Winter vegetable shepherd’s pie

This hearty Winter Vegetable Shepherd’s Pie is the ultimate comfort food! It will warm you up on a cold winter day and it’s loaded with nutrient-rich vegetables. Topped with creamy mashed sweet potatoes, it’s a satisfying and healthy meal the whole family will enjoy.  Serve it for a cosy weeknight dinner or impress your guests with a wholesome and flavourful main course.

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup milk
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chopped mixed winter vegetables (such as carrots, parsnips, and turnips)
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 can lentils, drained and rinsed
  • ½ cup peas
  • ¼ cup chopped fresh parsley
      1. Preheat the oven to 190°C (375°F) and lightly grease a 22-33cm baking dish.
      2. Boil the peeled and cubed potatoes in salted water until tender, then drain and mash with butter, milk, salt, and black pepper to taste.
      3. In a large skillet, sauté the chopped onion and minced garlic in olive oil until the onion is soft and translucent.
      4. Add the chopped winter vegetables and cook until they are tender, about 10 minutes.
      5. Stir in the tomato paste and vegetable broth, then add the drained lentils and peas.
      6. Simmer until heated through and the sauce has thickened.
      7. Transfer the vegetable mixture to the prepared baking dish and top with the mashed potatoes, spreading them evenly over the top.
      8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
      9. Sprinkle chopped fresh parsley over the top before serving.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes

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