Sweet potato shepherd’s pie

A slice of pizza sitting on top of a cutting board 7-A-Day Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:1 hr and 20 mins
  • Easy
  • Serves 6

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

Nutrient Unit
kcal 434
fat 12g
saturates 4g
carbs 50g
sugars 17g
fibre 9g
protein 28g
salt 0.6g
Spiced turkey patties with fruity quinoa salad


  • 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
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  • STEP 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.

  • STEP 2
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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.

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