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 41-60

• sis

  10 September 2008

  sis commented on this recipe

  hi i made this last nite and it was liked by all my family .i used potato instead of sweet it was very nice and tasty will make it again

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• Pigpen

  20 September 2008

  Pigpen rated and commented on this recipe

  

  I made this a day ahead for some veggie friends for Sunday Lunch. What a hit, it was delicious, I added some veggie gravy granules as recommended, and it was a perfect consistency. Would make again.

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• chesty

  28 September 2008

  chesty rated and commented on this recipe

  

  Really tasty, I simmered it uncovered and ended up with a delicious thick filling. I also used left over carrot and potato mash for the topping. This would be a good way to use up left over vegetables, and I'm sure would be lovely with courgette and mushrooms too. Will definitely make again, a very economical dish that is very filling

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• Quickdraw

  30 September 2008

  Quickdraw rated and commented on this recipe

  

  Fantastic recipe! Substituted 1tsp of dried thyme for fresh and,like others, I reduced the liquid. I've been asked to make it again tonight and I only made it 4 days ago. It must be good!

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• chocolatemonkeybear

  08 October 2008

  chocolatemonkeybear rated and commented on this recipe

  

  Absolutely gorgeous! I agree with the reduction in the liquids, and I have also used port instead of wine, which works pretty well too.

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• Nicola

  27 October 2008

  Nicola rated and commented on this recipe

  

  am addicted to lentils now and this is another great recipe for them. forget reducing the amount of wine, reduce the amount of water if you dont want too much liquid!

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• Stuart H

  27 October 2008

  Stuart H rated and commented on this recipe

  

  This went down really well. Did add some tomato puree and Worcester sauce for extra flavour.

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• Ellie

  29 October 2008

  Ellie rated and commented on this recipe

  

  Really tasty! I agree with the extra time to reduce the liquid. Might try the veggie gravy granules idea next time too.

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• pboropixie

  31 October 2008

  pboropixie rated and commented on this recipe

  

  I've just tried this and it was delicious! I agree with the comments about reducing the amount of liquid (I would cut out the water) as I had to simmer it for longer than stated to stop it being too sloppy. I'm looking forward to making this again and making enough to put a few portions in the freezer.

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• paulak

  01 November 2008

  paulak commented on this recipe

  I've been looking for a good vegetarian shepherd's pie for a while, I think I've found it with this one. We're not sweet potato lovers so I used ordinary ones, also followed the advice from others and reduced the wine to about 150mls.

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• Fru

  14 November 2008

  Fru commented on this recipe

  I made this for myself and my meat eating boyfriend the other evening.I used 150g of dried red lentils and just a splash of water with 187ml / an individual bottle of red wine. Other than that I just added some fresh rosemary and dried thyme as I didnt have fresh.It was really tasty and very comforting perfect for the miserable Irish climate! I think simmering the sauce to thicken it before placing in the oven works a treat (just keep an eye on the lentils to make sure it doesnt dry out add a little water as necessary) and I reckon making it the day before enhances the flavour.

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• Leanne

  17 November 2008

  Leanne rated and commented on this recipe

  

  Surprised just how tasty this was. I used half chickpea & half green lentils, and also used half potato & half sweet potato for the mash. Added garlic and reduced the liquid added as other people suggested. Thanks for the tips, will definitely make this again!

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• Lou

  19 November 2008

  Lou commented on this recipe

  6 of us tucked into this at the weekend and it was a real tasty winter warmer!

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• CherryCupcake

  30 November 2008

  CherryCupcake rated and commented on this recipe

  

  This is my dinner party speciality. It's always a hit with veggies and non-veggies.

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• Dusty

  08 December 2008

  Dusty rated and commented on this recipe

  

  Really easy and now our favourite veggie meal, just as tasty with or without the wine.

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• chocolatemonkeybear

  29 December 2008

  chocolatemonkeybear commented on this recipe

  Super treat for veggies

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• runnyeyes

  13 January 2009

  runnyeyes rated and commented on this recipe

  

  Really very nice. Mine had to sit in the oven (reduced temp to 120 dec C) for an extra 25 mins as family were late..it was delicious. Added 1 tbs of plain flour to the cooked onions to help thicken, and only added 100ml of wine, and 100mls of water. Seemed perfect. Tempted to try with a herby scone topping next time,..but I did like the sweet potato mash (added cinnamon).

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• Veggiebinder

  03 February 2009

  Veggiebinder rated this recipe

  

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• Rita Damper

  06 February 2009

  Rita Damper commented on this recipe

  I preferred to use dried lentils instead of tinned - keeps the cost down and less packaging! These cook in about 30 mins. Adding garlic, coriander and grated fresh ginger gives it extra ommphf.

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• Rita Damper

  06 February 2009

  Rita Damper rated this recipe

  

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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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