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Vegetarian shepherd’s pie with sweet potato mash

Special Diets

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A healthier twist on this classic family dish.
Serves
6
Prep
15 minutes
Cook
30-40 minutes
Each 342g serving contains (excludes serving suggestion)
KCal
229
Carbs
39.4g
Fibre
8.1g
Protein
6.7g
Fat
3.2g
Saturates
0.6g
Sugars
13.7g
Salt
0.45g
Fruit/Veg Portion
3
Ingredients

Ingredients

For the topping:
800g sweet potatoes
1 heaped tsp Dijon mustard
100ml semi-skimmed milk
For the filling:
1 tbsp rapeseed 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 low-salt stock cube, dissolved in 100ml boiling water
1 tbsp reduced-salt soy sauce
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Method

Method

Recipe tips
  • It's easy to make this dish gluten free by using gluten-free soy sauce, or tamari, a gluten-free vegetable stock cube and a suitable mustard.
  • To get a crispy topping, use a fork to create lots of little peaks in the potato.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.
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