Try this sweet potato twist on a classic shepherd’s pie for a hearty home-made meal.
This recipe is perfect for the cold winter months and is super easy to make.
The numbers below will make for four servings and take around 45-55 minutes.
- 500g lamb mince Could swap for beef
- Around 600g sweet potato, peeled and diced
- 1 onion, peeled and diced
- 2 large carrots, diced
- 2 tablespoons tomato purée
- 500ml stock Beef or vegetable
- 1 tablespoon oil
- Frozen peas (optional) Could swap for other frozen veg
- 2 tablespoons milk
- 4 tablespoons butter
How to make Sweet Potato Shepherd’s Pie
- In a large frying or sauce pan with a lid add the oil over a medium-low heat.
- Add the onions and carrots and fry for 5 minutes.
- Increase the heat and add the mince and break apart with a wooden spoon. Fry until browned all over.
- Add the tomato puree and stir everything together.
- Add the stock and any further seasoning to taste, such as a big splash of Worcestershire sauce. Some suggest adding a teaspoon of Marmite but we’ll leave that up to you!
- Cover and allow to simmer for 20 minutes.
- Remove the lid and simmer for a further 15 minutes, adding the peas or other vegetables (if using) for the last five minutes.
- While the mince cooks, peel and dice the potatoes. Cook in a pan of boiling water for 10 minutes or until softened all the way through.
- Drain the potatoes and return to the pan together with the butter and milk. Mash together. Season with a little salt & pepper to taste.
- Once everything is ready, add the mince to a baking dish and spread the sweet potato mash over the top. Score the top with a fork.
- Bake for 20-30 minutes at 180 degrees until top is beginning to brown and is crispy.