Vegetarian shepherd’s pie with sweet potato mash

• Produce

  • 1 Carrot
  • 4 Mushrooms
  • 1 Onion, large
  • 800 g Sweet potatoes
  • 1 good pinch Thyme

• Canned Goods

  • 1 Vegetable stock cube

• Condiments

  • 1 heaped tsp Dijon mustard
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 good pinch Salt and white pepper
  • 1 good pinch White pepper

• Oils & Vinegars

  • 1 tbsp Sunflower oil

• Dairy

  • 100 ml Semi-skimmed milk

• Other

  • 1 x 400g tin puy lentils

Found on diabetes.org.uk

Description

Ingredients

• For the topping:
• 800g sweet potatoes
• good pinch salt and white pepper
• 1 heaped tsp Dijon mustard
• 100ml semi-skimmed milk
•  
• For the filling:
• 1 tbsp sunflower oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 4 mushrooms, finely chopped
• good pinch thyme
• 400g tin chopped tomatoes
• 400g tin puy lentils
• good pinch white pepper
• 1 vegetable stock cube, dissolved in 100ml boiling water
• 1 tbsp soy sauce

Directions

• Preheat the oven to 200°C/ gas 6. For the topping, peel and roughly chop the sweet potatoes and add to a pan of boiling water, cooking for about 15–20 minutes, until soft.
• Drain, then season with salt and pepper, and beat in the mustard and milk with a wooden spoon until the mash is smooth and creamy.
• To make the filling, add the oil to a pan, throw in the onion and cook for 5 minutes, stirring regularly.
• Add the carrot and mushrooms and cook for a further 5 minutes until the onions are golden brown.
• Now add the thyme, tomatoes, puy lentils, pepper, vegetable stock and soy sauce. Stir, then bring to a gentle boil, turn down the heat, cover and simmer gently for 5 minutes.
• Put the lentil mixture into an ovenproof dish and top with the potato.
• Bake for 15-20 minutes until golden brown. Serve with green vegetables.

Nutrition