Vegetarian shepherd’s pie with sweet potato mash
Nutrition Facts
each servingIngredients
all 15 types- 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
Directions
7 steps in totalPreheat 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.
Drain, then season with pepper, and beat in the mustard and milk with a wooden spoon until the mash is smooth and creamy.
To make the filling, add the oil to a pan, throw in the onion and cook for 5 minutes, stirring regularly.
Add the carrot and mushrooms and cook for a further 5 minutes until the onions are golden brown.
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.
Put the lentil mixture into an ovenproof dish and top with the sweet potato.
Bake for 15-20 minutes until golden brown. Serve with green vegetables.
