Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(267 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

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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lazywife's picture
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Deee-lishus! Everyone in the house enjoyed it. Have made it three times and even our staffie-rottweiler cross (normally not an enthusiatic vegetarian!) sits drooling while we are eating and then slobberingly devours any bits we bless her with. One of the best recipes I have tried.

madiemango's picture

This recipe is LUSH! I am a meat eater, but like to cook veggie food too (possibly from growing up with a veggie sister). This doesn't need meat as the lentils are so meaty and really take on the flavour of the wine - yum!

shakitty's picture
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good, but i would use less thyme next time..it was a bit overpowering...but i used dry, not fresh. Also it made a lot of food!

rachael199's picture
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Yum yum

lyndsay66's picture
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lovely..I omitted the wine,reduced the liquid and added swede to the sweet potato topping..

gelid_girl's picture
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I love this recipoe - it's a regular in our house and a good one to cook for non-veggies. Also nice with hard goats cheese instead of cheddar.

loubilou135's picture
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I used leeks instead of onions & made a mixture of mash - sweet potatoes, butternut squash, swede & parsnip. I didn't tell my son that it had no meat until after he'd cleaned his plate & he didn't believe me!

mrmusic1983's picture
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Very tasty! After reading other comments, I decided NOT to add ANY water at all. Similarly, I decided NOT to use the juice from the lentils. So, basically, I used the wine and juice from the tin of chopped tomatoes and this was PERFECT! I shall definitely make this again!

jackeroo's picture
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I had no sweet potatoes and used regular mash... very tasty dinner and even better the next day.

sophiezest's picture
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Rich and delicious - could do with a touch less wine. And definitely a very runny sauce.

kathryndonna's picture
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An acceptable alternative to a traditional cottage pie. The lentils gave a good texture and could take a variety of flavourings so do experiment with your preferences. I found the wine gave a good flavour but a well flavoured stock would do if you want an alcohol free version. A couple of crushed cloves of garlic were a good addition. I agree with others in that you did not need the additional liquid, the wine and tin of tomatoes was sufficient. The sweet potatoes made a pleasant change but I can see that ordinary potatoes would do just as well, perhaps with some leeks or spring onions added.
One I would probably make again but not too often. I see the recipe has been repeated in February's Olive magazine so clearly still popular.

yorkshirejen's picture
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Really lovely, feel-good winter comfort food. My only complaint is that the lentil mix seemed a bit dwarfed by the sweet potato layer (I added swede to bump it up - V nice), might make more lentil mix next time.

sharon_short's picture
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I am not a veggie and neither is my daughter, however my partner is, so I thought I would give this a go! This is now the 5th time I have cooked it and it gets better everytime- thank you for bringing this into our lives!!!!!!!

moocow86's picture

Love this recipe. I have recently gone vegetarian and am looking for good mid week meals. I tried this and was very impressed. Even my other half who isn't too keen on lentils thought it was fab. The sweet potato adds the flavour and works really well. Will definitelty cook this again!

justplainzo's picture
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Quite a unique tasting shephards pie but enjoyable nonetheless. I didn't have any trouble with excess liquid like everyone else. It did feel like it was missing something, but not sure what!

1william's picture
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Made this for vegetarian relatives. Great to serve for a crowd. Did not add water and drained lentils as others had said this recipe can be 'runny'. Reduced the liquid by simmering with lid off until it was the consistency I wanted. Will be making this again

peg's picture

This is a staple on our 'easy and quick to make' list now. We use a lot of Quorn in our cooking and this makes a really good alternative to always adding processed ingredients. I took the advice to reduce the liquid and it works a treat.

princessjelly's picture

Really nice recipe, a real hit with the vegetarian guests at a large get together. The recipe scaled up really well, and it was easy to prepare in advance. There was too much wine, which meant that I had to simmer the dish for a while longer, but the carrots stayed firm so it was lovely.

amandajane55's picture

Such a tasty and hearty dish. loved it.

chipchop81's picture
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Wonderful veggie pie, really yummy!

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