Veggie shepherd's pie with sweet potato mash
Prep
15 mins
Cook
1 hr
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something hearty and satisfying without any meat. Shepherd's pie has always been a comfort food classic, and I love how this veggie version with sweet potato mash is just as filling and flavourful. The lentils pack in protein and fibre, keeping you full for hours, while the sweet potato topping adds natural sweetness and creaminess. Best of all, it comes together in just 75 minutes with simple ingredients you probably already have at home. It's budget friendly, foolproof, and honestly one of those dishes that tastes even better the next day.
Ella x
Ingredients
- 1 tbspolive oil
- 1 largeonion halved and sliced
- 2 largecarrots(500g/1lb 2oz in total), cut into sugar-cube size pieces)
- 2 tbspthyme chopped
- 200 mlred wine
- 400 gcan chopped tomatoes
- 12 vegetable stock cubes
- 410 gcan green lentils
- 950 gsweet potatoes peeled and cut into chunks
- 25 gbutter
- 85 gvegetarian mature cheddar grated
Detail level
Instructions
- 1
Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
- 2
Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
- 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.
- 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.
- 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.
- 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.
- 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.
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