The humble Shepherd’s Pie, such a hearty and comforting dish and great way to dress-up leftover mince and whatever vegetables are left in the bottom of the fridge. This version has all the warmth and flavour you’ve come to expect, extra vegetables and added nutrients from a crispy sweet potato topping.


  • 500g grass-fed or organic beef mince

  • 1 small onion, finely diced

  • 1 carrot, peeled and finely diced

  • 1 stick of celery, finely diced

  • 1 cup grass-fed or organic beef broth

  • 1 clove garlic, minced

  • 1 tsp dried thyme

  • 400g tinned diced tomatoes (preferably BPA free)

  • 2 Tbsp tomato paste

  • 2 Tbsp olive oil

  • 1 Tbsp Worcestershire Sauce

  • 2 Tbsp chopped parsley

  • 2 medium sized sweet potatoes, cut in half length-ways

  • 1 tsp cinnamon

  • 1 Tbsp ghee, for frying

  • Sea salt and freshly cracked black pepper, to taste


  • 1.

    Preheat oven to 170’C

  • 2.

    Line a baking tray with baking paper and place sweet potato halves on tray

  • 3.

    Drizzle with 1 tbsp olive oil, sprinkle with cinnamon and salt and place in the oven to roast for 50 minutes

  • 4.

    While the sweet potato is cooking, heat ghee in a large frying pan over medium heat and add garlic and onion and cook until onion is transparent

  • 5.

    Add carrot and celery to the pan and continue to cook until the vegetables have softened

  • 6.

    Add mince to the pan and break up with a wooden spoon to remove any lumps. Cook, stirring regularly, until mince is cooked through

  • 7.

    Add beef broth, Worcestershire, thyme, diced tomatoes and tomato paste into the pan and bring the mixture to the boil. Reduce to low heat and allow to simmer and thicken for 10-15 minutes

  • 8.

    While beef mixture is simmering, remove sweet potato from the oven (when cooked through and soft) and allow to cool slightly

  • 9.

    Scoop the sweet potato flesh out of each half using a large spoon and place in a mixing bowl (don’t waste the skins… smear some butter on them and eat as a snack!)

  • 10.

    Mash the sweet potato flesh until smooth, then add a drizzle of olive oil and salt and pepper to taste

  • 11.

    Pour beef mixture into a large baking dish or 4 ramekins and top with mashed sweet potato

  • 12.

    Place in still hot oven for 15 minutes, until the sweet potato starts to turn golden and thicken the meat mixture further, then serve

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