Sweet Potato Shepherd’s Pie

This is a leaner twist on a classic family meal. Replacing regular mash with sweet potato reduces the calories significantly, and adding lentils to bulk out the meat, keeps the protein up and reduces the fat content. The sweetness in the sweet potato adds an extra flavour dimension to the regular recipe and the 0% fat yogurt still gives it that creamy texture.

Shepherds pie is a comfort food that the whole family loves. It freezes well, so if you are short on time, you can batch cook into smaller portions and freeze it for reheating later.

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Sweet Potato Shepherd’s Pie

  • Author: Rachel Wilcock
  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x


A hearty dinner, perfect for dark winter nights



1 tbsp vegetable 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% fat plain yogurt

Generous grating of nutmeg

Green vegetables, to serve


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
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

  • Prep Time: 25
  • Cook Time: 80


  • Serving Size: 1
  • Calories: 434

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