Spiced Lentil and Vegetable Shepherd's Pie
Oven-baked shepherd's pie with roasted sweet potato mash over red lentils, mirepoix, tomato puree, and smoked cumin spices.
- 150 g red lentils
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium onion
- 2 cloves garlic cloves
- 500 ml vegetable stock
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 500 g sweet potatoes
- 25 g butter
- 50 ml milk
- 1 tbsp olive oil
- salt
- black pepper
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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 chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.
- Step 3
While potatoes boil, finely chop the onion, carrots, and celery (mirepoix). Mince the garlic.
- Step 4
Heat the olive oil in an ovenproof frying pan or casserole dish over medium heat. Add the onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 5
Add the minced garlic, tomato puree, cumin, coriander, and smoked paprika. Cook for 1 minute until fragrant.
- Step 6
Rinse the red lentils and add them to the pan with the vegetable stock. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Step 7
Season the lentil mixture with salt and pepper.
- Step 8
Mash the drained sweet potatoes with the butter and milk. Season with salt and pepper until smooth and creamy.
- Step 9
Spoon the sweet potato mash over the lentil mixture in the ovenproof dish, spreading it evenly to cover.
- Step 10
Bake for 20-25 minutes, or until the topping is golden and the filling is bubbling.
- Step 11
Let stand for a few minutes before serving.
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