Meals in Minutes – Sweet Potato and Lentil Shepherd’s Pie

Servings: Serves: 6

Nutritional Information:

Per serving (448g)

Calories 405, Fat 11g, Saturates 4g, Sugars 21g, Salt 3.6g




MINUTES 1-5 Preheat the oven to 190°C/375°F/Gas 5. For the filling, heat the olive oil in a frying pan, add the onion and fry until soft. Then add the carrots, celery, garlic, and most of the chopped thyme, reserving a sprinkling for later.


MINUTES 6-20 Pour in the water and chopped tomatoes, then crumble in the stock cubes, followed by the smoked paprika and simmer for 10 minutes. Then tip in the lentils, Marmite, tomato purée, sweetcorn and sugar (if the tomatoes are too acidic), cover and simmer for another 4 minutes, until the lentils are pulpy but the carrots still have a little bite. Meanwhile, boil the sweet potatoes for 15 minutes, until tender, drain well, then mash with the butter, nutritional yeast, grated cheese and milk, and season to taste.


MINUTES 21-41 Pile the lentil mixture into a pie dish, spoon the mash on top and spread it over the top of the filling with a fork. Cook the pie for 20 minutes, if cooking straightaway, or for 40 minutes from chilled (see top tip), until golden and hot all the way through. Serve with a selection of vegetables.


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