Lamb and Sweet Potato Shepherd’s Pie

Looking for a winter dinner that ticks all the boxes? This Lamb and Sweet Potato Shepherd’s Pie is a nourishing take on a family favourite. Slow-cooked lamb mince forms a rich, savoury base, while the sweet potato mash adds a golden, slightly sweet twist. It’s the kind of meal that warms you up from the inside out — and it tastes even better the next day.

Ingredients:

• 500g lamb mince
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, diced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tbsp plain flour
• 1 cup beef stock
• Salt and pepper, to taste

Sweet Potato Mash:

• 2 large sweet potatoes, peeled and chopped
• 1 tbsp butter
• ¼ cup milk
• Salt and pepper, to taste

Method:

1. Heat oil in a pan. Cook onion, garlic, and carrot until soft. Add lamb and brown well.
2. Stir in tomato paste, Worcestershire sauce, thyme, and flour. Cook 1–2 minutes.
3. Pour in stock, season, and simmer for 15–20 minutes until thickened.
4. Meanwhile, boil sweet potato until tender. Drain, mash with butter and milk. Season.
5. Spoon lamb mixture into a baking dish. Top with mash and smooth the surface.
6. Bake at 200°C for 20 minutes or until golden.