Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(318 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 (327)

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.

samtrickey's picture
4

Delicious, but a bit runny despite using less wine... Will not add the 150 ml water next time perhaps. A lovely easy meal to make!

1william's picture
5

I needed to feed 6 so decided to double the ingredients and freeze 2 portions. However after reading other reviews left out the water and used 300ml of Rioja ( half price at Tesco's). I also drained the lentils. As I only had dried thyme used 2 tbs and did not double. Also for last stage I did not cover and simmer but simmered gently to reduce liquid . I don't like sloppy mixtures. Used ordinary potatoes as husband not keen on sweet potatoes. Really tasty and enjoyed by all. My husband and I are vergetarians but I do make some veggie meals for us, I shall be making this again.

leaningjack's picture

Reading other comments about the liquid content, I added some dried red split lentils with green lentils helped absorb liquid and another flavour. tastes delicious.

paiviaso's picture
5

Easy to make, and very tasty!

neatandtidy's picture
5

Wow! I made this on Friday and served to 2 meat eating boys who loved it! Never used green lentils from a tin before but certainly will again - this was so easy and de-licious! I hate using Quorn for veggie meals so this is such a good alternative. I added some garlic to the onions and following what others said about the liquid used only about 100ml of red wine and 100ml of water which i added a stock pot to. Also added a small cube of dark chocolate near the end of the simmerring time. The Sweet Potato mash makes this. Defo will make again!

kazpugh's picture
5

really good..definitely need a lot less wine/water..i'd probably go with less water next time, maybe 50ml water 150ml wine. i maybe cut the carrots too big based on some comments so definitely need to be sugarcube sized. i also added 2 pinches of chilli flakes and a pinch of paprika. did half spuds/have sweet potatoes and added a chopped garlic clove to the mash.

perfect winter warmer and doesnt take too long. will definitely make again.

joeanthony's picture

I followed this recipe to the letter but after the recommended
cooking time the shepherds pie remained liquid. I even added a large amount of cornflour and increased the cooking time to try and thicken but to no avail.
Very disappointed

holmfirth's picture
5

definatly like the sound of this recipe and will be making it very soon, does it make much difference to the flavour if no wine is added, just don't care for any alcohol in any cooking, we don't care for the taste.:))

hkelsall's picture
5

My new favourite meal!

brudie1's picture
3

good recipe, but I changed the sweet potato to white potato. And changed the green lentils to yellow ones.

j4cqu35's picture
5

WOW this is fab, really warms and fills you up on a winters night. I did take on board some of the other comments ie left out the wine, cut carrots a little bigger so they didn't turn to mush and instead of canned lentil I used dry and soaked them over night. I also put a fine chopped green chilli (de-seeded) in with the onions, a tsp of lazy garlic and some sliced baby courgette with the carrots!!! I did have to thicken it up a little before putting in the pie dish!! It will be on my menu over winter and the fact that you can make extra and freeze is added bonus >8-)

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