Sweet potato shepherd’s pie

Sweet potato shepherd’s pie

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(13 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins


Serves 6
Swap mashed potato for vibrant sweet potato and bulk out your lean lamb or beef mince with red lentils for a slimmer take on this comforting classic

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal434
  • fat12g
  • saturates4g
  • carbs50g
  • sugars17g
  • fibre9g
  • protein28g
  • salt0.6g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, chopped
  • 2 carrot, grated or finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp fresh thyme leaf
  • 400g pack extra-lean minced lamb or beef



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 85g red lentil
  • 350g swede, diced



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 tbsp plain flour
  • 750ml reduced-salt beef stock
  • 200ml red wine
  • 350g potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 650g sweet potato, diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 150g 0% plain probiotic yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • generous grating of nutmeg
  • green vegetables, to serve


  1. Heat the oil in a large pan, then fry the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover and simmer for 35-40 mins.

  2. Meanwhile, boil all the potatoes for 15-20 mins until tender, then drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mixture into a 2-litre ovenproof dish, spread or pipe the potato mixture on top, then grill until the topping starts to brown. (If making ahead, reheat in the oven at 180C/160C fan/gas 4 for 45 mins.) Serve with green veg, such as peas and broccoli.

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Comments (13)

KDA's picture

Followed the recipe and still had a lot of liquid left in the pan. If you have time to make this there are better things you can cook. It was OK but as it's all done on the hob you have to stay near it you can't just put it in the oven and come back later.

lizziebet's picture

Absolutely delicious! Made a huge batch for the freezer, I really think it's flavour improves over time. Will definitely be on my menu for a while.

georgiestano's picture

After the long preparation it took me to make i was slightly disappointed! Don't get me wrong its nice enough but it all just tastes a bit too sweet.. you're mouth just craves the usual savory mash potatoes!!! Although when you're trying to be healthy i guess there has to be a compromise!!

lazywife's picture

Whoops! Commented on the wrong recipe - thought this was the veggie one. As you were.

lazywife's picture

This is delicious! Even the non-veggies in the household asked for seconds.

fikmarshall's picture

I really like this recipe, made it several times and always make a pie to freeze. Clever use of veg and lentils to bulk up the filling and I have used different ratios of sweet potato to white potato for topping depending on what I have in. It's a guilt free comfort food!

Frantic Flapjack's picture

This took an hour and a half from start to finish which I wasn't expecting so had slightly lost the will at the end. I left the lid off the pan when simmering and the liquid absorbed very well to give a good texture to the finished dish. I put it into a hot oven for 10 minutes after assembling. I was a little wary of putting it under the grill, forgetting it and ruining it after it taking so long to cook. A pleasing end result though. Served with broccoli and peas.

sueo1952's picture

What a waste of time and effort. I knew the topping would be sweet but had hoped for a nice savoury filling to complement. I should have had the sense to realise that, with all the swede and carrot, the meat mixture was sweet too - the whole thing tasted more like a dessert. I followed the recipe for 6 despite there being only two of us expecting to freeze the rest as I usually do with this type of dish - even my sweet toothed husband didn't enjoy it and I've just thrown the leftovers (i.e. most of it) in the bin. As for 25min prep time - in your dreams! Peeling and chopping and mashing took me much longer. I'll stick to my tried and tested SAVOURY shepherds pie in future.

Olga78's picture

I used 500g pack of lean lamb and put two heaped tablespoons of flour in, I found there was still a lot of liquid in pot so will reduce stock slightly next time. Flavour was great and went down well with all the family. Would struggle to serve 6 portions in our house with less than 500g of mince but if some of your portions are for young children rather than hungry teenagers it will do nicely. A really nice, healthy dinner!

lucy_watkins's picture

Really delicious twist on shepherd's pie. Unlike the posts below, I had no problems with extra gravy - I left the lid off and it reduced down well.

mariaparisi's picture

I am planning to make this for dinner. However after I have read the comments below and taken a closer look to the recipe I think there is no way that almost 1lt of liquid can produce a thickened enough sauce as the recipe suggests unless it is the swedes which I am planning not to use since my kids don't like them. I will make a second post on the actual result.

llighton's picture

Made it exactly as the recipe and it was delicious. I'm not a great fan of swede, but it tasted of the gravy and helped absorb some of the juices. I thought the meat sauce was going to be a little bit runny so I left the lid off the pan for the last 5 minutes of cooking and it was perfect.

hc_bailey's picture

Just had this for dinner tonight. We made a couple of changes - omitted the swede because I don't like it but added some green pepper to help bulk it out, as that's what we had in the fridge; found it a bit bland so added some Worcestershire sauce and lots of pepper in the meat sauce as well as potatoes to pep it up a bit although this probably makes it a bit less healthy. We found that the meat sauce was very liquidy, much more than the photo suggests. I don't know if this is because we didn't add the swede but I like lots of gravy so it didn't bother me although my husband would have cooked or strained it off a bit. It did make it interesting putting the mashed potato on top though! And it took forever the brown/crisp the top up! I don't seem to be able to rate it but would give it 4 out of 5, and I'm sure we'll try it again.

Questions (1)

mrspastry's picture

I used a packet of dried lentils. The recipe doesn't mention cooking them beforehand as on the packet, although I thought it a good idea just to be on the safe side. Delia would have made this clear!

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