Lentil Shepherd’s Pie and no bake dessert – Everyone’s kitchen

Menu of the day

Lentil Shepherd’s Pie with Sweet Potato Mash

No bake dessert in a jar

Harvest of the day:  celery, oregano/thyme 

Lentil Shepherd’s Pie with Sweet Potato Mash

Ingredients (x6-8)

  • Sweet Potato Mash
  • 1.25kg (about 5) sweet potatoes
  • 120ml unsweetned almond milk
  • 1 heaped tbsp vegan butter
  • 150g cheddar cheese 
  • Salt and pepper
  • Filling
  • 1 red onion
  • 4 garlic cloves
  • 1 stick of celery
  • 200g chestnut mushrooms
  • 250g (1.5 cups) dried red lentils
  • 2 tins (800g) chopped tomatoes
  • 500ml vegetable stock
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tsp marmite
  • 1 tbsp dried mixed herbs
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper


Preheat the oven to 180C.

Peel the sweet potatoes and cut into 2 inch chunks. Place in a large saucepan of boiling water and leave to simmer for about 20 minutes.

Finely dice the onions and celery, crush the garlic and roughly chop the mushrooms. Heat some oil on medium heat in a large frying pan or saucepan and put the onion in.

Next add the garlic, celery and then the mushrooms. Cook for about 5 minutes until the liquid from the mushrooms is absorbed.

Rinse the lentils and add along with all the remaining ingredients. Bring to a gentle simmer and let cook and thicken for about 25 minutes.

Check the sweet potatoes. Pierce with a knife and if soft, turn off the heat, drain and return to the pan.

Add the milk and whisk using a hand mixer until soft. Add the butter and cheese and mix again. Taste and season with salt and pepper. Leave to one side.

Stir the lentil mixture to make sure none is stuck to the bottom. The sauce should have thickened and darkened in colour and the lentils will be soft. Taste and season with salt and pepper.

Place the lentil filling into a large dish or individual ramekins. Place dollops of the sweet potato mash on top and spoon to the edges. With the back of a fork gently make lines/peaks in the mash (this will help it to crisp).

Pop in the oven for 25 minutes, you may want to place the dish on a baking tray in case of any spillages.

Serve and top with some fresh herbs!

No bake dessert in a jar (use any jar you have at home)

Easy to create your own, with what’s available in your kitchen

3 layers:

  • Layer 1 it’s crunchy: broken digestive, oat or broken biscoff biscuits
  • Middle layer, it’s moisture: mashed bananas, compote, yoghourt
  • Last layer but lost least, the fruits: raspberry, red currants, blueberries, mango, …

Option: cinnamon powder, vanilla extract.

Not sweet enough? Maple syrup, honey

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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