Veggie shepherd's pie with sweet potato mash

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Results 221-240

• clucks

  24 October 2011

  clucks rated and commented on this recipe

  

  Delicious!!! Perfect meat-free Monday dish! As suggested previously I added frozen soya beans. My meat loving and always hungry three sons and husband really enjoyed.

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• suzie sue

  05 November 2011

  suzie sue commented on this recipe

  i put a layer of normal mashed potato then a layer of sweet potato mashed. For the toppiong I mixed in some bread crumbs in with the cheese and sprinkled the top with pine nuts and some raw onion. This made the top crunchy and the roasted onion added a new flavour.

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• TinyG

  10 November 2011

  TinyG rated and commented on this recipe

  

  Was a pretty intense experience for a novice like me. It was very tasty and nice but I had troubles with dishes to serve in and mashing the sweet potato... Still went down well for everyone and was worth the stress

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• LIZZY

  16 November 2011

  LIZZY commented on this recipe

  super

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• chantalbee

  20 November 2011

  chantalbee rated this recipe

  

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• DeeJay

  28 November 2011

  DeeJay rated and commented on this recipe

  

  WOW this is fab, really warms and fills you up on a winters night. I did take on board some of the other comments ie left out the wine, cut carrots a little bigger so they didn't turn to mush and instead of canned lentil I used dry and soaked them over night. I also put a fine chopped green chilli (de-seeded) in with the onions, a tsp of lazy garlic and some sliced baby courgette with the carrots!!! I did have to thicken it up a little before putting in the pie dish!! It will be on my menu over winter and the fact that you can make extra and freeze is added bonus >8-)

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• brudie

  30 November 2011

  brudie rated and commented on this recipe

  

  good recipe, but I changed the sweet potato to white potato. And changed the green lentils to yellow ones.

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• Hayley

  30 November 2011

  Hayley rated and commented on this recipe

  

  My new favourite meal!

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• yummie

  01 December 2011

  yummie rated and commented on this recipe

  

  definatly like the sound of this recipe and will be making it very soon, does it make much difference to the flavour if no wine is added, just don't care for any alcohol in any cooking, we don't care for the taste.:))

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• Glenys

  02 December 2011

  Glenys rated this recipe

  

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• Tony Baxter

  03 December 2011

  Tony Baxter commented on this recipe

  I followed this recipe to the letter but after the recommended cooking time the shepherds pie remained liquid. I even added a large amount of cornflour and increased the cooking time to try and thicken but to no avail. Very disappointed

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• Kazzzz

  03 December 2011

  Kazzzz rated and commented on this recipe

  

  really good..definitely need a lot less wine/water..i'd probably go with less water next time, maybe 50ml water 150ml wine. i maybe cut the carrots too big based on some comments so definitely need to be sugarcube sized. i also added 2 pinches of chilli flakes and a pinch of paprika. did half spuds/have sweet potatoes and added a chopped garlic clove to the mash. perfect winter warmer and doesnt take too long. will definitely make again.

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• Neatandtidy

  12 December 2011

  Neatandtidy rated and commented on this recipe

  

  Wow! I made this on Friday and served to 2 meat eating boys who loved it! Never used green lentils from a tin before but certainly will again - this was so easy and de-licious! I hate using Quorn for veggie meals so this is such a good alternative. I added some garlic to the onions and following what others said about the liquid used only about 100ml of red wine and 100ml of water which i added a stock pot to. Also added a small cube of dark chocolate near the end of the simmerring time. The Sweet Potato mash makes this. Defo will make again!

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• Paiviaso

  13 December 2011

  Paiviaso rated and commented on this recipe

  

  Easy to make, and very tasty!

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• jackie

  13 December 2011

  jackie commented on this recipe

  Reading other comments about the liquid content, I added some dried red split lentils with green lentils helped absorb liquid and another flavour. tastes delicious.

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• Jane

  17 December 2011

  Jane rated and commented on this recipe

  

  I needed to feed 6 so decided to double the ingredients and freeze 2 portions. However after reading other reviews left out the water and used 300ml of Rioja ( half price at Tesco's). I also drained the lentils. As I only had dried thyme used 2 tbs and did not double. Also for last stage I did not cover and simmer but simmered gently to reduce liquid . I don't like sloppy mixtures. Used ordinary potatoes as husband not keen on sweet potatoes. Really tasty and enjoyed by all. My husband and I are vergetarians but I do make some veggie meals for us, I shall be making this again.

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• Sam

  18 December 2011

  Sam rated and commented on this recipe

  

  Delicious, but a bit runny despite using less wine... Will not add the 150 ml water next time perhaps. A lovely easy meal to make!

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• Cupcake

  30 December 2011

  Cupcake rated and commented on this recipe

  

  We enjoyed this dish a lot. I did not use red wine, made it up with stock, I also had to thicken it with corn flour as I found it to liquidey. Next time I am going to only add half a tin of tomatoes and add a tin of spicy mixed beans.

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• Jan

  02 January 2012

  Jan rated and commented on this recipe

  

  Absolutely brilliant recipe - next time could do with a bit more spices, maybe worcester sauce or similar.

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• honeyz

  05 January 2012

  honeyz rated and commented on this recipe

  

  It was lovely. I would parboil the carrots next time, they were a little too crunchy. I would also use a little less wine, it was a bit too thin.

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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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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

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