One-Pot Sweet Potato Shepherd’s Pie
This Sweet Potato Shepherd’s Pie is a hearty twist on the classic comfort dish. Spiced lamb mince is simmered with herbs, vegetables, and stock, then topped with creamy sweet potato mash that bakes up golden and slightly crisp in the oven. It’s a warming, family-style meal that’s easy to prepare ahead.
Serves
6
Prep time
25 minutes
Cooking time
60 minutes
Ingredients
For the lamb filling:
- 1kg lamb mince
- 2 cups beef stock
- 1 cup frozen peas
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 2 celery sticks, finely chopped
- Leaves stripped from 2 rosemary sprigs
- Leaves stripped from 4 thyme sprigs
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 ½ tbsp tomato paste
- Salt and pepper, to taste
For the sweet potato mash topping:
- 2 large sweet potatoes, peeled and chopped
- ¼ cup milk
- Salt and pepper, to taste
- 2 tbsp chives, finely chopped (for garnish)
Tips for Success
- Use a large, heavy-based, oven-safe pot. This helps the filling cook evenly and makes it easy to transfer straight to the oven.
- When topping with sweet potato mash, use a fork to drag gentle peaks across the surface. These little ridges crisp up beautifully in the oven for a perfect golden crust.
Directions
- Place the sweet potato in a large pot, cover with cold, salted water and bring to a boil. Cook until tender and easily pierced with a fork, about 15–20 minutes.
- Drain the potatoes in a colander then return them to the pot or a bowl. Add the milk, a pinch of salt, and pepper, and mash until smooth and creamy.
- Heat a large, deep, oven-safe pot over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and any liquid has evaporated.
- Stir in the onion, carrot, celery and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add cumin, paprika, salt, and pepper. Stir well to coat the meat and veg.
- Push the meat and vegetables to one side of the pan. Add the tomato paste to the cleared space and stir for about 1 minute until it darkens slightly and becomes fragrant. Then mix it into the rest of the filling.
- Strip the rosemary and thyme leaves from their woody stems and add the leaves to the pan.
- Pour in the beef stock, bring to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
- Stir in the frozen peas and cook for another 2–3 minutes until heated through.
- Preheat your oven to 200°C (180°C fan-forced).
- Spread the sweet potato mash evenly over the lamb mixture in the same pot.
- Using a fork, gently drag it across the surface of the mash to create small ridges. These textured peaks will help the topping crisp up and turn golden in the oven.
- Place in the oven and bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
- Sprinkle with chopped chives just before serving. Serve hot with a side of greens or a simple salad.
Ingredients
For the lamb filling:
- 1kg lamb mince
- 2 cups beef stock
- 1 cup frozen peas
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 2 celery sticks, finely chopped
- Leaves stripped from 2 rosemary sprigs
- Leaves stripped from 4 thyme sprigs
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 ½ tbsp tomato paste
- Salt and pepper, to taste
For the sweet potato mash topping:
- 2 large sweet potatoes, peeled and chopped
- ¼ cup milk
- Salt and pepper, to taste
- 2 tbsp chives, finely chopped (for garnish)
Tips for Success
- Use a large, heavy-based, oven-safe pot. This helps the filling cook evenly and makes it easy to transfer straight to the oven.
- When topping with sweet potato mash, use a fork to drag gentle peaks across the surface. These little ridges crisp up beautifully in the oven for a perfect golden crust.
Directions
- Place the sweet potato in a large pot, cover with cold, salted water and bring to a boil. Cook until tender and easily pierced with a fork, about 15–20 minutes.
- Drain the potatoes in a colander then return them to the pot or a bowl. Add the milk, a pinch of salt, and pepper, and mash until smooth and creamy.
- Heat a large, deep, oven-safe pot over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and any liquid has evaporated.
- Stir in the onion, carrot, celery and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add cumin, paprika, salt, and pepper. Stir well to coat the meat and veg.
- Push the meat and vegetables to one side of the pan. Add the tomato paste to the cleared space and stir for about 1 minute until it darkens slightly and becomes fragrant. Then mix it into the rest of the filling.
- Strip the rosemary and thyme leaves from their woody stems and add the leaves to the pan.
- Pour in the beef stock, bring to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
- Stir in the frozen peas and cook for another 2–3 minutes until heated through.
- Preheat your oven to 200°C (180°C fan-forced).
- Spread the sweet potato mash evenly over the lamb mixture in the same pot.
- Using a fork, gently drag it across the surface of the mash to create small ridges. These textured peaks will help the topping crisp up and turn golden in the oven.
- Place in the oven and bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
- Sprinkle with chopped chives just before serving. Serve hot with a side of greens or a simple salad.
Helpful Tips
Storage
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C until hot, or microwave for convenience.
Substitutions
- Protein: Swap lamb mince for beef, chicken, or turkey mince.
- Vegetables: Add mushrooms, zucchini, or spinach for extra veg. Swap peas for corn if preferred.
- Mash topping: Replace sweet potato with regular potato, or use a mix of both. Add a little grated cheese to the mash for extra richness.
Serving Suggestions
Watch How to Make It
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