Sweet Potato Shepherd’s Pie

Cooking Time: 80 min Preparation Time: 25 min Serves: 6 people
a prepared Sweet Potato Shepherd’s Pie meal

1 tbsp rapeseed oil

2 onions, finely chopped

2 garlic cloves, chopped

2 carrots, grated or finely diced

2 tbsp fresh thyme leaf

400 g pack extra-lean minced lamb or beef

25 g melted butter, plus extra for frying

Red, yellow, green and blue gel food colouring (or other colours)

85 g KOO Lentils, drained

350 g swede, diced

2 tbsp Golden Cloud Flour

750 ml beef stock

200 ml red wine

350 g potato, diced

650 g sweet potato, diced

150 g plain yoghurt

Generous grating of nutmeg

Green vegetables, to serve


  1. Heat the oil in a large pan, then fry the onions for 6 minutes until starting to turn golden.

  2. Add the garlic, carrots and thyme, and cook for 4 minutes more. Stir in the mince, breaking it up with the spoon.

  3. When it has turned brown, add the lentils and swede with the flour. Cook for 1-2 minutes then gradually add the stock and red wine. Cover and simmer for 35-40 minutes.

  4. Meanwhile, boil all the potatoes for 15-20 minutes until tender, then drain and mash with the yogurt, nutmeg and black pepper.

  5. 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.

  6. If making ahead, reheat in the oven at 180°C for 45 minutes. Serve with green veggies, such as broccoli or KOO Peas.

Sorry, there are currently no recipes for this category

Sorry, there are no more recipes for this category