Stranger Foods

BritishVeggie shepherd's pie with sweet potato mash

Serves 4 | Prep 10 mins | Cook 1 hr

The secret to this shepherd's pie’s filling is to choose big carrots so they don’t lose their texture when cooked

Ingredients

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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 . Tip in the can of lentils, including their juice, then cover and simmer for another until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 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 170°C/gas 5. Cook for if cooking straight away, or for from chilled, until golden and hot all the way through. Serve with broccoli.