Hearty Lentil & Sweet Potato Shepherd's Pie
Sweet potato mash tops a filling of sautéed onion, carrots, celery and garlic stirred with lentils, stock, tomato puree and thyme.
- 500 g sweet potatoes
- 30 g butter
- 50 ml milk
- 1 tbsp olive oil
- 1 medium onion
- 2 medium carrots
- 1 medium celery stalks
- 2 cloves garlic
- 150 g green lentils
- 400 ml vegetable stock
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel and chop the sweet potatoes into even chunks. Place in a saucepan, cover with boiling water and cook for 15-20 minutes until tender.
- Step 3
Drain the sweet potatoes, return to the pan with butter and milk. Mash until smooth. Season with salt and pepper.
- Step 4
While the sweet potatoes are cooking, finely chop the onion, carrots, and celery. Mince the garlic.
- Step 5
Heat the olive oil in an ovenproof frying pan or saucepan over medium heat.
- Step 6
Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 7
Add the minced garlic and cook for another minute until fragrant.
- Step 8
Stir in the green lentils, vegetable stock, tomato puree, dried thyme, and Worcestershire sauce.
- Step 9
Bring to a simmer, then reduce the heat, cover and cook for 20-25 minutes, or until the lentils are tender and the liquid has thickened.
- Step 10
Season the lentil mixture with salt and pepper to taste.
- Step 11
Spoon the mashed sweet potato evenly over the lentil mixture.
- Step 12
Place the ovenproof pan in the preheated oven and bake for 20-25 minutes, or until the topping is golden and slightly crisp.
- Step 13
Let stand for a few minutes before serving.
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