Veggie shepherd's pie with sweet potato mash

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• EmmaJ4

  20 August 2012

  EmmaJ4 rated and commented on this recipe

  

  Yum yum! I must admit I added tuna and changed to white wine....it was really tasty!

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• shansgal

  24 August 2012

  shansgal rated and commented on this recipe

  

  This was a very nice dish. I used 2 onions instead of 1, used 1/2 carrots and 1/2 radishes (since that was all I had), and added a Tbsp greek yogurt to the sweet potato mash to give it a creamier texture.

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• Lizalu

  26 August 2012

  Lizalu commented on this recipe

  Delicious! Mine looked abit runny so I added some quinoa which worked v well. Hmm, will be cooking again.

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• Lau70

  13 September 2012

  Lau70 commented on this recipe

  very impressed with the rich taste of the filling, although I added garlic and a few more herbs to up the flavour against the sweet pots. Did take me longer than the recipe suggests, and left me with a messy kitchen so will repeat on a day off next time.

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• alex's grub

  14 September 2012

  alex's grub rated and commented on this recipe

  

  Loved it! Reduced wine and also baked the sweet potatoes in the oven(not as watery as boiling), scooped out middle, added a pinch of cumin. Also love the idea of the cannaloni, will try this next time.

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• funk42

  01 October 2012

  funk42 rated and commented on this recipe

  

  Delicious and bulked it out with a bag of Quorn, celery and a red pepper and it fed 7 of us! Definitely make it again.

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• namono

  02 October 2012

  namono rated and commented on this recipe

  

  Made it without the wine and was delicious. Easily served more than the 4 suggested - ended up having it as a side dish for a few days!

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• loopylou

  03 October 2012

  loopylou commented on this recipe

  My family thought this was super yummy. I didn't add red wine just added the same amount of water and i used white potatoes as had no sweet potatoes in. It was really easy and very tasty.

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• Fiona P

  06 October 2012

  Fiona P rated and commented on this recipe

  

  I've made this a few times now and absolutely love it. I use red lentils as they don't take so long to cook and they also help thicken the sauce if they are slightly overdone.

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• Paul

  06 October 2012

  Paul rated and commented on this recipe

  

  Couldn't believe how tasty this was with so few ingredients. Used a pretty good Rioja and simmered for quite a while the lid off. Now a definite favourite.

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• mitchity40

  09 October 2012

  mitchity40 rated and commented on this recipe

  

  Really tasty.. I bought red lentils by mistake and used less wine as suggested ( drinking left over while cooking!) Carniverous family loved it and came back for seconds. The mash bit was enjoyed the most. Good midweek tasty warming meal.

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• Cottlefish

  14 October 2012

  Cottlefish rated and commented on this recipe

  

  Wasn't too into this, sorry! The flavours were too light.

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• gnomestar

  21 October 2012

  gnomestar rated and commented on this recipe

  

  Thought this was a bit too runny and the carrots were still raw so gave the meal a funny texture. Would make it again but would cook the carrots 1st and maybe add some mushrooms!

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• Woah! It's Peter

  30 October 2012

  Woah! It's Peter rated and commented on this recipe

  

  Fantastic! I added two cloves of garlic and a tsp of smoked paprika to liven it up a bit, along with some wholemeal breadcrumbs on the top. I really like how much more moist the top is with sweet potato compared to the usual potato topping of these sorts of things.

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• Neatandtidy

  06 November 2012

  Neatandtidy commented on this recipe

  I've made this several times for veggies and meat eaters and it always goes down well. Super healthy and super tasty!

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• whirlwind

  07 November 2012

  whirlwind rated and commented on this recipe

  

  I made this last week and we had half of it on its own for dinner one night and then served it the next night with some sausages and a rocket (mostly to shut my husband up who was sulking about having to eat veggie). It actually went really well with the sausages. I have to say that the dish tasted better the second night (ignoring the sausages) as the flavours in the pie really seemed to have come together overnight. Next time I will probably do half normal potato and half sweet potato as I found it a little too sweet, but that's just my personal taste. I used slightly less water than suggested but kept the same amount of wine for flavour. Just keep reducing it until it's at a consistency you like. I will definitely make this again (despite the moaning husband!) as it is such a cheap tasty dish.

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• Simmsy19

  14 November 2012

  Simmsy19 rated and commented on this recipe

  

  I used a tin of tomatoes with garlic and added a small tin of Kidney beans. I also added a teaspoon of sugar to the onions to caramelise them. This is one of the best vegetarian meals I have made. Delicious!

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• miss_delicious

  26 November 2012

  miss_delicious rated and commented on this recipe

  

  Made this for dinner yesterday, but the leftovers were even better today! Very tasty and straightforward. I used dried lentils, so had to cook for a bit longer and add some extra liquid, but that worked perfectly :)

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• jimiskewl

  02 December 2012

  jimiskewl rated and commented on this recipe

  

  A great dish the whole family enjoyed. We found extremely flavoursome for a veggie dish (we're meart eaters). I added a handful of red lentils as I found there was too much liquid. Consequently left it on the hob for another 15 minutes, which still didn't soften the carrots. I think next time I make this I would use diced carrots for this reason as they kinda didn't do much for the dish when Al Dente. Apart from that it was really fantastic.

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• Blue

  07 December 2012

  Blue rated and commented on this recipe

  

  Very nice, I added celeriac and peas to the pie mixture and used both sweet and normal potatoes for the topping. I missed out the wine and used extra stock, and I also used dried Puy lentils, which I added with the stock and tomatoes and cooked for longer than stated, then grilled for 10 minutes instead of in the oven. Turned out very well.

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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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