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Sweet Potato Lentil Sheppy Pie
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Sweet Potato Lentil Sheppy Pie

Sweet Potato Lentil Sheppy Pie

with Roasted Tenderstem®

We love a good Sweet Potato Topped Lentil Sheppy Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Low Salt
Under 550 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount




Baking Potato


Baby Plum Tomatoes


Tenderstem Broccoli


Echalion Shallot


Ground Cumin


Tomato Passata


Sweet Potato


Garlic Clove


Flat Leaf Parsley




Flora Original


Dried Thyme

Not included in your delivery


Water for the Lentils


Nutritional information

Energy (kcal)460 kcal
Energy (kJ)1925 kJ
Fat6 g
of which saturates1 g
Carbohydrate86 g
of which sugars21 g
Protein17 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 200°C. Chop both types of potato into 2cm chunks (no need to peel). Pop them on a large baking tray in a single layer, drizzle with oil and season with half the thyme and a pinch of salt and pepper. Toss to coat then roast on the top shelf of the oven until golden and tender, 20-25 mins. Halve the tomatoes, pop them on another baking tray. Drizzle with oil and season with a pinch of salt and pepper. Roast on the middle shelf of your oven for 10 mins then remove from the oven.


Meanwhile, halve, peel and thinly slice the shallot. Trim the root and dark green leafy part from the leek (discard), halve the white part lengthways, thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve. Chop the broccoli in half widthways.


Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the leek and shallot and a pinch of salt and pepper. Cook until they are soft, 5-6 mins. Stir occasionally. Stir in the garlic, ground cumin and remaining thyme. Cook for 1 minute, then pour in the lentils, tomato passata and water (see ingredients for amount).


Stir the mixture, then add a pinch of sugar (if you have some) and bring to the boil. Reduce the heat to medium and simmer until the mixture has thickened, 6-8 mins. Meanwhile, once the potatoes are cooked, remove them from your oven and mash on their tray with a potato masher or fork until broken up. Pop into a mixing bowl.


Add the Flora Original to the potato and mash again to combine. Add a splash of milk (dairy free milk if you'd rather!) and half the parsley and mix together again until combined. Taste the lentil mixture and add salt and pepper if you feel it needs it. Stir in the roasted tomatoes into the lentils, then spoon the mixture it into an ovenproof dish. Dollop the potato over the top, then spread out with a spoon to cover the lentils.


Use a fork to make ridges in the potato. Pop the pie on the top shelf of your oven to bake until the top is starting to crisp, 10 mins. Meanwhile, wipe out the frying pan with some kitchen paper and return to medium heat with a drizzle of oil. Add the broccoli and a splash of water and cover with a lid or some foil. Steam-fry until tender, 6-8 mins. Divide the pie between your plates with the broccoli alongside. Finish with the remaining parsley. Enjoy!