Veggie Shepherd’s Pie With Sweet Potato Mash

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Veggie Shepherd's Pie With Sweet Potato Mash

Looking for a hearty and nutritious meal that is perfect for a cozy dinner at home? Try this delicious veggie shepherd's pie with sweet potato mash! This recipe is packed with flavorful vegetables, lentils, and savory herbs, all topped with a creamy and sweet mashed sweet potato layer. Not only is this dish satisfying and filling, but it's also vegan and gluten-free, making it a great option for those with dietary restrictions. So gather your ingredients and get ready to enjoy a comforting and delicious dinner that will warm you up from the inside out.

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Total Time 1 hr

Course Dinner

Servings

Calories 540 kcal

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 of chopped tomatoes
2 vegetable stock cubes
410g can of green lentils
410g sweet potatoes, peeled and cut into chunks
25g butter
85g vegetarian mature cheddar, grated

Instructions

Begin by heating 1 tablespoon of olive oil in a frying pan over medium heat. Add 1 large onion that has been halved and sliced, and cook until the onion turns golden in color.
Add 2 large carrots that have been cut into sugar-cube-size pieces, along with most of the 2 tablespoons of chopped thyme (reserving some for later). Stir everything together.
Pour in 200 milliliters of red wine, 150 milliliters of water, and a 400-gram can of chopped tomatoes. Crumble in 2 vegetable stock cubes and let everything simmer for 10 minutes.
Add a 410-gram can of green lentils (including the juice), cover the pan with a lid, and let it simmer for another 10 minutes. Make sure the carrots still have a bit of bite and the lentils are pulpy.
In a separate pot, boil 950 grams of sweet potatoes (cut into chunks) for 15 minutes until they are tender. Drain the potatoes well, mash them with 25 grams of butter, and season to taste.
Transfer the lentil mixture to a pie dish, and spread the sweet potato mash on top. Sprinkle 85 grams of grated vegetarian mature cheddar and the remaining chopped thyme over the top. You can cover the pie and refrigerate for up to 2 days or freeze it for up to a month.
Preheat your oven to 190°C/170°C fan/gas 5. If you're cooking the pie straightaway, bake it in the oven for 20 minutes. If you're cooking it from chilled, bake it for 40 minutes until it is golden and heated through. Serve with broccoli on the side.