Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(366 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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22nd Oct, 2015
Great recipe for veggies and carnivores alike!
28th Sep, 2015
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).
24th Sep, 2015
No idea why this rates highly. not ver nice.
17th Sep, 2015
This recipe is easy and my meat oriented family enjoy it. It's on my list of regulars for weekday teatime. I agree there is too much liquid - I just get syphon some off before putting on the potato topping. I use 2 tins of lentils and double the sweet potatoes to satisfy my family of 6.
dysfcuktional's picture
8th Sep, 2015
I left the lid off and let it simmer and chucked in addition to the recipe ingredients, a leek, about 200g of mushrooms, garlic and drained kidney beans and only one tin of tomatoes and no water. Even then, there was still a lot of 'juice'. The BBC recipe has far too much liquid in it. For meatysaurus eaters who are trying to increase their veg intake, then as another poster says, a blob of marmite or similar might not go amiss (I didn't use anything) and you will need a full bag of sweet potatoes for the topping (I did a full bag from Aldi, not sure of the weight). Tastes great, though I miss the 'meaty' taste!
1st Aug, 2015
This pie is truly yummy! I substituted the lentils with butter beans as I had no lentils! I also added a splash of Worcestershire sauce, soy sauce and chilli flakes! Perfect comfort food!
13th Mar, 2015
I made this yesterday and it was delicious. I added leeks and mushrooms as they were in the fridge and needed using. I used red lentils as that's all I could find. I could have done with more sweet potato to go on top. I would make this again.
16th Feb, 2015
Amazing recipe!!!
31st Jan, 2015
Hmm, wet, bland, took longer to cook than advised, vegetables need to be cut to half the size suggested. You'll need 50% more sweet potato to manage anything approaching a topping. Get a real cookbook that you have to pay for - it will be an investment - your recipes might work and might even taste of something
10th Jan, 2015
As I was cooking for 6 people, I used two cans of tomatoes, more onion and added a can of kidney beans. It went down a treat with everyone except one, who wasn't a fan of the sweet potato! Next time I will use some normal potatoes as even though the sweet potatoes add a lovely taste, they make the meal about £1 more expensive. I also think I will used dried thyme, as it will be easier to whip up at late notice. Lovely dish, and will be enjoying again.


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