If you’re after a comforting meal that’s won’t keep you stuck in the kitchen all evening, this One-Pot Sweet Potato Shepherd’s Pie is exactly what you need. It’s a classic twist on a traditional shepherd’s pie, using lamb mince and creamy sweet potato topping. Plus, the one-pot method means less mess and stress!
Why You’ll Love This Recipe
One-pot wonder: Everything cooks in the same pot, which means fewer dishes and more time to relax or spend with family.
Sweet potato goodness: The mash topping adds a subtle sweetness and vibrant colour, plus it’s packed with nutrients like beta-carotene and fibre.
Hearty: With plenty of veggies and warming spices, this shepherd’s pie hits all the comfort food notes without feeling heavy.
Perfect for batch cooking: Make a double batch and enjoy leftovers for lunch or freeze for an easy weeknight dinner later.
Tips for Success
Pick your pot wisely: Use a large, heavy-based, oven-safe pot. This helps the filling cook evenly and makes it easy to transfer straight to the oven.
Create those crispy mash peaks: When topping with sweet potato mash, use a fork to drag gentle peaks across the surface. These little ridges crisp up beautifully in the oven for a perfect golden crust.
Frozen peas are your friend: Stir peas in near the end of cooking for some osweetness, colour, and extra veggies.
Make it your own: Feel free to swap in other veggies you have on hand – mushrooms, zucchini, or corn all work well here.
The Method at a Glance
Start by boiling the sweet potatoes until tender, then mash them with a splash of milk, salt, and pepper until smooth and creamy. In the same oven-safe pot, brown the lamb mince and build your base with onion, carrot, celery, and garlic. Stir in fragrant herbs, warming spices, and tomato paste to deepen the flavour, then simmer it all in rich beef stock until thick and hearty. Toss in the peas for sweetness, then spread the mash over the top, using a fork to create textured peaks. Bake until golden and bubbling around the edges – enjoy!
Macro Breakdown
Calories: 583 kcal
Protein: 34.1 g
Carbohydrates: 35.1 g
Fat: 34.1 g
Nutritional information is an estimate and may vary based on portion size and ingredients used. For personalised advice, please consult a qualified nutritionist or healthcare professional.
One-Pot Sweet Potato Shepherd’s Pie
6
servings15
minutes40
minutesIngredients
- For the lamb filling:
1kg lamb mince
2 cups beef stock
1 cup frozen peas
1 carrot, finely chopped
1 brown onion, finely chopped
2 garlic cloves, minced
2 celery sticks, finely chopped
Leaves stripped from 2 rosemary sprigs
Leaves stripped from 4 thyme sprigs
1 tbsp ground cumin
1 tbsp paprika
1 ½ tbsp tomato paste
Salt and pepper, to taste
- For the sweet potato mash topping:
2 large sweet potatoes, peeled and chopped
¼ cup milk
Salt and pepper, to taste
2 tbsp chives, finely chopped (for garnish)
Directions
- For the sweet potato mash:
- Place the sweet potato in a large pot, cover with cold, salted water and bring to a boil. Cook until tender and easily pierced with a fork, about 15–20 minutes.
- Drain the potatoes in a colander then return them to the pot or a bowl. Add the milk, a pinch of salt, and pepper, and mash until smooth and creamy.
- For the lamb filling:
- Heat a large, deep, oven-safe pot over medium heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and any liquid has evaporated.
- Stir in the onion, carrot, celery and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant.
- Add cumin, paprika, salt, and pepper. Stir well to coat the meat and veg.
- Push the meat and vegetables to one side of the pan. Add the tomato paste to the cleared space and stir for about 1 minute until it darkens slightly and becomes fragrant. Then mix it into the rest of the filling.
- Strip the rosemary and thyme leaves from their woody stems and add the leaves to the pan.
- Pour in the beef stock, bring to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
- Stir in the frozen peas and cook for another 2–3 minutes until heated through.
- To finish:
- Preheat your oven to 200°C (180°C fan-forced).
- Spread the sweet potato mash evenly over the lamb mixture in the same pot.
- Using a fork, gently drag it across the surface of the mash to create small ridges. These textured peaks will help the topping crisp up and turn golden in the oven.
- Place in the oven and bake for 20–25 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
- Sprinkle with chopped chives just before serving. Serve hot with a side of greens or a simple salad.
