The BBC Good Food logo
Veggie shepherd's pie in dish with spoon

Veggie shepherd's pie with sweet potato mash

By
A star rating of 4.7 out of 5.654 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • 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
Advertisement

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, halved and sliced
  • 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
  • 2 tbsp thyme chopped
  • 200ml red wine
  • 400g can chopped tomatoes
  • 2 vegetable stock cubes
  • 410g can green lentils
  • 950g sweet potatoes, peeled and cut into chunks
  • 25g butter
  • 85g vegetarian mature cheddar, grated

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.

Recipe from Good Food magazine, April 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.654 ratings
Advertisement
Advertisement
Advertisement

Sponsored content