Vegan shephards pie

A great, meat-free version of a shepherds pie topped with sweet potatoes.

Serves 4


  • 600g sweet potatoes (peeled and cut into chunks)
  • 600g potatoes (peeled and cut into chunks)
  • Olive oil
  • 1 onion (peeled and finely chopped)
  • 2 carrots (sliced)
  • 1 bell pepper (de-seeded and chopped)
  • 80g mushrooms (sliced)
  • 4 tomatoes (chopped)
  • 4 handfuls of lentils
  • 1 tin of cannellini beans
  • 1 vegetable stock cube
  • Splash of red wine
  • 2 garlic cloves (grated)
  • Salt & pepper (to taste)


Boil the potatoes for 10-15 minutes, until soft.

Meanwhile put a little olive oil into a large pan add the onion and fry for a few minutes.

Add the rest of the ingredients and level fill the pan with water. Bring to a boil and simmer for about 15 minutes.

Transfer to an oven-proof dish.

Mash the potatoes with a good glug of olive oil and season with salt & pepper.

Spread the mash over the rest of the veg and create peaks with a fork, for added crispy bits.

Place in the centre of a pre-heated oven at 180 degrees for 20-25 minutes, until golden on top and filling is bubbling at the edges

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