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Sweet potato shepherd's pie


Serves: 6-8
timePrep time: 30 mins
timeTotal time:
Sweet potato shepherd's pie
Recipe photograph by Ant Duncan

Sweet potato shepherd's pie

Top your shepherd's pie with sweet potato for a lighter meal. Serve with your favourite greens

Serves: 6-8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
370Kcal
Fat
12gr
Saturates
5gr
Carbs
41gr
Sugars
12gr
Fibre
8gr
Protein
21gr
Salt
0.8gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 2 tsp vegetable oil
  • 1 large onion, finely chopped
  • 250g mushrooms (any kind), diced
  • 2 garlic cloves, crushed
  • 1 x 500g pack 10% fat lamb mince
  • 2 medium carrots, grated coarsely
  • 2 celery stalks, grated and any strings discarded
  • 1 tbsp cornflour
  • 2 tbsp tomato purée
  • 4 sprigs thyme, leaves picked
  • 1 tbsp Worcestershire sauce (optional)
  • 1 x 400g tin green lentils, rinsed and drained
  • about 900g sweet potatoes, peeled and chopped
  • 50ml coconut or soya milk (or cow’s milk, if no DF requirement)

Step by step

Get ahead
Assemble up to 1 day ahead, keep in the fridge and add 10-15 minutes to the cooking time.
  1. Heat the oil in a large nonstick pan. Add the onion and fry with a pinch of salt until tender, for about 10 minutes. Add the mushrooms and garlic and fry for another 5 minutes before adding the lamb mince, grated carrot and celery. Cook for 10 minutes until the vegetables are tender and the mince has browned.
  2. Add the cornflour, tomato purée, thyme leaves, Worcestershire sauce (if using) and lentils. Add 300ml water and cover. Simmer for 10 minutes until you get a lovely gravy that coats the mince. Add a splash more water if you need to. Heat the oven to 220°C, fan 200°C, gas 7.
  3. Meanwhile, bring a large pan of salted water to the boil and cook the sweet potatoes for 10-15 minutes until very tender. Drain and leave them to steam dry for a minute, then mash well with salt, pepper and the milk to make a smooth mash.
  4. Spoon the cooked mince mixture into an ovenproof dish. Spoon the sweet-potato mash over the top and spread with the back of a spoon or a fork. Create a few peaks, which will crisp up when baked.
  5. Cook for 20-30 minutes until golden and bubbling – grill for the last few minutes if you want a little more colour on top. Leave to stand for 10 minutes before serving with peas or greens.

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