Veggie shepherd's pie with sweet potato mash

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Results 301-320

• AMANDA

  14 December 2012

  AMANDA rated and commented on this recipe

  

  Mmmmmmmm......lovely. A really nice, easy to make, winter meal. I love the sweet potato topping but my husband prefers just mashed potato with cheese. Either way, mmmmmm

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• mortishia079

  19 December 2012

  mortishia079 rated this recipe

  

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• Bigwig

  22 December 2012

  Bigwig rated and commented on this recipe

  

  This really is a gorgeous recipe, very tasty and a big hit in out house.

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• Nat

  25 December 2012

  Nat rated and commented on this recipe

  

  My carnivore boyfriend said this was excellent. A very gratifying recipe.

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• Svetlana

  28 December 2012

  Svetlana rated and commented on this recipe

  

  I didn't really want to rate this recipe because the reviews are so good, but I found the lentils a bit bland and waaay too much liquid even after cooking it uncovered for 20 minutes!

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• acooke

  02 January 2013

  acooke commented on this recipe

  Can anyone tell me if it would still taste nice if I freeze it? Thanks

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• Grr85

  05 January 2013

  Grr85 rated and commented on this recipe

  

  I'm a dreadful cook however I decided to try and cheer the boy up after a rubbish day at work and attempt to make something nice for tea :) This was SO easy and SO tasty! He was mad impressed as was I. Now I have two dishes I can cook! Ha ha! New favourite. Mmmn hmmn!

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• Clare blt

  14 January 2013

  Clare blt rated and commented on this recipe

  

  One of my favourites! I love the crunch the melted cheese gives the sweet potatoes. And the lentil filling is really tasty too.

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• Bethanwy

  22 January 2013

  Bethanwy rated and commented on this recipe

  

  This is one of my favourite recipes - it's my go to dish whenever I feel I need to up by vegatable intake! I do tend to use some normal potatoes in with the sweet ones. Not masses as I don't want to lose the flavour, but just one or two little ones to get the texture right.

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• Fridays cook

  28 January 2013

  Fridays cook rated this recipe

  

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• livvips

  02 February 2013

  livvips rated and commented on this recipe

  

  The flavour of this was amazing and it was so easy to make. However in my opinion the carrots need to be parboiled before adding to the other ingredients otherwise they still have too much bite once it has been baked. Will definitely be making again!

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• JoannaVienna

  03 February 2013

  JoannaVienna rated and commented on this recipe

  

  My son made this at school in his Food Tech class as a 'budget meal'. We loved it, but his class mates weren't so sure about the chunks of carrot. I'm making it for dinner tonight and will try grating the carrots instead. I'll leave out the wine too. No sweet potatoes, so we'll have ordinary spuds with a bit of celeriac.

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• Ellie Bee

  08 February 2013

  Ellie Bee rated and commented on this recipe

  

  Is it okay to reheat this?

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• mrbenfilymargret

  21 February 2013

  mrbenfilymargret rated and commented on this recipe

  

  Delicious! And a great way to use up leftovers. I used chopped fresh tomatoes instead of a tin, and added courgette and mushrooms to the mixture. I also used a blend of cheddar and mozzarella for the topping. I think it'll work better with whole shallots instead of onions though.

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• ch7oe

  21 February 2013

  ch7oe rated and commented on this recipe

  

  Delicious recepie. First time cook looking to make some healthy dinners and decided on this one. Added mushrooms, mixed herbs, garlic and a dash of worcester sauce but reduced the amount of 'lentil juice' as previous comments stated the mixture could be a bit runny. Would reccommend this dish to everyone, will cook this many times in the future!

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• CathH

  27 February 2013

  CathH rated and commented on this recipe

  

  Easy to make and very very tasty!! My meat eating husband loves it.

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• Katharine

  28 February 2013

  Katharine rated and commented on this recipe

  

  This is delicious, I loved the sweetness of the mash

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• E-Bou

  06 March 2013

  E-Bou rated and commented on this recipe

  

  Love this! Don't add the water unless it's too thick and cook the lentil mixture without the lid, otherwise it's runny. My meat-eating chef husband really likes this pie!!!

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• Soj

  14 March 2013

  Soj rated and commented on this recipe

  

  Made this dish exactly as instructed and it was delicious! Perfect for a light dinner. Had enough to make 2 pies so froze one (the smaller one) and had it another night as a side dish with some good quality sausages.

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• Bethanwy

  21 March 2013

  Bethanwy commented on this recipe

  I've been making this ever since I saw it in the magazine years ago. My favourite thing about it is how many people haven't noticed that it's vegitarian until after they've eaten.

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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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