Veggie shepherd’s pie with sweet potato mash
Lovely, rich vegetarian version of the classic Shepherd's Pie
Equipment
- Oven
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
- 200 ml red wine
- 400 g can chopped tomatoes
- 2 vegetable stock cubes
- 400 g can green lentils (or ~180g dried)
- 950 g sweet potatoes peeled and cut into chunks
- 25 g butter
- 85 g vegetarian mature cheddar grated
Instructions
- If you are using dried lentils, cook them for around 15 minutes.Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
- Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
- Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
- 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.
- Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
- 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.
- 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.