Veggie shepherd's pie with sweet potato mash
- Sara Buenfeld
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Serves 4
Easy
Prep: 10 mins
Cook: 50 mins - 1 hr
A star rating of 4.6 out of 5.771 ratingsRate
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The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked
Easily halved
Freezable
Egg-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 large onion
halved and sliced
-
2 large carrots
(500g/1lb 2oz in total), cut into sugar-cube size pieces
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2 tbsp thyme
chopped
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200ml red wine
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400g can chopped tomatoes
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2 vegetable stock cubes
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410g can green lentils
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950g sweet potatoes
peeled and cut into chunks
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25g butter
-
85g vegetarian mature cheddar
grated
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Nutrition: per serving
-
kcal540
-
fat16g
-
saturates8g
-
carbs66g
-
sugars33g
-
fibre16g
high
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protein16g
-
salt2.39g
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Method
-
step 1
Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
-
step 2
Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
-
step 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.
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step 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.
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step 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.
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step 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.
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step 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.
RECIPE TIPS
LIKE THIS?
Try some of our other veggie based classics, Roasted vegetable lasagne, Melty mushroom wellingtons or Gnocchi & tomato bake.
Recipe from Good Food magazine, April 2007
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A star rating of 4.6 out of 5.771 ratings
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