Vegetarian Shepherds Pie with Sweet Potato and Cauliflower Mash


I had guests yesterday and wanted a hearty dinner as they have healthy appetites! I decided on this vegetarian shepherds pie and it went down a treat!

A rich sauce made with puy lentils and chestnut mushrooms topped with a sweet potato and cauliflower mash and a side of sweet peas.
Whats not to love!
Vegetarian Shepherds Pie with Sweet Potato and Cauliflower Mash
  • 50g butter
  • 1 tbs oil (use just oil for a dairy free alternative)
  • 3 onions, chopped
  • 4 carrots, diced
  • 2 leeks, sliced
  • 3 sticks of celery, chopped
  • 6 garlic cloves, finely chopped
  • 300g chestnut mushrooms, sliced
  • 2 bay leaves
  • 0.5 tbsp dried thyme
  • 1 tbs sweet paprika
  • 1 tbs worcester sauce
  • 400g dried Puy lentils
  • 2L vegetable stock
  • 3 tbsp tomato purée
  • Salt and freshly ground black pepper, to taste

For the mash:

  • 2 large sweet potatoes, cubed(I used white flesh ones as I didn’t want an orange mash!)
  • 0.5 head cauliflower, broken into florets
  • 50g butter (use non dairy milk for a diary free mash)
  • 50g strong cheddar, grated (optional)
  • Salt and freshly ground black pepper, to taste


I recommend making the sauce the day before. It tastes wonderful after a night in the refrigerator!

  1. To make the sauce, heat half the butter and the oil in a pan, and gently sauté the onions and leek until caramelised. Decant into a dish
  2. In the same pan, sauté the carrots, celery and garlic for until soft and golden. Decant into the dish with the onions and leeks
  3. Turn up the heat, add the rest of the butter and sauté the mushrooms until golden.
  4. Stir in the, cooked vegetables, the herbs and spices. Add the lentils and cook for a couple of minutes.
  5. Pour over the stock, add the bay leaves and worcester sauce and simmer for 50-60 mins until the lentils are very soft.
  6. Stir in the tomato purée and season to taste.
  7. Allow to cool and refrigerate overnight if possible

For the mash:

  1. Steam the potatoes and cauliflower until soft
  2. Preheat Oven to 160C
  3. Mash the potato and cauliflower with the butter, 2/3 of the cheese and season with salt and pepper.
  4. Pour the lentil sauce into a baking dish (I had enough for two baking dishes and froze one pie)
  5. Spread the mash over the sauce, sprinkle with the rest of the cheese and bake for 30 minutes until the cheese is melted and golden.



5 comments on “Vegetarian Shepherds Pie with Sweet Potato and Cauliflower Mash

  1. Pingback: Homemade sweet potato pie | My Blog

  2. This looks amazing. I make a puy lentil lasagne using similar ingredients and have been making it with corn-based lasagne sheets but I love the idea of a cauliflower and sweet potato mash. I love sweet potatoes! I use a dash of tamari instead of worcestershire sauce (as worcester sauce has sugar in and I’m still on the strict 1st 3 months phase!) I do a lot of entertaining and love cooking oven-based dishes as they easily serve more people so I’ll definitely be trying this one.

  3. Pingback: Chestnut Veggie Stack with Wilted Garlic Kale | Tolu's Kitchen

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