Vegetarian Shepherd’s Pie with Sweet Potato Mash



1 tbsp olive oil

1 large onion, halved and sliced

2 large carrots (500g/1lb 2 oz in total), cut into sugar cube size pieces

1 tbsp thyme, chopped

400g (14oz) can of chopped tomatoes

1 vegetable stock cube

410g  (14.4oz) can of green lentils

950g (33.5oz) of sweet potatoes, peeled and cut into chunks

20g margarine

80g (3oz) of low fat mature cheddar, grated

Recipe Summary

In a cold winter’s night there is no reason not to love a shepherd’s pie. The recipe is meat free so our vegetarian members can follow. This version is stuffed with deliciously seasoned lentils and veggies, and topped with a gorgeous, vitamin-packed sweet potato mash. In my opinion it’s even more delicious as the original! If you live alone, I would suggest to cook in bulk and freeze the rest for later use.


Heat the olive oil in a frying pan, then fry the sliced onion until golden. Add the carrots and sprinkling the chopped thyme. Pour in 150ml of water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 minutes. Tip in the can of lentils, including the juice. Cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.

Meanwhile, boil the sweet potatoes for 15 minutes until tender. Drain well then mash with margarine and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top and sprinkle over the cheese and remaining thyme.

Heat oven to gas mark 5 (190ºC, electric or 170ºC, fan assisted). Cook for 20 mins until golden and hot all the way through.

Nutrition Information
Food GroupFood item
POTATOESOther (will need to write sweet potato in)
EGGS & DAIRYCheese e.g Cheddar, Brie, Edam
OILS AND FATSOlive oil and Margarine
VEGETABLESOnions, leeks
VEGETABLESOther (will need to write thyme in)

FFQ Information
Food GroupFood item

No need to count the vegetable stock cube

This recipe is sent in by Mrs Joy De Smidt (Member since 2008)