Veggie shepherd's pie with sweet potato mash

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Results 241-260

• Tanya

  06 January 2012

  Tanya commented on this recipe

  Delicious !

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• Domestic-ish Goddess

  09 January 2012

  Domestic-ish Goddess rated and commented on this recipe

  

  This tastes delicious and was enjoyed by our vege friends and their children. I think the quantity of potatoe needs to be increased by half again as I doubled the recipe and it only just fed four children and four adults. None of us eat huge amounts and I had served it with plenty of broccoli. Will definately make again.

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• christine claydon

  12 January 2012

  christine claydon rated and commented on this recipe

  

  Delicious! This has become a family favourite.

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• Longmead

  12 January 2012

  Longmead rated and commented on this recipe

  

  Fantasic! as suggested by others added the garlic to the onions and cinamon to the mash, really delicious

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• Louise

  17 January 2012

  Louise rated and commented on this recipe

  

  made this last week for lentil phobes ~ all plates were cleared ~ very tasty & very filling & will definitely be making this on a regular basis. OH said it was better than normal shepherds pie so it was a definite hit with a very fussy eater.

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• cocoabean

  18 January 2012

  cocoabean commented on this recipe

  Must green lentils be used? Or could red lentils be substituted instead?

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• mamma smith

  06 February 2012

  mamma smith rated and commented on this recipe

  

  Amazingly easy, cheap, tasty, healthy!! Ticked all the boxes for a midweek meal!! Will be making this again.

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• EmmaJane

  15 February 2012

  EmmaJane rated and commented on this recipe

  

  Fantastic recipe for winter! Really easy to make and full of flavour! I've made it at least 10 times :)

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• Sarahni

  15 February 2012

  Sarahni commented on this recipe

  Made this for my Vegetarian boyfriend on Valentines day and it went down very well indeed! He actually preferred it to meat shepherds pie. The Sweet potato is the best part for me! Love love love it!

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• nisha83

  19 February 2012

  nisha83 rated and commented on this recipe

  

  Really nice vege meal (and I enjoy meat so that is high praise indeed!). I also added a bit of Quorn mince to give it another dimension- fantastic!

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• AmyMay

  19 February 2012

  AmyMay commented on this recipe

  Amazing dish! Simple ingredients combine to create a result that exceeds expectations. A really lovely dish for winter.

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• secrisp

  21 February 2012

  secrisp rated and commented on this recipe

  

  Very tasty, especially the following day. I found it was a bit watery so did reduce it for about 10 mins longer than in the recipe, and also although I cut the carrots to sugar cube size and cooked them for an extra 10 mins, they were still a bit on the crunchy side. Better the following day. Will definitely be making this again!

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• SamanthaM

  22 February 2012

  SamanthaM rated and commented on this recipe

  

  Excellent family meal, made this a few times, although my daughter (4) prefered this with normal white potatoes. Made extra mash and this meal lasted 3 of us 2 days. Simmered the mixture for another 20 mins carrots a little too hard.

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• Rachey83

  22 February 2012

  Rachey83 rated and commented on this recipe

  

  Lovely recipe (although the texture is quite mushy). My toddler loves it and he's very fussy.

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• JoBo

  23 February 2012

  JoBo rated and commented on this recipe

  

  I didn't have lentils so i used beans instead and left out the wine but it came out great and tasted delicious and so healthy which is a bonus, definatly a new staple meal for us.

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• Fificooks

  29 February 2012

  Fificooks commented on this recipe

  I made this on the strength of all the great reviews and wasn't disappointed. Had half a butternut squash that needed using up, so added that with the carrots. Delicious. My girls prefer it to a meat version, and its cheaper and healthier - Perfect family grub!

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• Fificooks

  29 February 2012

  Fificooks rated this recipe

  

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• Emma-Lou

  09 March 2012

  Emma-Lou commented on this recipe

  Made this for supper tonight, Hubby & 3 1/2 year old left clean plates!! Very tasty. The mixture was a little wet, but i just simmered for longer without the lid on & it soon thickened up. Just put the left overs with some puff pastry & have made yummy pasty's for our picnic tomorrow!!! Can't wait to eat them now!!

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• Emma-Lou

  09 March 2012

  Emma-Lou rated and commented on this recipe

  

  Oops, forgot to rate!!

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• Pumpkin

  12 March 2012

  Pumpkin rated and commented on this recipe

  

  Totally delicious. Very rich gravy-like sauce. Found the carrots a bit too sweet the first time so added some celery & a bay leaf 2nd time around. Also boiled lentils separately 2nd time and there was a bit more bite to them than the canned ones.

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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 16g, carbohydrate 79.6g, fat 17 g, saturated fat 8g, fibre 12g, sugar 31g, salt 3.95 g

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