Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(277 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
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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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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!

ssssssssssarah's picture
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Really enjoyed this one but either I cut the carrots too big or they needed longer cooking. I used all wine and a frozen stock cube which made it really rich and yummy and kept my meat-loving hubby happy.
Next time I would probably mix the sweet potatoes with regular potatoes for the mash as it was not thick enough for my liking.

flanges4u's picture
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Instead of red wine I used a couple of garlic cloves, some worchester sauce and jalopeno peppers. It was absolutely lovely.

captiva22's picture
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Made this for the first time yesterday. Very easy to make and results were great. Quantity was enough for two serving bowles so we are looking forward to the second tonight. Did put a bit more wine and cheese in and let it reduce in the pan so it wasnt so runny.

tallalex85's picture
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Very tasty! Perhaps a little bit too much thyme.
Worked fine with dry red lentils - just boiled them a little first and added them in.

urbanwomble's picture
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I have made this recipe twice now and we prefer it with normal mash instead of sweet potatoes. I would definately cook it again especially for any vegetarian guests.

jaime_mortimer's picture
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I made this recipe for my husband last week. It was lovely, however I found the Thyme in the mash overpowering and I couldn't taste the sweet potato. I tried this again for the in-laws and added red pepper and mushrooms to the base with rosemary and omitted the thyme in the mash and it was absolutely delicious especially for my father-in-law who loves meat and loved this recipe, definitely would make this again!

arlettecox's picture
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Great taste. Reduce the recommended liquid, cook longer to tenderize the carrots and also opportunity to add other fave veggies. The sweet potato mash is an excellent topping.

poopa11's picture
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Made this 2 or 3 times now, is nice with normal mash too.

suzannethorne's picture

Really enjoy cooking and eating this one. A firm favourite in our house.

scotcat's picture
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Ace!

Used 200g of dried lentils instead and cooked them a bit first and substituted some of the carrots for celery so it wasn't too sweet. Put mature chedder on top, worked nicely.

tushford's picture
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Quite easy to make, beautiful flavours although next time i may just use a bit less red wine next time, as we thought it was a bit too much.

justshonaeno's picture

I made this recipe last night and added some courgette as well as cinnamon to the mash and it was ACE! Only thing is, I cooked it in the oven as stated but the mash didn't come out looking any different at the end - it didn't have that darker brown, roasted look to it. What did I do wrong?

rosfane's picture
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Definitely too much liquid. I should have read everyone's comments before I cooked it! I simmered it for 40 minutes uncovered. But it works out well and is pretty tasty and filling.

patsymc's picture
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Followed the recipe, it was very good, wonderful colour and texture however I might add some extra beans (maybe cannellini) for some extra volume.

lizijh's picture
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I made this recipe three times in a row I loved it so much!! I do tend to let it simmer longer than suggested as like the sauce quite thick :)

penny_baker's picture
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I tried this recipe yesterday evening and it was a success. I can see why some meat eaters don't realise it contains no meat! Having read through the comments, I used a fruity wine, but the full 200ml, the full 150ml of water, but drained the lentils of their water. I added 2 chopped garlic cloves with the onions and a chopped red pepper with the carrots, and I made those a little smaller than sugar cube sized chunks. I cooked the whole lot uncovered, on a fairly high heat to reduce the liquid, which took about 7 minutes longer than the designated time in the recipe. I added cinnamon to the mashed sweet potato, and didn't incorporate the cheese as both my son and I have an intolerance to it (and I don't therefore use it in normal cottage pie either). The result was just the right consistency, and delicious! The sweet potato was a much lighter topping than normal potatoes, particularly useful as we ate quite late.

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