Green lentil & sweet potato shepherds pie recipe

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This nutritious and supremely tasty lentil shepherd’s pie is perfect for any night of the week. A great alternative to traditional meat versions that will satisfy even the most ardent carnivores!

  • Yield: 6 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 1 Hour
  • Total Time: 1 Hour 15 Minutes


  • 1 tbsp Olive Oil
  • 2 (optional) onions finely diced
  • 1 celery stalk finely diced
  • 16 oz (450 g) can chopped tomatoes
  • 2 tbsp tomato puree
  • 2½ cups (625 ml) vegetable stock
  • 2 carrots finely diced
  • 125 g of flat mushrooms diced
  • 1 bay leaf
  • 1 cup (185 g) red split lentils
  • 750 g Sweet Potato (peeled and cut into chunks)
  • ½ cup (50 g) cheddar cheese (grated)
How to Make It
  1. Heat the oil in a large saucepan and sauté the optional onion, celery, mushrooms and carrots for 10 mins until tender on a medium heat.
  2. Now add in the lentils and stir in the tomatoes, tomato puree, bay leaf and 1 cup of stock and bring to the boil. Immediately reduce heat to a simmer for approximately 30 mins until the lentils are soft and the liquid has thickened.
  3. Meanwhile, preheat the oven to 220C (430F), then place the sweet potato in a pan of boiling water. Boil until soft for approximately 15 mins. Thoroughly drain and mash the potatoes.
  4. Now transfer the lentil mixture to a oven proof dish and top with the mashed sweet potato. Sprinkle with cheese and cook in the oven for approximately 20 mins. Serve immediately.

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