmith's picture
5

Amazingly easy, cheap, tasty, healthy!! Ticked all the boxes for a midweek meal!! Will be making this again.

cocoabean's picture

Must green lentils be used? Or could red lentils be substituted instead?

louisel008's picture
5

made this last week for lentil phobes ~ all plates were cleared ~ very tasty & very filling & will definitely be making this on a regular basis. OH said it was better than normal shepherds pie so it was a definite hit with a very fussy eater.

liscottrell's picture
5

Fantasic! as suggested by others added the garlic to the onions and cinamon to the mash, really delicious

christineclaydon's picture
5

Delicious! This has become a family favourite.

domestic-ishgoddess's picture
4

This tastes delicious and was enjoyed by our vege friends and their children. I think the quantity of potatoe needs to be increased by half again as I doubled the recipe and it only just fed four children and four adults. None of us eat huge amounts and I had served it with plenty of broccoli. Will definately make again.

pommedejour's picture

Delicious !

honeyz's picture
4

It was lovely. I would parboil the carrots next time, they were a little too crunchy. I would also use a little less wine, it was a bit too thin.

janetsmaje's picture
5

Absolutely brilliant recipe - next time could do with a bit more spices, maybe worcester sauce or similar.

poundsandounces's picture
4

We enjoyed this dish a lot. I did not use red wine, made it up with stock, I also had to thicken it with corn flour as I found it to liquidey. Next time I am going to only add half a tin of tomatoes and add a tin of spicy mixed beans.

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