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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6th Dec, 2013
I found this really bland. Will not be making again.
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.
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
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 :)
10th Sep, 2013
Really, really scrummy. I'm not a great cook and it turned out really well. I used about 100ml of water (rather than the 150ml suggested) as I took into account the previous comments and also that it seemed rather too liquidy. My partner, who is a confirmed carnivore and hates vegetables, really loved it but thought there were too many carrots (I personally loved the carrots - which did still have a bit of bite). Next time, I think I won't reduce the amount of carrot but chop it a bit smaller. I'm looking forward to making this recipe again.
3rd Sep, 2013
Super delicious, even my non vegetarian friends love this and declare it better than any traditional shepherds pie they have had!
13th Aug, 2013
Not one i'd make again- I think you really need to parboil the carrots before you put them in the dish, as they felt almost raw. I also felt there was too much liquid, so the mash sank into the filling a bit too much.
10th Jul, 2013
So yummy! Am new to dabbling with vegetarian food. V filling. Made changes as per other's comments. Didnt add extra water just the wine. Had only few little carrots so added a tin of drained chickpeas. Added a little cinnamon and chilli powder. Also used 2 onions and 3 garlic cloves :-) To the mash I added tsp of smoked paprika. Definately going in my collection.
4th Jul, 2013
Absolutely delishious! Very filling and I would say it makes five-six, not four, portions easily. We used red lentils instead of green, and although it might have turned out a bit too orange, it was a fantastic meal.
10th Jun, 2013
Loved this. Agree with others who said they reduced the volume of liquid. I used butter beans instead of lentils ( only because they were in the cupboard). Would make again adding garlic to the sauce.


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