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Lentil Shepherd's Pie

Lentil Shepherd's Pie

with sweet potato topping

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Lentils replace lamb in this shepherd's pie for a veggie-friendly take on a classic recipe. The creamy sweet potato topping is another unexpected and delicious twist in this healthy, hearty dish.

Tags:Family FriendlyVeggieVegan
Allergens:SoyaAlmondsSulphites
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Lentils

1 pack

Chopped Tomato with Onion & Garlic

1 piece

Carrot

½ sachet

Italian Herbs

1 sachet

Worcester Sauce

(ContainsSoya)

15 g

Almonds

(ContainsAlmondsMay be presentSesame, Cereals containing gluten, Peanut)

40 g

Rocket

1 sachet

Balsamic Glaze

(ContainsSulphites)

600 g

Sweet Potato

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Milk (Optional)

to taste

Water

to taste

Butter (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)620 kcal
Energy (kJ)2592 kJ
Fat6.78 g
of which saturates0.7 g
Carbohydrate107.53 g
of which sugars46.55 g
Dietary Fiber12.29 g
Protein26.85 g
Cholesterol0 mg
Salt4.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Oven dish
Sieve
Grater
Potato Masher
Lid
Large Pot
Instructionsarrow up iconarrow up icon
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1
  • Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
  • Peel the sweet potato and cut into 2cm chunks. Boil until fork tender, 15-20 mins.
  • Once cooked, drain in a colander or sieve. Return to the pot off the heat.
  • Add a knob of butter if you've got some and a little water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

2
  • Trim the carrot, then coarsely grate (no need to peel).
  • Drain and rinse the lentils.
  • Place a pan over medium-high heat with a drizzle of oil. When hot, add the carrot and fry for 2-3 mins, stirring occasionally.
  • Add lentils, chopped tomatoes, half the Italian herbs and Worcester sauce.
  • Simmer for 5-7 mins, until the sauce has thickened slightly. Season with salt, pepper and sugar to taste.
3
  • Spoon the lentils into an oven dish (approximately 23cm x 15cm for 2p).
  • Carefully layer the mash over the filling, using the back of a spoon to smooth it out.
  • Top with the almonds.
  • When the oven is hot, pop onto the top shelf and bake for 10-12 mins. Leave the pie to rest for 5 mins before serving.
4
  • Toss the salad leaves with a drizzle of oil. 
  • Season to taste with salt and pepper.
5
  • Dish up a hearty helping of lentil shepherd's pie.
  • Serve the salad alongside with a drizzle of balsamic glaze.