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.

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.

Credit: Sara Buenfeld



Prep time: 25 Minutes

Cook time: 1 Hour 20 Minutes

Serves: 6

  • 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