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Sweet potato shepherd’s pie

Sweet potato shepherd’s pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
low inkcal434
low infat12g


  • 1 tbsp rapeseed oil
  • 2 onions , finely chopped
  • 2 garlic cloves , chopped
  • 2 carrots , grated or finely diced
  • 2 tbsp fresh thyme leaf
  • 400g pack extra-lean minced lamb or beef
  • 85g red lentil
  • 350g swede , diced
  • 2 tbsp plain flour
  • 750ml reduced-salt beef stock
  • 200ml red wine
  • 350g potato , diced
  • 650g sweet potato , diced
  • 150g 0% plain probiotic yogurt
  • generous grating of nutmeg
  • green vegetables , to serve


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2014

Goes well with


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A star rating of 3.7 out of 5.36 ratings

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