The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Shepherd's Pie with Sweet Potato Mash
Just the thing for a cosy evening at home. Simmer British lamb mince, chestnut mushrooms, fresh thyme and moreish sundried tomatoes to create a rich ragu. Top with creamy mashed sweet potatoes. It's a comforting classic.
High protein
4 of 5 a day
Serving size
Ingredients
- 500g lamb mince
- 2 garlic clove
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 onion
- 1 handful of fresh thyme
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 160g baby spinach
- 240g chestnut mushrooms
- 2 sweet potato
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 200g seasonal mixed tomatoes
- 1 carrot
Nutritional Information
Calories: 538
Protein: 32g
Carbs: 53g
Fat: 22g
Shepherd's Pie with Sweet Potato Mash
Just the thing for a cosy evening at home. Simmer British lamb mince, chestnut mushrooms, fresh thyme and moreish sundried tomatoes to create a rich ragu. Top with creamy mashed sweet potatoes. It's a comforting classic.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Finely dice the onion and carrots. Thinly slice the mushrooms. Strip the thyme leaves from the stalks and finely chop. Halve the fresh tomatoes. Finely chop the sundried tomatoes. Finely chop or crush the garlic.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the lamb, carrots and onion and cook for 5 mins, breaking up the lamb with a wooden spoon, until golden. Add the mushrooms, sundried and fresh tomatoes and cook for 5 mins, until softened. Season lightly with sea salt and black pepper.
- Bring a saucepan filled with salted hot water to a boil. Roughly chop the sweet potatoes into 1cm pieces (peel optional), then add to the pan. Cook for 10 mins, until soft, then drain. Return to the pan and mash with a pinch of sea salt until smooth. Set aside and keep warm.
- Stir the sundried tomato puree, garlic, chopped thyme and 100ml hot water into the lamb. Crumble in the stock cube, stir to dissolve then simmer for 8-10 mins, until the sauce has reduced. In the final minute of cooking, stir in the spinach to wilt.
- Turn the grill to high (240C). Place the lamb in a small baking dish and cover with the sweet potato mash. Place under the grill for 5 mins, until golden.
- Serve the shepherd's pie on two warm plates.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.