HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLentil Shepherd's Pie
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:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

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.