Beef Shepherds Pie with Sweet Potatoes
A modern take on the traditional shepherd's pie, with a savory ground beef filling and sweet and creamy sweet potato topping. It's freezer-friendly and perfect for meal prepping.
Servings 6 People
Calories 520kcal
Ingredients
Meat Mixture
- 500 grams Beef mince/ground beef
- ½ medium Red onion, diced
- 2 cloves garlic, crushed
- ¾ cup Tomato Paste
- ¼ cup Beef stock
- 2 tablespoons Moroccan seasoning
- ½ cup Zucchini, grated
- 200 grams Cooked Brown lentils (Canned)
Optional for Meat Mixture
- 2 tablespoons Dried cranberries, diced
- ½ teaspoon Mexican chilli powder
- 2 tablespoons Dried Chives
Potato Topping
- 220 grams Sweet potato, cut into small chunks
- ⅓ cup Fetta cheese, crumbled
- 1 tablespoon Butter
- 1 tablespoon Cornflake crumbs/Breadcrumbs *Optional
Instructions
- Preheat oven to 180 degrees C/350 degrees F
- Boil a large pot of water and add 220 grams Sweet potato, cut into small chunks. Cook for approximately 10 mins, or until tender.
- Heat a large pot to medium heat and add ½ medium Red onion, diced and 2 cloves garlic, crushed. Stir until soft. Add 2 tablespoons Moroccan seasoning (or Italian seasoning) and stir for one minute.
- Add 500 grams Beef mince/ground beef stirring to break up any lumps. Cook until browned. Add ¾ cup Tomato Paste, ¼ cup Beef stock and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
- Stir through 200 grams Cooked Brown lentils (Canned) that have been drained and ½ cup Zucchini, grated, 2 tablespoons Dried cranberries, diced and ½ teaspoon Mexican chilli powder
- When potatoes are tender, drain off the water and mash with potato masher until smooth. Add in 1 tablespoon Butter, ⅓ cup Fetta cheese, crumbled and 2 tablespoons Dried Chives (reserving a few chives to sprinkle over the top before putting in the oven.
- Spoon beef mixture into an ovenproof tray. Spoon in potato mixture and sprinkle 1 tablespoon Cornflake crumbs/Breadcrumbs over the top. Bake for 25 minute at 180 C / 350 F
Notes
- Meat: Use any lean ground meat such as ground beef, ground turkey or ground lamb
- Onion: Red onion (also called Spanish onion) works well in this recipe for its mild flavor, however, brown or white onion can be substituted.
- Moroccan Seasoning – the below quantities will make 2 tablespoons of moroccan spice which is the amount I recommend for this recipe. Alternatively you can use Italian seasoning.
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- Lentils: make sure to use precooked canned lentils for this recipe. if you don't have them you can leave out
- Storage: It's fridge-friendly for up to three days, whether assembled and ready to heat or fully cooked.
- Freezing before Baking: Assemble but don't bake. Cool, wrap with plastic wrap and foil. Label and freeze flat.
- Freezing After Baking: Cool, portion, label, and freeze in airtight containers for 2-3 months.
Nutrition
Calories: 520kcal | Carbohydrates: 50g | Protein: 44g | Fat: 19g | Saturated Fat: 5g | Fiber: 9g | Sugar: 15g
