Sweet Potato Shepherd's Pie | sheerluxe.com
Favourites 66
Prep Time: 15 Minutes | Cook Time: 65 Minutes 

Serves 4 

Shepherd's pie is a crowd-pleaser and you can easily substitute the meat for Quorn mince to make it vegetarian. Swapping regular potatoes for sweet is a healthier option and refreshes the traditional dish, too. 


For the topping:

  • 600g of sweet potatoes, peeled and chopped into 2cm chunks
  • 1 tbsp of butter (or use coconut oil)
  • 1 garlic clove, thinly sliced
  • 1 tsp of dried rosemary
  • Grated zest of 1 lemon
  • 1 tbsp of olive oil
  • Salt and black pepper

For the base: 

  • 1 tbsp of olive oil
  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 2 garlic cloves, very finely chopped
  • Few sprigs of thyme, leaves picked
  • 500g of beef or Quorn mince
  • 175g of mushrooms, roughly chopped
  • 6 small sun-dried tomatoes from a jar, roughly chopped, plus 2 tbsp of oil from the jar
  • 50ml of vegetable stock
  • 150g of cooked puy lentils (use ready-cooked from a tin or packet or cook 75g of dried lentils)
  • 1 tbsp of balsamic vinegar
  • 50ml of red wine (optional)
  • Handful of parsley, chopped
  • Salt and black pepper


1. Put the sweet potatoes into a large pan of cold water and place over a high heat. Bring to the boil, then simmer for ten to 15 minutes, or until fork tender. Drain the potatoes, making sure they are as dry as possible, before returning them to the same pan.

2. Add the butter or coconut oil and season with a pinch of salt and pepper. Mash until smooth, then set aside.

3. Meanwhile start preparing the base. Add the olive oil to a large pan and sauté the onion and carrot over a medium heat for three to four minutes, then add the garlic and thyme.

4. Now add the mince and cook for five to ten minutes, or until browned all over.

5. Add the mushrooms, sun-dried tomatoes and oil from the jar, and cook for a further two to three minutes. Then add the stock, lentils, balsamic vinegar and red wine, if using. Bring to the boil, then reduce to a simmer and cook for another 15–20 minutes until the sauce is thickened and reduced.

6. Meanwhile, preheat the oven to 180°C. Stir in the parsley, season to taste and transfer the mixture to a baking dish, about 25 x 30cm.

7. Spread the mash over the top, scuffing it up with the back of a spoon or a fork, and sprinkle over the garlic slices, rosemary, lemon zest and olive oil.

8. Transfer to the oven for ten minutes, or until piping hot, and finish off under the grill for a crispy golden top. I like to serve this with some grated cheese on top to finish.

Recipe from Re-Nourish: A Simple Way to Eat Well by Rhiannon Lambert (Yellow Kite, £18.99) 

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com


You are not seeing this website as it was intended. Please try loading it in an up to date web browser.