The secret to this shepherd’s pie filling is to choose big carrots so they don’t lose their texture when cooked
Prep:10 mins
Serves 4
1 tbsp olive oil1 large onion, halved and sliced2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces2 tbsp thyme chopped200ml red wine400g can chopped tomatoes2 vegetable stock cubes410g can green lentils950g sweet potatoes, peeled and cut into chunks25g butter85g vegetarian mature cheddar, grated
STEP 1Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.STEP 2Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.STEP 3Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.STEP 4Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.STEP 5Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.STEP 6Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.STEP 7Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
