Michael and Rachel's

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Vegetable Shepherd's Pie with Sweet Potato Mash

Updated: 20 Nov 2018

Ingredients

  • 1 large onion
  • 2 large carrots, diced
  • Thyme (1 tbsp fresh or a good sprinkling dried)
  • 200ml red wine
  • 400g tin chopped tomatoes
  • 2 vegetable stock cubes
  • 400g tin green lentils
  • 950g sweet potato, peeled and cut into chunks
  • 25g butter
  • 85g mature cheddar, grated
  • Sweetcorn

Method

  1. Preheat oven to 200c.
  2. Start by peeling and washing the sweet potatoes. Add to a large saucepan; boil for 15 minutes until tender.
  3. Meanwhile, heat the oil in a frying pan and fry the onion until golden. Add the carrots and thyme. Saute for a moment.
  4. Add the wine, 150ml water, the tomatoes, then sprinkle in the crumbled stock cubes and simmer for 10 minutes.
  5. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  6. Drain the sweet potatoes; mash with the butter and season to taste.
  7. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and a little extra thyme.
  8. Cook for 20 mins in a hot oven (or 40 mins if cooking from chilled) until golden and hot through. Serve with sweetcorn.

Serves 4, generously.