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Lentil and sweet potato shepherd's pie recipe

27 ratings

Serve up a hearty feast for the family with this veg-packed shepherd's pie, topped with a fluffy sweet potato topping - delicious! See method

Serves 4
Takes 45 mins
359 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 carrot, scrubbed and finely chopped
10g rosemary, leaves picked and finely chopped
2 garlic cloves, crushed
2 x 390g tins green lentils
400g tin plum tomatoes
500g sweet potatoes, peeled and cut into chunks
½ head of broccoli, cut into florets

3 of your five-a-day and high in fibre

Each serving contains

Energy
1510kj
359kcal 18%
Fat
9g 13%
Saturates
2g 9%
Sugars
16g 18%
Salt
0.4g 7%

of the reference intake
Carbohydrate 51.3g Protein 12.6g Fibre 15.7g

Method

Heat the oil in a large frying pan over a medium-high heat and fry the onion and carrot for 6-8 mins until lightly golden and tender. Add the rosemary and garlic and fry for another 1-2 mins until fragrant. Add the lentils and the water in the tin, the tomatoes and 250ml water. Break up the tomatoes with a wooden spoon. Season well; bubble over a medium heat for 15-20 mins until thickened and saucy.
Meanwhile, boil the sweet potatoes for 15-20 mins until very tender. Drain well, then tip back into the pan; season with black pepper and mash until smooth.
Heat the grill to high. Spoon the lentil mixture into a 20cm round or 25 x 20cm baking dish. Spoon on the mash, smooth over to cover the filling, then swirl with a fork. Grill for 10-15 mins until the mash is turning lightly golden in places and the filling is piping hot.
Meanwhile, steam the broccoli for 6-8 mins until the stems are tender. Serve alongside the pie.

See more Vegan recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.