Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

By Sara Buenfeld
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(333 ratings)
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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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jes_668
22nd May, 2015
You didn't really follow the recipe...
rach_macleod
2nd Jul, 2014
2.55
I found this meal too sweet, next time i will use normal potatoes rather than sweet. my 10 month old baby loved it but my husband wasn't too keen.
michelle_30's picture
michelle_30
15th May, 2014
5.05
Made this tonight for tea, only change i made was to add 1 clove of garlic and only 100mls water plus for 5 mins cooked uncovered when on the hob. Well my boyfriend who doesnt like his meals without meat enjoyed the whole dish and and even said that he felt healthy after eating it!! Ive worked it out to be all of your 5 a day portions when you make it for 4 people. I will def be making this again and recommend you try too. Was really tasty and easy to make!
goodbyebread
17th Apr, 2014
5.05
I have so missed red wine casseroles since becoming vegetarian, but this is better than all of them combined! Oh yes. The filling is lovely and rich and contrasts well with the sweetness of the potato. I did not find it bland at all. I did alter the recipe a little - I cut the carrots smaller than suggested because they are a hard vegetable and added just enough water at the end to make sure it wouldn't dry out while cooking. It was a hit. Plus, it felt so sophisticated to be cooking with wine! I can't wait to make this again.
dragonflies
10th Mar, 2014
Really tasty recipe, agree with previous comments about chopping carrots smaller. Lovely with some green veg, it freezes excellently as well.
nkgandotra's picture
nkgandotra
28th Jan, 2014
5.05
An instant hit with my hungry housemates!
kc84
6th Dec, 2013
I found this really bland. Will not be making again.
sp123
28th Oct, 2013
Just made this for dinner and me, my husband, my 3 1/2 year old AND my 10 month old ALL liked and ate it, this has never happened before. Lovely recipe, I added garlic with the onion and 100ml of water instead of 150ml, I cut the carrots really small and cooked for slightly longer, it was delicious! Will be doing this again. Also have enough for lunch tomorrow left over.
sweetsparrow
18th Feb, 2014
I made the same adjustments plus a bay leaf while cooking in the pan and used grated Parmesan instead of mature cheddar for topping. I also put sprigs of thyme in the mixture while cooking instead of chopping then removed it at the end, same flavour without tiny woody bits everywhere! My 3 year old loved it and it was a big hit with the meat-loving other half too. It's been a few years since I made this, why?! It's great!
Samamfer's picture
Samamfer
18th Sep, 2013
We're not veggies at our house, but my husband doesn't like mince beef (WHAT?!) so I thought I'd try this veggie pie. We absolutely loved it!!! I didn't have enough sweet potatoes in so used some normal ones for the topping too but it was still gorgeous :)

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