Vegetarian Sweet Potato Shepherd’s Pie

This easy vegetarian sweet potato shepherd’s pie recipe makes a great dish for vegetarians and a lighter meatless alternative for carnivores. It is packed with goodness in the form of beans, vegetables, and herbs and a delicious sweet potato topping. Shepherd’s pie was one of my all-time favourites as a child growing up, and after having a comfort food craving the other night, this is the perfect go-to dish to have.
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Veggie Shepherd's Pie
Serves: 4
  • 1 tbsp coconut oil
  • 1 large onion, halved and sliced
  • 2 large carrots, cut into sugar-cube size pieces
  • 2 tbsp thyme chopped
  • 200ml red wine
  • 400ml can chopped tomatoes
  • 2 vegetable stock cubes
  • 410g can green lentils
  • 4 large sweet potatoes, peeled and cut into chunks
  • 2 tbsp butter
  • 1 cup cheddar, grated (optional)
  1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 minutes. Tip in the can of lentils, including their juice, then cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.
  2. Meanwhile, boil the sweet potatoes for 15 minutes until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  3. Heat oven to 375F. Cook for 20 minutes if cooking straight away, or for 40 minutes from chilled, until golden and hot all the way through.


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  • Reply Laura March 24, 2014 at 7:36 am

    Does red wine mean red wine vinegar?

  • Reply March 24, 2014 at 12:36 pm

    Good morning Laura! It’s red wine 🙂

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