Veggie shepherd's pie with sweet potato mash

Latest comments and suggestions

Results 121-140

• KeithW

  08 March 2010

  KeithW rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sallyander

  17 March 2010

  Sallyander rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KellyConnell

  22 March 2010

  KellyConnell rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Glo

  26 March 2010

  Glo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cath

  01 April 2010

  Cath rated and commented on this recipe

  

  Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HelloKitty

  06 April 2010

  HelloKitty rated and commented on this recipe

  

  Amazing. Have made this once and it was absolutely gorgeous! Made enough for 4 and it was all eaten up by just two of us! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracinda

  15 April 2010

  Tracinda rated and commented on this recipe

  

  Absolutely delicious! One of the nicest vegetarian recipes I've ever tried. I had lots of veg to use up in the fridge, so also added chopped mushrooms, courgette and a yellow pepper - it was gorgeous! And so healthy too. Thanks for this recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JessicaLeigh

  23 April 2010

  JessicaLeigh rated and commented on this recipe

  

  Absolutely delicious! I added two leeks, an extra carrot, a couple of bay leaves and 150g kale and left out the wine. I also changed the topping, I don't like sweet potato, so did a normal potato, swede and carrot mash with a couple of handfuls of freshly grated parmesan and loads of butter. Made 6 portions and had it for four meals in a row because it was so good. Will definitely be making it again very soon. Highly recommended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Flossie

  26 April 2010

  Flossie rated and commented on this recipe

  

  I'm not a vegetarian but try not to eat meat more than twice a week. My son (age 11) and I loved this although I did make several changes. I added bay leaves, garlic, tomatoe puree and wostershire sauce to the basic recipe. I also left out the water after reading the other comments. The addition of mushrooms and celery was very tasty and I used ordinary mashed potatoe. This sauce would make a very good vegie 'spag bol'. I will definitley use this recipie again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LizS

  10 May 2010

  LizS rated and commented on this recipe

  

  Excellent - needed garlic though, wish I'd read the comments before making it! I did add a splosh of worcester sauce and some mushrooms, which worked well. Too runny, so I reduced uncovered until it had more of a pie filling consistency. Great flavours and the potato topping was really good. A winner - will make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Treggy23

  12 May 2010

  Treggy23 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• c.mountford

  13 May 2010

  c.mountford rated and commented on this recipe

  

  My brother complained it didn't look very pretty, but the big carnivore himself emptied his plate!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rebeccah

  27 May 2010

  Rebeccah commented on this recipe

  Incredible recipe. Use 50ml less wine though and no water from the lentils, I'd also recommend using a bit of garlic and shallots instead of onions. Great recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lora

  01 June 2010

  Lora rated and commented on this recipe

  

  I used a mix of potato and sweet potato for the mash. As I'm watching fat intake and my other half's on a low sodium diet, I used Les-kol cheese, Kallo lower salt veg stock cubes and reduced fat marg rather than butter. I also used 100ml of water after reading some of the comments about too much liquid. The consistency turned out fine - topping was a little dry-looking but I expected that with a reduced fat cheese and it tasted decent enough. Although it didn't 'wow' me I found it tasty enough that I would make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lora

  01 June 2010

  Lora commented on this recipe

  Forgot to add that the carrots came out a bit too chewy so I'd chop them smaller than sugar cube size and may also add mushrooms next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda86

  11 June 2010

  Linda86 rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda86

  11 June 2010

  Linda86 commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Debbie

  20 June 2010

  Debbie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mark - Goa

  21 June 2010

  Mark - Goa rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lalybaba

  03 July 2010

  lalybaba rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4382/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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), 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

Per serving

531 kcalories, protein 16.0g, carbohydrate 79.6g, fat 17.0 g, saturated fat 8.0g, fibre 12.0g, sugar 31.0g, salt 3.95 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.