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 21-40

• korkythekat

  12 March 2008

  korkythekat rated this recipe

  

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• sabrinad

  12 March 2008

  sabrinad rated and commented on this recipe

  

  I wish i had re-read the comments section on this page and added a few more spices and yes i agree too much liquid. I just made sure i didn't pour it all in. It is a nice veggie main course but equally a great side dish served with Pork sausages or pork loin steaks.

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• joyner114

  13 March 2008

  joyner114 commented on this recipe

  What a delicious meal. I used the excess liquid as a gravy, and have substituted carrott and swede mash on one occasion. As with all the recipes on this site, it was very clear to follow.

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• Katharine

  15 March 2008

  Katharine rated and commented on this recipe

  

  Very tasty meal. We left out the wine to keep the cost down and added a pinch of chilli flakes.

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• Ozmol

  15 March 2008

  Ozmol commented on this recipe

  Made this last night and it was delicious. I didn't have red wine, so used a splash of white instead. I didn't have quite enough sweet potatoes so added a few regular ones in with it. I also simmered it for 20 min or longer to reduce the liquid. It was lovely and really enjoyed by my brother and sister in law. Will be making it again for sure, served with green beans, sugar snap peas and peas made it look colourful and added crunch. Yum Yum.

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• Tonkychi

  17 March 2008

  Tonkychi rated and commented on this recipe

  

  I cooked my own lentils rather than using tinned. We loved this dish....easy to cook and very very tasty...will deffinately make this one again and soon!

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• Emma Hayman

  17 March 2008

  Emma Hayman commented on this recipe

  delicious and easy to cook. A regular favourite.

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• JulieT

  23 March 2008

  JulieT rated and commented on this recipe

  

  Absolutely delicious and very healthy. It has already become a family favourite. I use less red wine as suggested by some and use potato, sweet potato and carrot mashed up together for the topping. I also simmer it for longer than the recipe states to reduce it a little, but I've found that although it seems a little sloppy if you stick with it this topping seems to absorb some of the moisture and flavours, especially by the next day.

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• Tonkychi

  03 April 2008

  Tonkychi commented on this recipe

  Really liked this and made it home cooked lentils may be this is why I did not have the too much liquid propblem. Easy and delicious and will be making this again for sure.

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• Mia

  17 April 2008

  Mia rated and commented on this recipe

  

  Really delicious! I used 200g dried lentils and green split peas instead of canned. Boiled for 30min before adding to tomato mix. I also omitted the cheese for a dairy free version. Lovely flavours.

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• lucylou

  22 April 2008

  lucylou rated and commented on this recipe

  

  Delish!!! I am not a vegetarian but cooked this for a veggie friend and it went down a treat!! My son also had some and asked for seconds!!!! I also reduced the wine and added cinnamon to the sweet mash. Will most definatley be cooking this again!!

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• scrummy

  30 April 2008

  scrummy commented on this recipe

  i made this today with black lentils it was sublime. BUT i didnt top with mash i made a crumble top instead. mixed butter with some flour and porridge oats and added good handful of those dried onions. delicious.

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• pipyb

  14 May 2008

  pipyb rated and commented on this recipe

  

  Great recipe, I added a little cumin and mild chili powder to the lentil mix, and for the topping I made breadcrumbs from a slice of brown bread, mixed it with the grated cheese and added 1 tsp of english mustard powder, then sprinkled it over the top.

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• hstanton

  16 May 2008

  hstanton commented on this recipe

  Have just found out that wine does NOT lose its alcohol content when cooked! What can I use to substitute as have children?

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• hstanton

  19 May 2008

  hstanton commented on this recipe

  Thought I should add the info! I was really surprised with the results. Preparation Method Percent Retained Alcohol added to boiling liquid & removed from heat 85% Flame 75% No heat; stored overnight 70% Baked, 25 minutes, alcohol not stirred into mixture 45% Baked/simmered, alcohol stirred into mixture: 15 minutes 40% 30 minutes 35% 1 hour 25% 1.5 hours 20% 2 hours 10% 2.5 hours 5%

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• msmooo

  21 May 2008

  msmooo commented on this recipe

  This is so... good, had to make a few adjustments. Used dried split yellow peas, which I cooked in the wine and stock for over 1.5 hrs., they were still a little crunchy, will definitely try the tinned lentils next time. Added a large courgette, a bay leaf and a tsp smoked paprika, and my tomatoes were Moroccan seasoned. For the mash mine was one kumera, 4 agria potatoes, 1 onion and a clove of garlic, and when mashing added a little milk. Even my children loved this recipe will definitley be making again soon.

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• maddieson

  20 June 2008

  maddieson commented on this recipe

  Nice. Felt like adding tomato puree after I had made it and a thinner layer of sweet potato as it absorbed my sauce, that I had carefully boiled away on recommendation from other posters saying it was too saucey!

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• maddieson

  06 July 2008

  maddieson rated and commented on this recipe

  

  Very tasty and sweet

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• Cookery Book

  18 August 2008

  Cookery Book rated and commented on this recipe

  

  Be warned if you're cooking this for anyone but your nearest and dearest - my first effort was very sloppy ... basically lentil mush topped with potato mush! After a few school dinner-esque disasters I think I've got it now. Dried lentils not tinned, red onions, a variation of vegetables (courgette works well) and a good pinch of smoked paprika (thanks mrsmoo) seems to give the best result.

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• Kiely

  08 September 2008

  Kiely commented on this recipe

  How many grammes of dried lentils should I use...I also assume they would soak up the liquid?

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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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