Veggie shepherd's pie in dish with spoon

Veggie shepherd's pie with sweet potato mash

  • Rating: 5 out of 5.586 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

The secret to this shepherd's pie filling is to choose big carrots so they don’t lose their texture when cooked

  • Easily halved
  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal540
fat16g
saturates8g
carbs66g
sugars33g
fibre16g
protein16g
salt2.39g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

  • STEP 2

    Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.

  • STEP 3

    Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

  • STEP 4

    Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

  • STEP 5

    Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

  • STEP 6

    Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

  • STEP 7

    Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

RECIPE TIPS
LIKE THIS?
Try some of our other veggie based classics, Roasted vegetable lasagne, Melty mushroom wellingtons or Gnocchi & tomato bake.
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    Rating: 5 out of 5.586 ratings
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