Veggie shepherd's pie with sweet potato mash

Recipe uploaded by

Sara Buenfeld

72 ratings

Recipe by Sara Buenfeld

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1. Video tutorial: Chopping an onion

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.

Per serving

531 kcalories, protein 16g, carbohydrate 79.6g, fat 17 g, saturated fat 8g, fibre 12g, salt 3.95 g

Latest comments and suggestions

Results 101-106

• Marc

  24 October 2009

  Marc commented on this recipe

  This was the most delicious shepherd's pie ever! I will never bother to cook the meat version again...

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• Bex

  24 October 2009

  Bex rated and commented on this recipe

  

  This was lovely, the potatoes were nice and sweet, I wish I'd chopped my carrots a bit smaller though, in my version of the recipe (must be from the magazine) it says to cut them into sugar cube sized pieces and they were still a bit crunchy. I didn't mind too much, but my veggie other half moaned a bit (I forgot to tell him that I sneaked in a beef stock cube as well).

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• PW

  26 October 2009

  PW commented on this recipe

  Really fab recipie...i used 200g of dried green lentils and increased the red wine content to 200ml..really wonderful and yummy recipie. Next time i will add a splog of tomatoe puree as it was lacking a little kick Made with potatoes as not a big fan of sweet potatoe.

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• Annie

  09 November 2009

  Annie rated and commented on this recipe

  

  I made this exactly as per recipe and it was really delicious. Who needs meat?!!

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• Porri

  15 November 2009

  Porri rated and commented on this recipe

  

  Love it!!!!!!!!!!!!!!!!!!

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• Fiona

  19 November 2009

  Fiona rated and commented on this recipe

  

  Really lovely. I used less liquid too and ordinary potatoes instead of sweet. I'd choose this over a meat version in future.

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Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 large carrots (500g/1lb 2oz in total)
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 large carrots (500g/1lb 2oz in total)
• 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

Per serving

531 kcalories, protein 16g, carbohydrate 79.6g, fat 17 g, saturated fat 8g, fibre 12g, salt 3.95 g

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