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

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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cottlefish
14th Oct, 2012
2.05
Wasn't too into this, sorry! The flavours were too light.
mitchity40's picture
mitchity40
9th Oct, 2012
4.05
Really tasty.. I bought red lentils by mistake and used less wine as suggested ( drinking left over while cooking!) Carniverous family loved it and came back for seconds. The mash bit was enjoyed the most. Good midweek tasty warming meal.
paulharbour
6th Oct, 2012
5.05
Couldn't believe how tasty this was with so few ingredients. Used a pretty good Rioja and simmered for quite a while the lid off. Now a definite favourite.
fpinsent
6th Oct, 2012
5.05
I've made this a few times now and absolutely love it. I use red lentils as they don't take so long to cook and they also help thicken the sauce if they are slightly overdone.
77loopylou
3rd Oct, 2012
My family thought this was super yummy. I didn't add red wine just added the same amount of water and i used white potatoes as had no sweet potatoes in. It was really easy and very tasty.
namono
2nd Oct, 2012
5.05
Made it without the wine and was delicious. Easily served more than the 4 suggested - ended up having it as a side dish for a few days!
funk42
1st Oct, 2012
5.05
Delicious and bulked it out with a bag of Quorn, celery and a red pepper and it fed 7 of us! Definitely make it again.
alex3shoes
14th Sep, 2012
5.05
Loved it! Reduced wine and also baked the sweet potatoes in the oven(not as watery as boiling), scooped out middle, added a pinch of cumin. Also love the idea of the cannaloni, will try this next time.
lau70lau
13th Sep, 2012
very impressed with the rich taste of the filling, although I added garlic and a few more herbs to up the flavour against the sweet pots. Did take me longer than the recipe suggests, and left me with a messy kitchen so will repeat on a day off next time.
lizalurecipes
26th Aug, 2012
Delicious! Mine looked abit runny so I added some quinoa which worked v well. Hmm, will be cooking again.

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