Lentil Shepherd's Pie

Lentil Shepherd's Pie

with Cheesy Sweet Potato Topping

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A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden sweet potato topping and piles of melted, oozy cheese for a cosy winter bake that will warm you up from the inside out.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit

sweet potato

1 unit

brown onion

1 unit


3 clove


1 bunch


1 bunch


1 tin


1 sachet

tomato paste

1 box

diced tomatoes

1 bag

baby spinach leaves

1 cube

vegetable stock

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

60 g



¼ tsp


½ tsp

brown sugar

2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3650 kJ
Fat44 g
of which saturates27.9 g
Carbohydrate78.7 g
of which sugars37 g
Dietary Fibre0 g
Protein31.5 g
Cholesterol0 mg
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Peel the sweet potato and cut into 2cm chunks. Add the sweet potato to the boiling water and cook until tender, 10-15 minutes. Drain and return to the saucepan. Add butter (50g for 2 people / 100g for 4 people) and the salt and mash with a potato masher or fork until smooth. Set aside.


While the sweet potato is cooking, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.


Preheat the grill to medium-high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5-6 minutes. Add the garlic, rosemary, thyme and tomato paste and cook, stirring, until fragrant and the tomato paste has darkened, 2-3 minutes.


Add the lentils, diced tomatoes, brown sugar, the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and the remaining butter to the frying pan. Simmer until reduced slightly, 5-7 minutes. Stir in the baby spinach leaves until wilted. TIP: Add a dash of water if the mixture looks dry!


Transfer the filling to a medium baking dish. Top with the sweet potato mash and sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted, 8-10 minutes.


Divide the lentil shepherd's pie between bowls.