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 81-100

• 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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• mimisardine

  29 June 2009

  mimisardine rated and commented on this recipe

  

  What a fantastic recipe! So tasty. I made it in separate ramekins and used parsnip for the mash instead - both worked very well. Will definitely make again.

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• Vivi

  13 July 2009

  Vivi rated and commented on this recipe

  

  Delicious! I didn't find the quantity of wine too much. I think it perhaps depends on which brand of tinned lentils you use as to whether the liquid's absorbed. Also, having read so many people say there was too much liquid, I did the second 10 minute stage of the cooking uncovered rather than covered to reduce the liquid. I would say the type of wine used makes a difference to the flavour of the finished dish. I used a nice Beaujolais as I wanted a fairly light-bodied wine.

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• Mo

  16 July 2009

  Mo commented on this recipe

  If it takes longer than you expect to cook the (dried) lentils, it may be because they are a bit old. They tend to harden if kept too long. I buy mine loose from my excellent wholefood shop so I don't have them hanging around too long.

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• Kelz

  23 July 2009

  Kelz rated and commented on this recipe

  

  Had this for dinner tonight and it was scrummy! I did add an extra veggie oxo cube and a couple of cloves of garlic. Would probably add some mixed herbs next time. This is a real winner and we will definitely be having this again even though there is only 1 vegetarian in a house of 5.

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• sarah

  25 July 2009

  sarah rated and commented on this recipe

  

  Very tasty and easy to do. Tried the recipe on my children and their teenage friends. They were all sceptical that veggie food could be tasty and filling. Recipe won hands down. Shall be doing this recipe again!

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• Huroxoz

  28 July 2009

  Huroxoz rated and commented on this recipe

  

  Absolutely delicious! Used 1/2 sweet potato 1/2 white potato for mash and it was spot on. Enjoyed by all

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• Helen87

  28 July 2009

  Helen87 rated and commented on this recipe

  

  Yum yum yum :) Didn't use any wine, but added garlic instead so there was enough flavour. Would defo make again!!

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• lottie

  03 August 2009

  lottie rated and commented on this recipe

  

  tasted amazing and really easy to do

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• juddaman

  31 August 2009

  juddaman rated this recipe

  

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• juddaman

  31 August 2009

  juddaman commented on this recipe

  I'm not sure about the mash. I think I'd try regular potatoes next time.

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• Al

  28 September 2009

  Al rated and commented on this recipe

  

  Very nice - I know others have reduced the wine content but I like it just as it is! ;-) Has a good depth of flavour with the thyme, wine and cheddar on top. Can be a bit runny as others mentioned. And the kids (3 and 1) love it.

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• Vicks

  04 October 2009

  Vicks rated and commented on this recipe

  

  This was a real winner. I added some peas to bulk it out, used a mixture of normal potatoes and sweet potatoes and couldn't find any vegetable stock so just used chicken, and it was delicious. Would recommend to anyone who is dubious about veggie cooking or has friends coming over mid-week and wants to make something the night before.

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• Bec

  04 October 2009

  Bec commented on this recipe

  Lovely meal, took on board everyone's tips, loved by all the family. Will make again soon.

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• deano

  06 October 2009

  deano rated this recipe

  

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• spammy72

  09 October 2009

  spammy72 rated this recipe

  

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• Nikki J

  12 October 2009

  Nikki J commented on this recipe

  Lovely recipe for a warming evening meal. Followed recipe but took note of the comments about amount of liquid and added 100ml of water instead of 150ml and simmered down to desired consistency without covering. Rich and yummy!!!

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• laurie*

  15 October 2009

  laurie* rated and commented on this recipe

  

  Absolutely yummmmy on a cold autumn night - a big hit with non-vegos too :)

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• Natasha

  18 October 2009

  Natasha rated and commented on this recipe

  

  Delicious and very easy to make. I prefer dried pulses to canned pulses and used too many puy lentils - so mine was dryer than it should have been! I also abandoned the cooking in the oven for 20mins too. Plenty left over for today so will make more sauce and sweet potato mash!

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• bethlewissmile

  18 October 2009

  bethlewissmile commented on this recipe

  not keen on alcohol in food so left out the wine and added a heap of chilli flakes... AMAZING!!!

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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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