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