Description
A hearty twist on the classic shepherd’s pie, featuring a sweet potato topping for added nutrition and flavor.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g lean lamb mince
- 2 carrots, diced
- 2 celery sticks, sliced
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried thyme
- 300ml beef or vegetable stock
- 800g sweet potatoes, peeled and cubed
- 50g butter
- 100ml milk
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and garlic, and cook until softened, about 5 minutes.
- Add the lamb mince and cook until browned, breaking it up with a spoon.
- Stir in the carrots, celery, chopped tomatoes, tomato purée, thyme, and stock. Simmer for 15-20 minutes until thickened.
- Meanwhile, boil the sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk.
- Preheat the oven to 200°C (180°C fan).
- Transfer the meat mixture to a baking dish, spread the mashed sweet potatoes on top, and bake for 20-25 minutes until golden.
Notes
For a vegetarian version, substitute lamb mince with lentils or soy mince. Ensure potatoes are fully mashed for a smooth topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 480
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 45g
- Protein: 28g