Quick Sweet Potato Lentil Shepherd’s Pie

Important information

Serves: 4
Preparation time: 
Cooking time: 


1 tin green lentils

1 tbsp dry porcini mushrooms

1 Portobello mushroom

1 celery stick

1 carrot

1 small onion

3 tbsp olive oil

2 garlic cloves

1 tbsp chopped rosemary

½ glass red wine

1 tin chopped tomatoes

500 g sweet potato

400 g white potato

A splash of soya milk

1 tsp nutmeg

1 tbsp margarine

salt and pepper


  1. Pre-heat the oven at 200°C.

  2. In a large pot over medium heat, add the olive oil, chopped celery, carrot and onion, the fresh and dried mushrooms and the rosemary and cook together for 2-3 minutes until the onion has browned.

  3. Add the lentils and cook for a few more minutes, stirring continuously.

  4. Add the wine and continue to cook over medium heat until the wine is reduced. Add the tomato sauce and simmer for 10 minutes.

  5. Meanwhile boil the potatoes in salty water, drain, peel and mash with the margarine, milk and nutmeg.

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