Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(280 ratings)

By

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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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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.

vickinixon's picture
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Very tasty! Went down brilliantly with the non-meat eaters!
Defo a keeper :)

steedyo's picture
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Really enjoyed this. I needed to use a bit more sweet potato, as i like a lot of mash, but both myself and my wife really liked it. just as good as a normal meat cottage pie

doolittle's picture
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Wow! I've just made this as an alternative to a sunday roast and it's divine and so easy to make. It's never easy finding veggie alternatives for things but this was great. I halved the quantaties to serve 2 which didn't work as well as I'd hoped, lots more filling than mash but it was still great. I would definately make again.

charlit's picture
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YUM!!! I stuck to the quantities of liquid indicated, but used dried lentils, so they absorbed a lot of it and the consistency was perfect. I also only used about 300g of carrot, and added 200g of fresh green peas, mostly because my mum always made shepherds pie with peas, it seemed wrong without them :)
I also added a couple of chopped cloves of garlic after the onions, and put a bayleaf the sauce as it simmered.

agray58's picture

Absolutely delicious, the whole family loved it. I added 3 large open cup mushrooms, finely chopped, with a splodge of marmite for some added oomph. Although if you hate marmite you could add some worcestershire sauce instead. A real winter warmer.

jal44404's picture
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I'm a huge meat eater but thought I'd give it a go and will certainly be making it again :)

duffer79's picture
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Really enjoyes this dish... very flavoursome. It was good to try an alternative to a meat dish as we are both meat eaters.
It took longer than 40 mins to re-heat.
May also add some garlice but really don't think it needs that much else.

bikerbabe64's picture

Made this last week, really enjoyed it. Just a tad too much wine, so I will be reducing this next time....

faymartin1's picture
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I would give this no star if i could. Made this for the kids, not only does it look and smell bogging, it IS bogging. Total let down. VERY bad. DO NOT TRY THIS.

message from the kids, as they also wanted to contribute:

ew ew ew ew.

wellikin's picture
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Sorry forgot to rate

wellikin's picture
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This was really fabulous! I'm following weight watchers so i substituted the red wine for worcester sauce (gluten free) and also swapped the sweet potato mash for butternut squash mash. you only need to point the lentils and any half fat cheese you add to the top! Gluten free and low point! How fab! I'm going to make more to freeze.

yellowrose852's picture

So delicious! I had some left over chopped veg (peppers, tomatoes, courgette etc) from a meal the day before so threw those in too.

kharyss's picture
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A family favourite!

fudgewarpaint's picture
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Really enjoyed this, even my boyfriend who would rather die than eat lentils said how tasty it was.

I reduced the wine to 150ml as suggested which was perfect.

The only suggestion I would make is it was a bit too sweet with all sweet potato mash, next time I'd do half normal, half sweet mashed together.

lalybaba's picture
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I love the lentil carrot part of this and make regularly but like ange I prefer with regular potatoes yes can be a bit sloppy depending on how watery your tinned toms are.

kramreklaw's picture
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A lovely tasty dish, the green lentils are a great replacement for minced beef.

kemptond's picture
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I've just made it for the second time and added a few button mushrooms and some garlic, and left out the 150ml of water mentioned in the instructions (as it was runny the first time). Actually it was still runny but I thickened it with gravy granules... delicious!

linda86's picture
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i absolutely loved this recipe, even in spring season it's still a wonderful dish
It has the flavours of a harty lasagna, with the sweetness of the carrot and sweet potato and the crunchyness of the lovely cheddar (i used godminster it's the only thing i could find in the Netherlands)

I used dried lentils, still about 100 ml of red whine (i think it's absolutely necessary for the great taste) and no extra water, because i made less of the total i used only 1 stock cube which was plenty. Enjoy!

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