Hello to my individual sided Sweet Potato Shepherds Pie with moroccan flavours is one of those comfort foods that you need when the weather starts to get a little bit colder and you need something rich and warming and just a little bit different to your typical pot pie. Perhaps, one that has some flavours your familiar with, but also some new ones, and definitely one that has the creamy velvety mash…but maybe with just a little twist as well. This is shepherds pie with some surprises!
Sweet Potato Shepherds Pie On The Table In 30 Minutes
I really enjoyed making this dish. I made it on a Sunday afternoon when it was kind of overcast and there was a chill in the air. We had been growing coriander in our garden which was perfect since I needed a lot of it for this recipe. There is nothing like being able to walk out to your garden to pick the herbs for the meal you’re going to make.
Change up this Sweet Potato Shepherds Pie and make it your own!
- Instead of using beef mince, you could use chicken mince
- You could add some extra spices like chilli or smoked paprika
- Instead of lentils you could use chickpeas
- Instead of cranberries, you could use organic dried blueberries (the tiny ones)
- You could use white sweet potato instead of yellow sweet potato, or just white potato, or even other root vegetables mashed if you’re trying to cut the carbs
- If you really don’t like coriander, but still fancy this dish, you could try it with basil instead. I haven’t made it with basil before but I would be keen to hear if anyone does!
I have to point out that it might seem like there are quite a few ingredients in this recipe, but there really aren’t, and they all work so perfectly together to create a different and interesting take on what is essentially a beef pot pie.
The first thing to do is to get the mince going, and boil a pot of water ready for the potatoes. I like to have the potatoes on the boil whilst I’m doing the mince, and really the whole thing was probably on the table in 30 minutes – 15 minutes to make the mince/boil the potatoes, then into the oven for 15 minutes.
The hardest thing for me was waiting for this yummy sweet potato shepherds pie to cool down out of the oven before I could dive in and eat it. But of course first, I had to photograph it so by then it was well and truly cooled down and I was ready to eat, especially since the aroma had been wafting through the house for the past little while.
Mr T wasn’t at home when I made this dinner, so I predict I will be making it again soon to share together because it was so tasty, full of flavour and just a little bit different. I especially loved the dried cranberries in both the mince and potato and the sweet, salty Danish feta in the mash was yum! Plus it was the perfect Sunday night meal to sit in front of the TV with whilst watching Masterchef!!
If you’re not feeling in the mood for Sweet Potato Shepherds Pie, perhaps you might like my Spicy Paprika Chicken – it is one of my all time favourites – a little bit like a super healthy version of KFC. Or, my Spicy Moroccan Chicken Casserole – perfect for putting in the slow cooker at lunchtime and forgetting about it until dinner time!
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Sweet Potato Shepherds Pie
- 300 grams / 10 oz. Beef mince
- ½ medium Red onion (diced)
- 2 cloves garlic , crushed
- ½ cup Corriander (finely chopped)
- ¾ cup Passata tomato sauce
- ¼ cup hot water
- 1 beef stock cube
- 2 tablespoons Moroccan seasoning
- ½ medium Zucchini (grated)
- 200 grams / 7 oz. Cooked Brown lentils, I use canned
- 2 tablespoons Dried cranberries (finely diced)
- ½ teaspoon Mexican chilli powder
- 2 tablespoons Dried Chives
- 250 grams / 9 oz. Orange sweet potato
- 50 grams / 2 oz. Danish fetta
- 1 tablespoon butter
- 1 tablespoon Cornflake crumbs
- Preheat oven to 180 degrees C/350 degrees F
- Boil a pot of water and add the sweet potatoes. Cook for approximately 10 mins, or until tender.
- Heat a non stick saucepan to medium heat and add onion and garlic. Stir until soft. Add Moroccan seasoning and half of the coriander. Stir for one minute.
- Add the mince in, stirring to break up any lumps. Cook until browned. Add passata, water and stock cube and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
- Stir through the lentils and zucchini, cranberries chilli powder and remaining coriander.
- When potatoes are tender, drain off the water and mash gently with a fork. Add in the butter, fetta and chives (reserving a few chives to sprinkle over the top before putting in the oven.
- Spoon beef mixture into three overproof bowls and place onto an oven tray. Spoon in potato mixture and sprinkle with remaining chives and cornflake crumbs
- Bake for 15 minutes.
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