One meal, two ways: Sweet potato shepherd’s pie recipe

Posted in Recipes.

Shepherd’s pie is one of those classic winter standards, and with good reason; there’s not many things as hearty or satisfying to eat when it’s cold outside.

In this recipe, the adults’ pot pie features a filling of slow-cooked lamb and mustard with mushrooms and onions, served in individual ramekins and topped with mashed sweet potato. For the kids, the dish is just as good, but a little less challenging; slow-cooked lamb with carrots and peas topped with mashed sweet potato. An old school classic that becomes a modern day family favourite.

Choosing sweet potato for the mash is a great alternative to the standard white potato because not only is it super-tasty but on an equal weight basis, sweet potatoes have twice the fibre of potatoes.  

Sweet potato shepherd’s pie recipe

Serves 2 adults + 2 kids


  • 300g lamb, diced
  • 4 tbsp flour
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 1l beef stock, salt reduced
  • 300g sweet potato, peeled and cubed
  • Splash of milk
  • sea salt and cracked black pepper, to season

For the adults

  • ½ brown onion, sliced
  • 200g mushrooms, sliced
  • 1 tbsp Dijon mustard
  • 2 sprigs flat-leafed parsley, chopped finely

For the kids

  • 2 carrots, peeled and chopped
  • 100g peas

Sweet potato shepherd's pie recipe


Step 1: Place the lamb into a mixing bowl and add the flour.  Mix well, ensuring the lamb is coated.

Step 2: Place a deep frying pan with a lid over a medium heat and add 2 tablespoons of olive oil. Add the lamb and cook until browned on all sides.

Step 3: Add the garlic, cook until fragrant then deglaze the pan with a splash of beef stock, ensuring to scrape all the brown bits from the bottom of the pan. Add the rest of the stock, bring to a boil then drop the heat to a simmer. Cover and cook for 1 hour.

Step 4: Remove lid and cook for 1 ½ hours. The meat should be fall-apart soft and the stock reduced to a thick gravy.

Step 5: To make the adults version: Place a fry pan over a medium heat. Add the olive and fry the onions till browned. Add the mushrooms to the pan. Cook until brown then stir through the mustard and add the parsley. Remove from the heat and set aside.  Once the lamb is cooked, add the onions, mushroom and mustard and mix well. Keep warm over a low flame.

Step 6: To make the kids version: Once the lamb is cooked, place a portion into a saucepan and add the carrots and peas. Simmer for approx. 8 mins, or until the carrots are soft. Set aside.

Step 7: To make the topping: Fill a pot with water, add some salt and bring to a rolling boil. Add the sweet potato and cook for 10 minutes or until the sweet potato is soft. Drain the sweet potato. Get a big bowl, and press sweet potato through a ricer, or use a potato masher. Add a splash of milk to the mash, mix and season with salt and pepper.

Step 8: To serve, grab 4 ramekins; fill 2 with the lamb and vegetable filling and 2 with the lamb and mustard filling.  Top both with sweet potato mash and serve.

Watch the video:

Find more sweet potato recipes:

This is a sponsored post for Australian Sweet Potatoes

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