Name: Vegetarian shepherd’s pie with sweet potato mash
Prep time: 15 minutes
Cook time: 30-40 minutes
Yield: 6
Ingredients: For the topping:; 800g sweet potatoes; 1 heaped tsp Dijon mustard; 100ml semi-skimmed milk; For the filling:; 1 tbsp rapeseed oil; 1 large onion, finely chopped; 1 carrot, finely chopped; 4 mushrooms, finely chopped; good pinch thyme; 400g tin chopped tomatoes; 400g tin of green lentils in water; good pinch white pepper; 1 vegetable low-salt stock cube, dissolved in 100ml boiling water; 1 tbsp reduced-salt soy sauce

A healthier and affordable twist on this classic family dish.

Serves

Prep

15 minutes

Cook

30-40 minutes

Nutritional Information:

Each 359g serving contains (excludes serving suggestion)

KCal: 229
Carbs: 40.0g
Fibre: 8.9g
Protein: 7.7g
Fat: 2.2g
(Low)
Saturates: 0.5g
(Low)
Sugars: 20.9g
(Medium)
Salt: 0.45g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

For the topping:
800g sweet potatoes
1 heaped tsp Dijon mustard
100ml semi-skimmed milk
For the filling:
1 tbsp rapeseed oil
1 large onion, finely chopped
1 carrot, finely chopped
4 mushrooms, finely chopped
good pinch thyme
400g tin chopped tomatoes
400g tin of green lentils in water
good pinch white pepper
1 vegetable low-salt stock cube, dissolved in 100ml boiling water
1 tbsp reduced-salt soy sauce

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Method

Step 1

Preheat the oven to 200°C/ gas 6. For the topping, peel and roughly chop the sweet potatoes and add to a pan of boiling water, cooking for about 15–20 minutes, until soft.

Step 2

Drain, then season with pepper, and beat in the mustard and milk with a wooden spoon until the mash is smooth and creamy.

Step 3

To make the filling, add the oil to a pan, throw in the onion and cook for 5 minutes, stirring regularly.

Step 4

Add the carrot and mushrooms and cook for a further 5 minutes until the onions are golden brown.

Step 5

Now add the thyme, tomatoes, puy lentils, pepper, vegetable stock and soy sauce. Stir, then bring to a gentle boil, turn down the heat, cover and simmer gently for 5 minutes.

Step 6

Put the lentil mixture into an ovenproof dish and top with the sweet potato.

Step 7

Bake for 15-20 minutes until golden brown. Serve with green vegetables.

Recipe tips

It's easy to make this dish gluten free by using gluten-free soy sauce, or tamari, a gluten-free vegetable stock cube and a suitable mustard.
To get a crispy topping, use a fork to create lots of little peaks in the potato.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.