Sweet potato shepherd's pie

Enjoyable Sweet potato shepherd’s pie Recipe

This warm and flavour-filled Indian twist on shepherd’s pie is all you need to enjoy the perfect night in from the cold.
Sweet potato shepherd's pie
Prep Time : 0:20 | Cook Time : 3:40 | Total Time : 4:00 | Serving : 6 person.


  • 2 tablespoons plain flour

  • 850g diced lamb

  • 2 1/2 tablespoons vegetable oil

  • 1 large brown onion, chopped

  • 1 small cinnamon stick

  • 10 fresh curry leaves

  • 2 garlic cloves, crushed

  • 1/3 cup Patak’s korma curry paste

  • 1 cup Massel chicken style liquid stock

  • 410g can finely chopped tomatoes

  • 400g can cherry tomatoes in tomato juice

  • 150g eggplant, cut into 1cm dice

  • 400g can lentils, drained, rinsed

  • 1/4 cup chopped fresh coriander leaves

  • 20g butter, diced

Sweet potato topping

  • 2 large (1kg) orange sweet potato, peeled, chopped

  • 2 large (400g) desiree potatoes, peeled, chopped


  • Step 1

    Place flour in a bowl. Add lamb. Toss to coat. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add half the lamb. Cook, stirring, for 4 to 5 minutes or until browned all over. Transfer to a bowl. Heat 1 tablespoon oil in dish. Add remaining lamb. Cook, stirring, for 4 to 5 minutes or until browned all over. Transfer to bowl.

  • Step 2

    Reduce heat to medium. Heat remaining oil in dish. Add onion. Cook, stirring for 3 minutes or until softened. Add cinnamon, curry leaves and garlic. Cook, stirring for 1 minute or until fragrant. Add paste. Cook, stirring, for 3 minutes or until fragrant. Return lamb to pan. Stir to coat.

  • Step 3

    Add stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour. Add eggplant. Simmer, covered, for 1 1/2 hours or until lamb is tender. Add lentils. Season with salt and pepper. Simmer, uncovered, for 5 to 10 minutes or until lentils are heated through. Stir in coriander.

  • Step 4

    Meanwhile, make sweet potato topping Preheat oven to 200°C/180°C fan-forced. Cook sweet potato and potato in a large saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until smooth. Season with salt and pepper.

  • Step 5

    Spoon lamb mixture into a greased, 8-cup capacity rectangular baking dish. Top with mash and dot with butter. Bake for 40 minutes or until golden. Serve.

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