Sweet Potato Shepherd’s Pie

A classic family supper gets a lighter makeover that’s freezable too! sweet potato shepards pie

(recipe from Olive Magazine)

Serves  4 – ready in 1 hour – can be frozen


250g extra-lean mince

2 onions , chopped

3 carrots , diced

2 celery sticks , diced

2 garlic cloves , crushed

200ml lamb stock

1 tbsp Worcestershire sauce

1 tsp Marmite

1 x 400g tin lentils , drained

1kg sweet potatoes , chopped

2 tbsp half fat crème fraîche

1 bunch chives , snipped


Heat a non-stick pan and dry fry the mince until browned. Add the onions, carrots, celery and garlic and fry for 5 minutes. Stir in the stock, Worcester sauce, Marmite, lentils and some seasoning. Simmer for 10 minutes or until saucy. Meanwhile boil or steam the sweet potato until tender. Drain then mash with the crème fraîche. Add the chives.

Heat the oven to 200C/fan oven 180C/gas 6. Transfer the mince to an ovenproof dish. Add the mash. Cook for 30 minutes until bubbling.

Per serving

414 kcalories, protein 22.6g, carbohydrate 72.7g, fat 5.7 g, saturated fat 2.4g, fibre 12.5g, salt 1.61 g

Leave your comments if you try this please x