Lentil and sweet potato shepherd's pie recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1510kJ 359.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 51.3gProtein 12.6gFibre 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.
