Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

  • 1
  • 2
  • 3
  • 4
  • 5
(318 ratings)

Prep: 25 mins Ready in 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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



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

  • 2 tbsp thyme chopped


    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



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

  • 85g vegetarian mature cheddar, grated


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (327)

katyb75's picture

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

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

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

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

rjolly's picture

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

loubbcgoodfood's picture

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

Oops, forgot to rate!!

emmalouisejohnston's picture

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

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

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

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

pinkfiss's picture

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

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!'s picture

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

nisha83's picture

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

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

mammasmith's picture

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…