Veggie shepherd's pie with sweet potato mash in a large serving dish

Veggie shepherd's pie with sweet potato mash

  • 1
  • 2
  • 3
  • 4
  • 5
(393 ratings)

Prep: 10 mins Cook: 50 mins - 1 hr

Easy

Serves 4

The secret to this shepherd's pie’s filling is to choose big carrots so they don’t lose their texture when cooked

Nutrition and extra info

  • Freezable
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal540
  • fat16g
  • saturates8g
  • carbs66g
  • sugars33g
  • fibre16g
  • protein16g
  • salt2.39g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp thyme chopped

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 200ml red wine
  • 400g can chopped tomatoes
  • 2 vegetable stock cubes
  • 410g can green lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 950g sweet potatoes, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g vegetarian mature cheddar, grated

Method

  1. Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

  2. Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.

  3. Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

  4. Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

  5. Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

  6. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

  7. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
laurathorp
6th Nov, 2018
5.05
I have made this shepherd's pie over and over again and it is a hit every time. I amend the recipe slightly as it contains way too much liquid. I left out the water and the juice from the lentils completely. I also added frozen peas about 5 mins before i took it off the stove. This bulks it out nicely. I added Oregano, garlic and rosemary to the sauce to. Additionally i added a tablespoon of french mustard to the mash and mixed it in. Just a delicious, must try, recipe!
Amy Nguyen's picture
Amy Nguyen
24th Oct, 2018
5.05
A delicious warming and comforting autumn meal. As others before me, I omitted the water. Additionally, I added mushrooms, a few drops of Lea & Perrins Worcester Sauce, 5 cloves of garlic, thyme, fresh basil, oregano and a little herbe de provence. I had 25g dried porcini/oyster/shiitakke mushrooms which I soaked in a little water for 30 minutes and later added for extra depth and umame! Couldn't recommend this enough - Easy to freeze filling without any sweet potato for a lighter supper!
qudek
11th Oct, 2018
5.05
This was absolutely amazing! I didn't expect it. I added extra peppers and some Worcestershire sauce. Will be my family regular.
kathdemb
28th Sep, 2018
5.05
Best veggie shepherd's pie recipe I've found. Agree with other comments about the water, just add some if you need it (which I didn't), the wine is enough liquid - don't leave this out though! Really really makes the flavour. I whacked in a couple of garlic cloves as well. Delicious.
Larissa Huber's picture
Larissa Huber
27th Sep, 2018
Delicious. Followed the recipe exactly except I didn't add any extra water after seeing the other comments. Probably would have been too watery if I had done. Definitely serves more than 4 portions. Would make again
gardener27
31st Aug, 2018
5.05
This gets top marks from me. I made some adjustments - I used dried red lentils, fresh tomatoes, only one stock cube and added no wine. My goodness it was so tasty!
Lizmoss71
26th Apr, 2018
5.05
Love this recipe. I made only a couple of tweaks. I added some mushrooms and used a pouch of cooked puy lentils instead of tinned lentils. And I did half sweet potato and half normal potato mash. I also used non dairy butter and left out the cheese to make it vegan. A very tasty dish which was enjoyed by everyone including meat eaters.
Megchaffe
25th Apr, 2018
5.05
Easily my favourite meal! Much prefer it with sweet potato mash, I could eat this every day!
rentawitch
29th Mar, 2018
5.05
This is delicious but as others have said, the recipe needs much less liquid. Leave out the water and the juice from the lentils otherwise you're going to get soup! Just add a little water if you need it. I added chopped celery with the carrots and a clove of garlic for a bit extra flavour.
IlaK
4th Nov, 2017
4.05
Really good taste - first decent vegetarian shepherd's pie I've had. I reckon it could've done with a bit more potato because I found it was spread a bit thin, but that could be because of the shape of dish I have. When I first made it I found it a bit liquidy, but when I had it the second it was fine

Pages

Bd12
8th Nov, 2018
5.05
Made this before and love it! I was just wondering what makes it high in salt and sugar? Is it the cheese? Just curious in case it is anything I can easily substitute or leave out? Many thanks.
goodfoodteam's picture
goodfoodteam
14th Nov, 2018
Thanks for your question. The sugars are natural sugars from the carrots, sweet potatoes and tomatoes. The salt comes from the stock, cheese and butter. One way of reducing salt is to use low-salt stock cubes.
Viktoria Bråthen's picture
Viktoria Bråthen
22nd Jan, 2018
2.05
Do i really need red wine?
goodfoodteam's picture
goodfoodteam
23rd Jan, 2018
Thanks for your question. You can substitute with water if you don't want to use wine.
msmooo
2nd May, 2018
5.05
I have used this recipe many times over the years, but this time I added dried porcini mushrooms. Firstly soaked in boiling water until softened then chopped finely, added the soaking liquid to the sauce. The mushrooms give a nice texture to the dish. Such a great recipe.
Eddie O
2nd Jun, 2017
4.05
I made this dish yesterday for a special vegetarian guest! However, I should have made more, as the 5 other non-vegetarians really loved it too! I added Shitake mushrooms to give it more of a chunky taste. Also, I used Merlot, as the recipe was non specific about the "red wine" to use. I left it on for quite a bit longer than the recipe stated, probably 30 minutes longer (until the filling was bubbling from the edges of the dish). This may have been the reason the carrots (*issue referenced in other comments) were absolutely perfect.
dianech
28th Oct, 2016
5.05
Even my husband loved this (to his surprise). I didn't add liquid from the lentils and only one stock cube. I fried the onions and carrot in coconut oil first with 2 chopped cloves of garlic, then added the liquid. I used mixed herbs instead of thyme. I used butternut squash mash instead of sweet potato and topped with Parmesan cheese.... delicious will make again!
scalpelsooz
11th Dec, 2013
I made this dish for a buffet supper party and it was demolished in minutes - great recipe! I changed it slightly as I didn't have canned lentils. I only had dried so cooked those first according to instructions on packet. I also added some fresh garlic when frying the onions. Turned out brilliantly.
rubseb
18th Oct, 2015
This is a great recipe (one of my personal favourites), but if you follow it to the letter, you'll probably end up with too much liquid in the lentil mixture. This is easily remedied by adding less water (I usually go for a total of 300 ml wine + water), leaving the mixture uncovered while cooking, and increasing the heat as needed to boil off excess liquid (you can always add a splash of water later if you went too far).