Veggie Shepherd's Pie With Sweet Potato Mash Recipe


Preparation Time40 MinCooking Time20 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main IngredientInterest Group


 Olive oil1 Tablespoon
 Onion1 Large, halved
 Carrots1 Pound, cut in small
 Thyme2 Tablespoon, chopped
 Red wine7 Fluid Ounce (200 Milliliter)
 Chopped tomatoes400 Gram (1 Can)
 Vegetable stock cubes2
 Green lentils410 Gram
 Sweet potatoes2 Pound, cut in to chunks (950 Gram)
 Butter1 Ounce (25 Gram)
 Grated mature vegetarian cheddar3 Ounce (85 Gram)


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. Great served with broccoli.