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

Veggie shepherd's pie with sweet potato mash

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(450 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
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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.

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Comments, questions and tips

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Misty51
8th Jun, 2019
5.05
I used tinned organic carrot slices instead of fresh cárrots, adding them for the last 5 minutes before putting in the oven. I used 2 tins of green lentils including the water and a splash of Worcestershire sauce. I used white potato instead of sweet potato. I didn't add the cheese. Delicious.
laurenamy20's picture
laurenamy20
7th May, 2019
4.05
This tasted good but it does not need the entire amount of liquid specified and needed extra ingredients added to give it more depth of flavour (see tips section). It needed much more thyme than that specified. I also didn’t feel it needed broccoli alongside it as the portion sizes are huge!
RaspberryLemon
12th Mar, 2019
5.05
This was nice and tasty. It feels great because you are fillling up on such wholesome ingredients. I didn’t add water and I drained the lentils. Also added a small teaspoon of Worcestershire sauce.
ngfreedman
2nd Feb, 2019
5.05
Really tasty vegetarian dinner dish - satisfied even my meat-eating family. With thanks to others for the tip, I also left out the extra water - it really didn't need it - and I still probably had a bit too much liquid. I added garlic with the onion, worcestershire sauce with the wine, and a few frozen peas towards the end. Would definitely make again.
janeturnbull
2nd Feb, 2019
5.05
This was even better than I expected it to be. I used white wine because there wasn't any red open, I added a few mushrooms and I used half sweet potato and half potato. I didn't need to add any water. I'll definitely be making this again soon.
Jane Smith's picture
Jane Smith
24th Jan, 2019
5.05
This dish was delicious.... I cooked it exactly to the recipe but I added mushrooms and some garlic. I’m new to cooking veggie dinners and this was definitely a winner.
hungry eyes's picture
hungry eyes
7th Jan, 2019
5.05
Rediscovered and made this again tonight. It's lush! Don't add the extra water, do drain the lentils. I tend to use a mix of potatoes and sweet potatoes depending on what I've got in, and either red or white onion works fine. Other than that, no need to go messing with it: everything will be LOVELY. :)
Lisa Schwartz
9th Dec, 2018
5.05
I made this. It’s come out brilliantly thanks to all the reviews about the water and liquid. You don’t need it. I also added oregano and some garlic. My comment is that the recipe says use half the o ions but forgets to say what to use with the other half. I just put them in with the lentils.
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!

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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.
laurenamy20's picture
laurenamy20
7th May, 2019
4.05
Add a splash of Worcestershire sauce to the mixture in the pan (ensure it’s vegetarian/vegan), a heaped tsp of marmite and a tbsp of tomato purée. If you find you’ve added too much liquid (which will be the case if you follow the recipe exactly and realise afterwards), take the lid off of the pan for the last 5 mins and leave it on the hob (with lid off) until it’s reduced slightly. The recipe needs more seasoning and thyme than that specified.
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).
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