Veggie Shepherd’s Pie with Sweet Potato Topping

I don’t know about you, but I like my food to be not only tasty but good for you, too.  This veggie shepherd’s pie fits the bill entirely.  It’s comforting, delicious, and a powerhouse of nutrition.   Take a look at this:

Sweet potatoes are packed full of beta-carotene.  They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they contain dietary fibre, phosphorus and vitamins B1, B2 and B3!  Carrots have a similar nutritional profile, but also contain vitamin K, folate, vitamin E, and a plethora of minerals.  Lentils are high in fibre and protein, potassium, manganese, and folate, as well as providing 45% of your daily needs of iron in just a 100g portion.

Ingredients

1 tsp olive oil

1 large onion, finely chopped

2 large carrots, cubed

2 tbsp thyme, chopped

200ml red wine

400g can chopped tomato

2 vegetable stock cubes

410g can green lentils

1kg sweet potato, peeled and cubed

25g butter

85g vegetarian mature cheddar or vegan cheese, grated

Method

• Heat the oil in a frying pan, then fry the onion until golden.
• Add the carrots and all but a sprinkling of thyme.
• Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins.
• Tip in the lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme.
• The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through.
• Serve with broccoli, or greens of your choice.
• Eat and enjoy!