Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(336 ratings)

Prep: 25 mins Ready in 45 mins


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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  • 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



    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



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

  • 2 tbsp thyme chopped


    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



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

  • 85g vegetarian mature cheddar, grated


  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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19th Feb, 2012
Really nice vege meal (and I enjoy meat so that is high praise indeed!). I also added a bit of Quorn mince to give it another dimension- fantastic!
15th Feb, 2012
Made this for my Vegetarian boyfriend on Valentines day and it went down very well indeed! He actually preferred it to meat shepherds pie. The Sweet potato is the best part for me! Love love love it!
15th Feb, 2012
Fantastic recipe for winter! Really easy to make and full of flavour! I've made it at least 10 times :)
6th Feb, 2012
Amazingly easy, cheap, tasty, healthy!! Ticked all the boxes for a midweek meal!! Will be making this again.
18th Jan, 2012
Must green lentils be used? Or could red lentils be substituted instead?
17th Jan, 2012
made this last week for lentil phobes ~ all plates were cleared ~ very tasty & very filling & will definitely be making this on a regular basis. OH said it was better than normal shepherds pie so it was a definite hit with a very fussy eater.
12th Jan, 2012
Fantasic! as suggested by others added the garlic to the onions and cinamon to the mash, really delicious
12th Jan, 2012
Delicious! This has become a family favourite.
9th Jan, 2012
This tastes delicious and was enjoyed by our vege friends and their children. I think the quantity of potatoe needs to be increased by half again as I doubled the recipe and it only just fed four children and four adults. None of us eat huge amounts and I had served it with plenty of broccoli. Will definately make again.
6th Jan, 2012
Delicious !


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