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Sweet Shepherds Pie

A family favourite esp in winter.


500g sweet potatoes peeled and diced

500g / 1 packet lean 5% or less mince beef

1tbsp oil

3 carrots peels and diced

1 cup peas frozen is grand

1 large onion or spring onions chopped

2 garlic cloves minced

1 tbsp tomato puree

1tsp smoked paprika

2tbsp Worcestershire sauce

300ml beef stock or chicken stock

1tbsp flour

Tsp nutmeg

Salt pepper to taste


  1. Preheat the oven to 180°
  2. Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender. About 10 minutes.
  3. Drain and mash, then season with salt, pepper.
  4. Heat oil in a large non-stick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so.
  5. Add the ground meat and cook, crumbling with a wooden spoon, until the meat is cooked through.
  6. Stir in the tomato paste, paprika, salt and pepper, broth & flour. Simmer for a few minutes until the liquid is reduced, then stir in the peas & Worcestershire sauce.
  7. Spread the meat mixture into a baking dish. Add mashed potatoes on top and spread it evenly all the way to the sides.
  8. Bake until the potatoes are just starting to brown, about 20 minutes. Rest, then serve and enjoy!

Tip: Sprinkle with a little grated cheese mmm 

Storage: Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Cals: 328 kcal
C:30 F:12 P:25.