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Sweet potato shepherd’s pie

Sweet potato shepherd’s pie

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(12 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins

Easy

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

  • kcalories434
  • fat12g
  • saturates4g
  • carbs50g
  • sugars17g
  • fibre9g
  • protein28g
  • salt0.6g
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Ingredients

  • 1 tbsp 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

    Onion

    un-yun

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

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

    Carrot

    ka-rot

    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

    Lamb

    laam

    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

    Swede

    sw-ee-d

    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

    Potato

    po-tate-oh

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

  • 650g sweet potato, diced

    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

    yog-ert

    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

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Method

  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, questions and tips

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Comments (12)

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

lazywife's picture
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This is delicious! Even the non-veggies in the household asked for seconds.

fikmarshall's picture
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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
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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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