Posted on April 18, 2017 by Jenny Cromack

Although summer is coming and light bites and salads will become more popular, I still don’t think you can go wrong with a good hearty meal and if you are looking for a hearty meal you can’t look much further than sweet potato shepherd’s pie.

I would recommend this to anyone for three simple reasons: firstly because it is very tasty and full of the correct macro-nutrients, secondly because it can easily be portioned up and frozen for days, week or even months and finally it is unbelievably easy to make.


2 carrots
500g lamb or beef mince (Vegetarian options can also work really well)
Frozen peas
500g sweet potato
250g carrots
(Seasoning to taste…limit added salt if possible)


1. Dice the onion, garlic and carrots and pop into the pan and then gently cook until they softened.
2. Next add the mince to the pan, make sure you stir constantly so you don’t get clumps of vegetables or mince. (at this point drain of excess fat and oils!)
3. Leave on a low heat with the lid on the pan for roughly the length of time It takes to make the sweet potato mash.
4. Boil off the sweet potato and carrot, the carrots can be slightly smaller the sweet potato as they take longer to cook.
5. They will take about 20 minutes (or until you can easily put a knife into them)
6. Add the frozen peas to the simmering mince.
7. MASH! Mash the sweet potato and carrots until you get the consistency you’re looking for. (…lactic acid builds up quick, be warned!!)
8. The only step left is deciding the type and size of dish you want to bake the pie in, make sure you get a good think layer of mince and mash!
9. Bake for 10-20 minutes, until it starts to get a golden crust.

*the mince recipe for this sweet potato shepherds pie is a very standard recipe, do not be afraid to get creative and add as many vegetable as you want, it can be a really easy way get loads of vegetables into your diet.