Rich mushroom and lentil shepherd’s pie with sweet potato mash
This is a hearty, nourishing, and completely plant-based take on the classic winter comfort food. The combination of earthy mushrooms and protein-rich brown lentils creates a substantial filling that is both flavourful and satisfying, while the sweet potato mash topping adds fibre, vitamins, and natural sweetness. This meal is ideal for batch cooking and supporting your wellbeing through the cooler months.
For the filling:
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 carrots, chopped finely
- 2 celery stalks, chopped finely
- 2 cloves garlic, minced
- 300 grams mixed mushrooms (cremini, portobello), sliced or diced
- 1 cup cooked brown or green lentils (or 1 can, rinsed and drained)
- 1 tablespoon tomato paste
- 1 tablespoon plain flour
- 5 cups vegetable broth
- 1 tablespoon balsamic vinegar (or soy sauce for umami)
- 1 teaspoon dried thyme or rosemary
- ½ cup peas (can be fresh or frozen)
- ½ cup corn kernels (can be fresh or frozen)
- Salt and freshly ground black pepper to taste
For the topping:
- 1 kilogram sweet potatoes (about 3 medium), peeled and cubed
- ¼ cup milk (dairy or plant-based)
- 1 tablespoon butter or olive oil
- Prepare the sweet potato mash: Boil or steam the cubed sweet potatoes until very tender (about 15-20 minutes). Drain well. Mash thoroughly, adding the milk and butter/oil. Season with salt and pepper to taste and set aside.
- Make the filling: Preheat your oven to 180°C (350°F). Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Sauté mushrooms: Add the mushrooms to the pan. Increase the heat slightly and cook until they release their moisture and start to brown.
- Thicken and flavour: Stir in the tomato paste, followed by the flour, and cook for 1 minute. Pour in the vegetable broth and balsamic vinegar (or soy sauce). Add the dried herbs. Bring to a simmer, stirring until the sauce thickens.
- Assemble: Stir in the cooked lentils, peas, and corn. Season the filling with salt and pepper. Pour the mixture into a large, oven-proof casserole dish (approx. 25x20cm). Spoon the sweet potato mash over the top and spread evenly.
- Bake: Bake for 25-30 minutes, or until the topping is golden and the filling is bubbling hot. Let stand for 5 minutes before serving.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
