- Vegetable Shepherd's Pie With Sweet Potato Mash.jpg (34.89 KiB) Viewed 7 times
Preparation time: 10 minutes
Cooking time: 50 minutes - 1 hour
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 large onion, halved and sliced
- 2 large carrots (approximately 500g in total), cut into sugar-cube size pieces
- 2 tbsp thyme, chopped
- 200ml red wine
- 400g can chopped tomatoes
- 2 vegetable stock cubes
- 410g can green lentils
- 950g sweet potatoes, peeled and cut into chunks
- 25g butter
- 85g vegetarian mature Cheddar cheese, grated
Method
1. Heat the olive oil in a frying pan, then fry the sliced onion until golden.
2. Add the carrot pieces and most of the chopped thyme, reserving a sprinkling for later.
3. Pour in the red wine, 150ml water and the chopped tomatoes, then crumble in the vegetable stock cubes and simmer for 10 minutes.
4. Tip in the green lentils, including the juice, then cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.
5. Meanwhile, boil the sweet potatoes chunks, for 15 minutes until tender, drain well, then mash with the butter and season to taste.
6. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the grated Cheddar cheese and the remaining thyme.
7. Heat oven to 190°C/Fan 170°C/Gas Mark 5. Cook for 20 minutes if cooking straightaway, or for 40 minutes from chilled, until golden and hot all the way through. Serve with broccoli, if liked.
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