Sweet potato shepherd’s pie

Sweet potato shepherd’s pie

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(15 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 onions, finely chopped



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

  • 2 garlic cloves, chopped
  • 2 carrots, 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
    Two slices of swede



    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



    One of the most useful of spices for both sweet and savoury

  • 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, questions and tips

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12th Sep, 2017
This was a waste of time. Like previous comments, I had way too much liquid and this did not cook down even after giving it an extra 20 minutes. Why haven't the mods on this site alerted the author of the recipe to make an adjustment to the ingredients? To be fair, excess liquid or not, it was bland with a capital B. I have prepared other cottage pies (Beef) as well as Shepherd's pies (lamb) that have used sweet potato and they were all superior in every way to this very average offering. Despite making enough for 4 (not 6 as stated) we only ate about two portions, the rest is now inside the dog.
Kate MF
16th Mar, 2017
What an anti-climax! I echo the comments below that its a long recipe to cook and the output isn't worthy of the input. Its pretty plain in taste. Could use more flavour. Won't be cooking this one again....
13th Oct, 2016
If you use beef it is technically cottage pie!
2nd Jun, 2016
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.
2nd Feb, 2016
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
5th Feb, 2015
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!!
23rd Jan, 2015
Whoops! Commented on the wrong recipe - thought this was the veggie one. As you were.
23rd Jan, 2015
This is delicious! Even the non-veggies in the household asked for seconds.
2nd Nov, 2014
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
18th Mar, 2014
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.


7th Jan, 2014
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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