Sweet potato shepherds pies

Total time: 1hr 05m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 450 Kcal, 23g Protein, 26g Carbohydrates, 28g Fat


  • Meat sauce
  • 150 g minced meat (beef)
  • olive oil for frying
  • 0.5 tsp salt
  • a little pepper
  • 1 carrots, thinly diced
  • 1 shallot, finely chopped
  • 1 stick celery, thinly diced
  • 3 tbsp tomato puree
  • 1 garlic clove, pressed
  • 2 dl beef bouillon
  • 1 dl red wine
  • 200 g minced meat (lamb)
  • Sweet potato mash
  • 500 g sweet potato, peeled, chopped
  • 50 g Cheddar, finely grated
  • 30 g butter, in pieces
  • 0.5 tsp salt
  • 1 tbsp thyme leaf
  • Utensils
  • 4 ovenproof dishes, approx. 200 ml each, greased

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  • Meat sauce

    Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 3 mins. Remove, season, reduce the heat, add a little oil if needed. Sauté the garlic and shallots for approx. 2 mins. Add the vegetables and tomato purée, cook for about another 5 mins. Pour in the wine and reduce almost completely. Pour in the stock, return the meat to the pan, simmer for approx. 15 mins. Divide the sauce into the prepared dishes.
  • Sweet potato mash

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweet potatoes, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove, drain, pass the potatoes through a food mill. Stir in the butter and cheese, transfer to a piping bag with a serrated nozzle. Spread over the sauce, scatter over the thyme.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 200°C.
  • Serve with:


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