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Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping

A twist on the classic with green lentils in a rich gravy topped with fluffy sweet potato mash. Comforting, filling and under a pound a portion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 200g dried green lentils
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato puree
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 300ml vegetable stock
  • 1 tbsp olive oil
  • 20g butter
  • 2 tbsp milk

Method
 

  1. Rinse the lentils and simmer in plenty of water for 20 minutes until tender. Drain and set aside.
  2. Meanwhile, boil the sweet potato cubes for 15 minutes until soft. Drain, then mash with the butter and milk. Set aside.
  3. Heat the olive oil in a frying pan. Add the onion and carrots and cook for 8 minutes until soft.
  4. Add the garlic, tomato puree, rosemary and thyme. Cook for 1 minute.
  5. Stir in the cooked lentils and vegetable stock. Simmer for 5 minutes until the liquid thickens.
  6. Transfer the lentil mixture to an ovenproof dish. Spread the sweet potato mash on top.
  7. Bake at 200C for 20 minutes until the top is golden and the filling is bubbling.