Shepherd’s Pie with sweet potato


For the mash:
700 g sweet potatoes
splash of cream
knob of butter
grated Parmesan cheese (or mature Gouda cheese)
salt and freshly ground pepper to taste

For the filling:
675 g minced meat (lamb or beef)
1 large winter carrot, grated
1 large onion, diced
250 g mushrooms, sliced
olive oil
small tin of tomato paste
splash of red wine
Worcestershire sauce
4 garlic cloves or 1 tsp. garlic powder
1 tbsp. rosemary
1 tbsp. thyme
salt and pepper to taste

Shepherd’s Pie is a classic British casserole that will satisfy even the biggest appetite. The casserole is covered by a marvellous layer of mashed potatoes. Naturally, we are making ours with sweet potatoes instead of regular ones!


  • 1
    Peel the sweet potatoes. Cover the sweet potatoes with water and boil these until tender. Drain, add all the ingredients for the mash, then puree until lovely and smooth. If necessary, use a little more cream, milk, or butter until the mash has the desired consistency.
  • 2
    Preheat the oven to 200°C.
  • 3
    Heat the olive oil in a large pan. Add the minced meat and continue to stir until browned and in small pieces. Add the finely diced garlic, thyme, and rosemary, and mix well. Then add the carrot, mushrooms, and onion and continue stirring a little while longer.
  • 4
    Add Worcestershire sauce to taste, along with the tomato paste and a healthy splash of red wine. Allow to simmer for 5 minutes or so.
  • 5
    Spoon the minced meat mixture into a casserole dish. Place the sweet potato mash on top and smoothen out using the rounded part of a spoon.
  • 6
    Place the Shepherd’s Pie in the oven for approx. 20 minutes, until the cheese is melted and the sweet potato mash has a golden-brown crust.
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