Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(334 ratings)

Prep: 25 mins Ready in 45 mins

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

  • kcal531
  • fat17g
  • saturates8g
  • carbs79.6g
  • sugars31g
  • fibre12g
  • protein16g
  • salt3.95g
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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 tomato
  • 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 potato, 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 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.

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Comments, questions and tips

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djmindyourown@g...
16th Sep, 2016
Well mine was yum! Read some comments and adapted a little. I used all organic ingredients. Fried 1 large fine chop onion with garlic, added 3 medium small diced carrots as soon as the onion was soft. Added 1tsp dried mustard, 1tsp paprika, dashes of worcs sauce, blk pepper, fried another 3 mins. Added cup frozen peas, tin green no sugar/salt lentils, tin tomatoess. Half cup water, one crumbled stock cube. Bubbled for 20 mins. Baked in oven, topped with sweet potato mash (cream, butter, grated nutmeg, pepper, salt) Topped with a little grated cheese for half an hour. Made enough for 3/4 people.
willskez
10th Sep, 2016
3.8
Just cooked this tonight. Really yummy. I used potatoes and sweet potato for the top. Will be cooking this again
sneaves
16th Jul, 2016
5.05
This is lovely. However, I prefer it with a cheesy, non sweet potato mash topping with leeks mixed through the mash. Yum.,
mouse38
22nd May, 2016
2.55
Rarely have a Good Food fail, but when I do it's usually because I haven't read enough of the comments! Sugar cubed sized carrots end up not just with 'bite' but crunchy and uncooked. Spoiled the whole thing. Shame as had high hopes.
AmeliaSinclair's picture
AmeliaSinclair
25th Apr, 2016
Added some garlic and sprinkled sesame seeds on top, was amazing!
koolk_2009
15th Mar, 2016
3.8
I thought this was pretty good, though my daughter preferred the meat version. I just simmered it until the liquid reduced to the right amount and added some celery and garlic.
lizwigg
10th Jan, 2016
3.8
As others have already said, there is way too much liquid in this recipe, I didn't even add any water to it and I ended up simmering it for an extra 10 minutes to try and rid of some of it. I used Rose wine as that's all I had and it came out delicious, I also added a tin of baked beans and that worked very well also, and also just used normal potatoes as had some that needed using up.
ChefMeister
22nd Oct, 2015
5.05
Great recipe for veggies and carnivores alike!
vixvix
28th Sep, 2015
5.05
I have made this recipe several times and it is always good. It has a lovely savoury flavour and good texture (although I tend to adjust the liquid volumes and simmering time by eye to ensure I have a sufficiently thick filling).
mumofisaac
24th Sep, 2015
No idea why this rates highly. not ver nice.

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