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Sweet potato shepherds pie

Updated: Nov 30, 2021


1 large (600g) sweet potato 500g lean turkey mince 1 medium brown onion 3 medium stalks celery, chopped finely

600ml salt reduced vegetable stock

2 medium carrots, chopped 1 cup frozen green peas 1 cup red lentils

300g tomato puree 400g can of chickpeas 50g light cheddar cheese, grated

1 tbsp extra virgin olive oil

Chilli powder Paprika Salt/pepper, to flavour


  • Preheat the oven to 180 degrees. Peel and dice the carrot, onion and celery.

  • Heat a splash of oil in a medium pan on a medium heat, add the onion and celery. Sauté for 5 minutes, or until softened.

  • Cut sweet potato into cubes and boil in water for 15 minutes, or until soft. Mash in pot.

  • Add to onion mix - turkey mince, lentils, chickpeas, stock, carrots, peas, tomato puree and spices. Bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the mince and lentils are cooked through.

  • Transfer the mix to a large ovenproof dish. Smooth sweet potato over the top and sprinkle with grated cheese. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through.


To make this vegetarian use TVP or Quorn mince instead!

Prep time| 15 mins

Cook time | 25 mins

Serves | 8

Nutrition Info:

Per serve: Energy: 1633 kJ (390 cal)

Carbs: 36g | Protein: 25g | Fats: 14g

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