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A serving of lentil shepherd's pie with a bright orange sweet potato topping, a perfect Simple Low-Calorie Dinner Ideas That Taste Amazing.

Lentil and Vegetable Shepherd's Pie with Sweet Potato Topping

This recipe provides a simple, low-calorie vegetarian shepherd's pie. It features a savory lentil and vegetable filling topped with a mash made from sweet potatoes, floury potatoes, and cauliflower.
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Prep Time 20 minutes
Cook Time 40 minutes
Simmering Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tbsp oil
  • 1 leek, trimmed, finely chopped
  • 2 carrots, peeled and finely chopped
  • 150 g chestnut mushrooms, roughly chopped
  • 1 large garlic clove, finely chopped
  • 3 fresh sage leaves, roughly chopped
  • 3 fresh thyme sprigs, leaves only, finely chopped
  • 400 tin green or Puy lentils, drained
  • 400 tin chopped tomatoes
  • 200 ml vegetable stock
  • 200 ml red wine
  • 1 tbsp Worcestershire sauce optional
  • 1 tbsp soy sauce
  • 1 tsp chilli flakes optional
  • 1 tsp caster sugar optional
  • To taste salt and freshly ground black pepper
For the Topping
  • 2 sweet potatoes (about 500g total), peeled and cut into 2cm chunks
  • 2 floury potatoes (about 500g total), peeled and cut into 2cm chunks
  • 1/2 small cauliflower, leaves and root removed, separated into florets
  • 1 knob unsalted butter
  • 1 tbsp finely grated Parmesan optional
  • To taste salt and freshly ground black pepper

Equipment

  • Frying pan
  • Large saucepan
  • Ovenproof baking dish

Method
 

  1. Heat the oil in a frying pan over medium heat. Add the leek and fry for 4 to 5 minutes, or until it begins to soften.
  2. Stir in the carrots, mushrooms, and garlic. Cook, stirring regularly, for 4 to 5 minutes.
  3. Add the sage, thyme, lentils, tomatoes, stock, and red wine. Stir until combined. Bring the mixture to a boil, then reduce the heat to a simmer. Continue to simmer for 18 to 20 minutes while you prepare the topping.
  4. Preheat the oven to 200C/180C Fan/Gas 6.
  5. Bring a large saucepan of water to a boil. Add the sweet potato and potato and boil for 10 to 12 minutes. Add the cauliflower and boil for an additional 8 to 10 minutes, or until tender.
  6. Drain the vegetables well and return them to the pan. Add the butter, season with salt and pepper, then mash until smooth. Set aside and keep warm.
  7. For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using), and sugar (if using). The filling should have thickened. Continue to simmer for a further 1 to 2 minutes. Add a little water if the mixture is too dry, or simmer longer if it is too watery. Season with salt and pepper.
  8. Transfer the filling mixture to an ovenproof baking dish. Spoon the topping over the filling and spread it into an even layer. If you want a crispy topping, use a fork to create peaks in the mash. Sprinkle over the Parmesan, if using.
  9. Bake the shepherd's pie in the oven for 18 to 20 minutes, or until the topping is golden brown and the filling is bubbling.

Nutrition

Calories: 450kcalCarbohydrates: 75gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 5mgSodium: 500mgPotassium: 1000mgFiber: 18gSugar: 15gVitamin A: 5000IUVitamin C: 50mgCalcium: 80mgIron: 5mg

Notes

This recipe is suitable for increasing your protein intake due to the lentils. You can adjust the optional ingredients like chilli flakes or sugar to match your taste preference.

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