sweet Potato shepherd's pie




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1 tbls extra virgin olive oil

1 large onion, finely diced

4 cloves garlic, crushed

2 medium carrots, finely diced

2 celery sticks, finely diced

1/2 cup frozen peas

500g lean lamb, beef or roo mince

1/4 cup finely diced organ meat (eg. liver) - option

2 tbls tomato paste

1 tbls Worcestershire sauce

1 cup bone broth (or bone broth powder in water)

1 sprig fresh rosemary

1 eup spinach

2 cups diced sweet potato

1 kneb organie butter

Pinch sea salt and black pepper



In a large saucepan sauté onion, garlic, carrot, and celery in olive oil until softened. Add mince (and liver if using) and brown until cooked. Spoon out any excess liquid. Add tomato paste/BBQ sauce and Worcestershire sauce and stir through. Add bone broth, peas, rosemary, salt and pepper and bring to the boil. Reduce to a simmer uncovered for 25 minutes or until liquid has reduced.

Meanwhile, pre-heat fan-forced oven to 200°C. Boil or steam sweet potato for 10 minutes or until tender. Drain well. Mash sweet potato with butter and season with salt and pepper. Add spinach to mince filling and stir until wilted. Spoon mince into a large ovenproof baking dish. Top with mashed sweet potato using a fork to spread evenly. Drizzle lightly with olive oil. Cook in oven for 20-25 minutes or until sweet potato edges are golden.


Suitable for freezing 3 months

Sweet potato is a low GI carbohydrate and good source of healing vitamins A and C. Bone broth provides additional nourishing minerals and collagen.




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