Dr Mobeus
Lentil and Vegetable Shepherd’s Pie with Sweet Potato Topping
This is shepherd’s pie with a twist that actually works. Sweet potato mash on top brings a natural sweetness that pairs brilliantly with the savoury, herb-packed lentil filling underneath. It looks like a proper pie, eats like a proper pie, but costs 80p a portion.
Green lentils are the star here – they hold their shape better than red lentils and give a satisfying bite that is closer to minced meat in texture. The rosemary and thyme do the heavy lifting on flavour, making the whole thing taste like it has been simmering for hours rather than 35 minutes.
Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping
Ingredients
Method
- Rinse the lentils and simmer in plenty of water for 20 minutes until tender. Drain and set aside.
- Meanwhile, boil the sweet potato cubes for 15 minutes until soft. Drain, then mash with the butter and milk. Set aside.
- Heat the olive oil in a frying pan. Add the onion and carrots and cook for 8 minutes until soft.
- Add the garlic, tomato puree, rosemary and thyme. Cook for 1 minute.
- Stir in the cooked lentils and vegetable stock. Simmer for 5 minutes until the liquid thickens.
- Transfer the lentil mixture to an ovenproof dish. Spread the sweet potato mash on top.
- Bake at 200C for 20 minutes until the top is golden and the filling is bubbling.
Tips and Variations
Add a tablespoon of Worcestershire sauce to the lentil filling for extra depth. If sweet potatoes are expensive, use half sweet potato and half regular potato. Leftovers reheat brilliantly in the microwave.
