Lentil Shepherd’s Pie with Sweet Potato and Cheddar
Lalkila Kitchen · Vegetarian · Main dishes · Western influenced
A carrot-and-lentil filling sits beneath orange sweet-potato mash and a cheese finish. It is a vegetable version of a familiar baked pie format, rather than a meat filling with a token vegetable topping. Use a dish deep enough to hold the filling while leaving room for the mash.
Ingredients
- 1 tbsp olive oil
- 1 large onion, sliced
- 500 g carrots, diced
- 2 tbsp chopped thyme, divided
- 200 ml red wine
- 150 ml water
- 1 x 400 g can chopped tomatoes
- 2 vegetable stock cubes
- 1 x 410 g can cooked green lentils, including liquid
- 950 g sweet potato, peeled and chunked
- 25 g butter
- 85 g vegetarian mature cheddar, grated
- Salt and pepper to taste
Method
- Soften onion in oil. Add carrot and most thyme, then wine, water, tomatoes and stock cubes. Simmer.
- Add lentils with their liquid; cover and simmer until carrots are tender and filling thickens.
- Separately boil sweet potato until tender. Drain well and mash with butter; season.
- Put filling in a baking dish. Cover with mash, cheese and remaining thyme. Bake at 190°C, or 170°C fan, until golden and the centre reaches 74°C.
Cooking notes
Use cooked canned lentils and retain their liquid as directed. The water is additional to the wine and is listed explicitly here. This version contains dairy and wine; it is not labelled plant based or alcohol-free. Choose cheese identified as vegetarian if that label matters to your household. The source’s storage schedule is omitted, and no guaranteed bake duration is claimed.
Pantry shopping at Lalkila.com
For cooking and serving, explore Pulses & Dals and Cookware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Baked Chickpea Falafel with Parsley and Sesame
- Sardine and Tomato Spaghetti with Lemon-Parsley Gremolata
- Roasted Vegetable Couscous with Mascarpone
Source and adaptation
Adapted from Sara Buenfeld’s Veggie shepherd’s pie with sweet potato mash, Good Food. Original recipe.
Retained the lentil filling and dairy topping. Listed method-only water and used a 74°C casserole-centre check. No alcohol-free substitution is implied.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.