Veggie shepherd's pie with sweet potato mash

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• Isobel

  08 February 2009

  Isobel rated and commented on this recipe

  

  Forgot to rate it - 5 stars!

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• katiea

  09 February 2009

  katiea rated and commented on this recipe

  

  I love this - easy to prepare and delicious, though quite rich with the sweet potatoes on top. I have also made it with potatoes and put leftover sauce with spagetti. Both have worked well. As others have mentioned I found the sauce a little watery and have since used less water/wine than the recipe calls for.

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• Bud

  10 February 2009

  Bud commented on this recipe

  Is there any reason I wonder why it is a can of lentils, surely from a packet would be ok and maybe soak up the extra liquid? I will have to try it not made it at all yet.

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• miniminx

  11 February 2009

  miniminx commented on this recipe

  vegetarian cheese is cheating! i make vegan mash using thyme and olive oil....crisps up just the same and tastes delicious!

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• Hannah

  04 March 2009

  Hannah rated this recipe

  

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• maxismummy

  07 March 2009

  maxismummy rated this recipe

  

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• maxismummy

  07 March 2009

  maxismummy commented on this recipe

  Have made this quite a few times and a hit with my family, including two very young children. Having read the comments initially I leave out now nearly all the liquid and only add about 100 ml to 150 ml of wine. I drain the lentils and miss the water and this seems to make it about the right consistency for me ( especially if you add more veg than on the recipe). I think it would be a shame to miss the wine as it adds to the flavour and is so little between all of you anyway by the time it is served: I tend to cook the sauce longer than is stated anyway which reduces some more..... I personally find a mix of potato with regular potoato is nicer on this, especially with swede as well: delicious! I might try it next time with dried lentils.....

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• sw77

  07 March 2009

  sw77 rated and commented on this recipe

  

  Added garlic, left out the wine and used dried red lentils so added more stock and boiled for longer. Lovely substantial veggie meal!

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• Badger

  10 March 2009

  Badger rated and commented on this recipe

  

  My supermarket didn't have a tin of green lentils so I tried it out with Azuki beans, every bit as delicious.

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• KimB

  12 March 2009

  KimB rated and commented on this recipe

  

  I added 2 cloves of crushed garlic,reduced the wine to 100 ml, used 3oz dried green lentils, cooking them according to the packet and used half ordinary & half sweet potato for the topping. It was really tasty and it was hard to tell that it contained no meat. You don't have to be a vegetarian to eat this!

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• pshopper

  15 March 2009

  pshopper commented on this recipe

  I really liked this dish and it does improve with age. I did add a couple of tbs of veg. gravy granules to the mix and also took every ones advice about reducing the liquid. I am not a huge fan of sweet potato on its own, so added half of mashed potato and also to that some strong grated cheddar cheese.

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• TheEdda

  19 March 2009

  TheEdda rated and commented on this recipe

  

  Very tasty: I especially liked the lentils! It took me quite a bit longer than 45 minutes however (more like 60), and it's definitely a good idea to reduce the liquid. Cracking grub though!

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• Leda

  26 March 2009

  Leda rated and commented on this recipe

  

  Fantastic! I used half sweet potato and half normal. I agree with everyone else that maybe a little less wine would be good as it was quite a strong taste and a bit too much liquid. Will definitely make again.

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• Steff85

  09 April 2009

  Steff85 rated and commented on this recipe

  

  really good and tasty, fave with veggies and non veggies

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• Rachel H

  15 April 2009

  Rachel H rated and commented on this recipe

  

  I took on a lot of the comments above and slightly adapted the recipe as well, I incorporated Leeks as well as onions and added some Kidney Beans as well as the lentils, I also reduced the wine to 150ml which was the perfect amount and chopped the carrots into big chunks. I also added some cheese into the mash as well as sprinkling it on top - this was truly delicious and I will definitely be making it again.

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• annemiek

  17 April 2009

  annemiek rated and commented on this recipe

  

  Really liked this one. For me it doesn't get five stars because it's just not that fun to make. It might sound a little childish but I love cooking and usually enjoy every bit of it. I do recommand making this in advance, because otherwise it's tricky to get the timing right as it might take a little longer than expected. And when you've got a table full of hungry familymembers.....

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• Sonali

  05 May 2009

  Sonali rated and commented on this recipe

  

  I followed the recipe exactly and it was a little wet. I did read peoples' suggestions saying that they reduced the amount of liquid. I would also advise doing this. And, personally, I wasn't that keen on the taste of this - but it was ok! Although my guests seemed to quite like it and finished what was on their plates.

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• rua

  06 June 2009

  rua rated and commented on this recipe

  

  after reading all the reviews, i made a few wee changes.... i used 200g of dried lentils, soaked overnight. i also added 2 cloves of garlic. i added 1/4 tsp of cinnamon to the potatoes, and 1/2 tsp ground cumin and chili each in the lentil mixture. i actually found that i could've done with some more liquid - possibly because i used dried lentils instead of canned. served it with homemade veal and tuna sausages, and it was absolutely delicious.

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• KitchingsKitchen

  10 June 2009

  KitchingsKitchen commented on this recipe

  We have this every few weeks as a Sunday tea, its delicious, love it! Its packed full of goodness and nutrients too! Thanks for the tips regarding the liquid content, I put in a little less than the recipe suggests and I've got it just right now!

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• Caro1986

  27 June 2009

  Caro1986 rated and commented on this recipe

  

  I mixed this with another recipe I found in a cook book which used kidney beans instead of lentils and also had chunks of butternut squash and parsnip as well as carrots. It was tasty and quite quick to make as it only needed 20 mins in the oven. A good healthy dish to get lots of veg into you in one meal!

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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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