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Sweet potato shepherd’s pie

Sweet potato shepherd’s pie

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Rating: 4 out of 5.33 ratings
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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
HighlightNutrientUnit
low inkcal434
low infat12g
saturates4g
carbs50g
sugars17g
fibre9g
protein28g
salt0.6g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

Rating: 4 out of 5.33 ratings
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