Petra’s Sheperd’s Pie with Sweet Potato

This shepherd’s pie recipe is perfect for using up leftovers. This traditional dish has been given a twist with the sweet potato topping – not just a fantastic colour but a great taste too.


  • 500 g ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • spice mix: 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon chili powder, 1 teaspoon cinnamon, 1 teaspoon salt
  • 500 g sweet potatoes, peeled and cut into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 500 g mushrooms, chopped
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove of garlic, chopped



For the filling:

  1. Add olive oil to the pan along with the onion, garlic, cumin, ginger, chili powder, salt and cinnamon and cook for 8-10 minutes on medium heat until the onion is softened.
  2. Add the meat to spice mix and brown the meat over medium heat.


For the mashed potatoes:

  1. Boil the potatoes for 15 minutes, or until tender.
  2. Drain well and add the olive oil, milk and salt.
  3. Mash the potatoes with a potato masher or food mill (passe-vite), blend until they reach a creamy consistency.


For the mushrooms:

  1. Add olive oil, onion, garlic to a pan and brown the mushrooms. Add peper and salt.



  1. Preheat the over to 180° Celsius.
  2. Fill a casserole dish with the meat filling, add a layer mushrooms and spread the mashed potatoes mix on top.
  3. Bake for 40 minutes until the topping is beginning to brown.




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