Veggie shepherd's pie with sweet potato mash

Veggie shepherd's pie with sweet potato mash

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(347 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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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.
shansgal
24th Aug, 2012
5.05
This was a very nice dish. I used 2 onions instead of 1, used 1/2 carrots and 1/2 radishes (since that was all I had), and added a Tbsp greek yogurt to the sweet potato mash to give it a creamier texture.
emmaj4
20th Aug, 2012
4.05
Yum yum! I must admit I added tuna and changed to white wine....it was really tasty!
skyeleonsmummy
10th Aug, 2012
5.05
Great quick dinner for the week, my husband and kids loved it
winnietherat
5th Aug, 2012
4.05
Made some basic changes as recommended by other users like but I doubled up the quantity. I strained the mix before putting it in the pie dish and used it for gravy on serving. The receipe does need something for for a little extra oomph but it was very nice and def something I will make again. Perhaps adding chilli and extra veg.
elainedowne
16th Jul, 2012
5.05
Made this last night for some veggie friends. They thoroughly enjoyed it and have asked for recipe. I cooked my own lentils... used 200g green lentils. Also added some garlic, celery and beans. It was just yummy... and will definitely make again.
samson111
1st Jul, 2012
4.05
Fantastic - hi praise from a carnivore
Tiffany1983's picture
Tiffany1983
23rd Jun, 2012
4.05
A nice, tasty and healthy dish with lots of veg, although its times like this I love the Good Food website and the ability to add comments! It was only from reading other reviews that I knew not to put in as much water (although it was still quite mushy!) and also the tips about adding garlic to the sauce and also paprika to the mash. I really liked it, although next time would make sure we had some greens to go with it on the side. My boyfriend is a big meat lover and he wasn't so keen on this so I would serve it with sausages next time! I would probably also do 50/50 with sweet/white potatoes for the mash.
Abena
18th Jun, 2012
5.05
This is fast becoming a staple recipe for me! Very tasty, easy to make and freezes well. I like the sound of crumbled feta cheese on top anitab: I choose two big carrots then weigh them, adjusting if necessary...

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