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Vegetarian shepherd’s pie with sweet potato mash

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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
221
Carbs
42.8g
Fibre
1.9g
Protein
22.0g
Fat
3.5g
Saturates
0.60g
Sugars
14.0g
Salt
1.90g
Portion Fruit & Veg
2
Ingredients
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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
  1. 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.
  2. 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.
  3. To make the filling, add the oil to a pan, throw in the onion and cook for 5 minutes, stirring regularly.
  4. Add the carrot and mushrooms and cook for a further 5 minutes until the onions are golden brown.
  5. 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.
  6. Put the lentil mixture into an ovenproof dish and top with the potato.
  7. Bake for 15-20 minutes until golden brown. Serve with green vegetables.
Chefs 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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