Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(342 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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joeanthony
3rd Dec, 2011
I followed this recipe to the letter but after the recommended cooking time the shepherds pie remained liquid. I even added a large amount of cornflour and increased the cooking time to try and thicken but to no avail. Very disappointed
holmfirth
1st Dec, 2011
5.05
definatly like the sound of this recipe and will be making it very soon, does it make much difference to the flavour if no wine is added, just don't care for any alcohol in any cooking, we don't care for the taste.:))
hkelsall
30th Nov, 2011
5.05
My new favourite meal!
brudie1
30th Nov, 2011
3.05
good recipe, but I changed the sweet potato to white potato. And changed the green lentils to yellow ones.
j4cqu35
28th Nov, 2011
5.05
WOW this is fab, really warms and fills you up on a winters night. I did take on board some of the other comments ie left out the wine, cut carrots a little bigger so they didn't turn to mush and instead of canned lentil I used dry and soaked them over night. I also put a fine chopped green chilli (de-seeded) in with the onions, a tsp of lazy garlic and some sliced baby courgette with the carrots!!! I did have to thicken it up a little before putting in the pie dish!! It will be on my menu over winter and the fact that you can make extra and freeze is added bonus >8-)
lizzysempill
16th Nov, 2011
super
georgemerrilluk
10th Nov, 2011
4.05
Was a pretty intense experience for a novice like me. It was very tasty and nice but I had troubles with dishes to serve in and mashing the sweet potato... Still went down well for everyone and was worth the stress
suescookbook
5th Nov, 2011
i put a layer of normal mashed potato then a layer of sweet potato mashed. For the toppiong I mixed in some bread crumbs in with the cheese and sprinkled the top with pine nuts and some raw onion. This made the top crunchy and the roasted onion added a new flavour.
claireacluck1
24th Oct, 2011
5.05
Delicious!!! Perfect meat-free Monday dish! As suggested previously I added frozen soya beans. My meat loving and always hungry three sons and husband really enjoyed.
indieprincess
10th Oct, 2011
4.05
I'm not a vegetarian but I did enjoy this after making it for a vegetarian friend - I made it in 4 individual pie dishes and froze 2, one of which I have subsequently eaten and freezing seemed to intensify the flavour. Loved the sweet potato mash topping

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