Sweet potato shepherd’s pie

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

  • Prep:25 mins
    Cook:1 hrs 20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 434
  • fat 12g
  • saturates 4g
  • carbs 50g
  • sugars 17g
  • fibre 9g
  • protein 28g
  • salt 0.6g


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