Sweet Potato Shepherds Pie

Sweet Potato Shepherds Pie

with Roasted Broccoli

Custom recipe
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We love good Sweet Potato Cottage Pie with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Sweet Potato

1 pack(s)


300 grams

Lamb Mince

½ sachet

Worcester Sauce


½ sachet

Tomato Puree

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Beef Stock Powder

1 block(s)

Cheddar Cheese


1 pack(s)

Broccoli Florets

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3065 kJ
Energy (kcal)733 kcal
Fat27.0 g
of which saturates13.0 g
Carbohydrate79 g
of which sugars17.0 g
Protein46 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Dish
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and put a large saucepan of water with 0.5 tsp of salt on to boil for the potatoes. Chop the mushrooms into roughly 1cm pieces. Chop both types of potato into roughly 2cm cubes (no need to peel).


Heat a drizzle of oil in a large frying pan on medium high heat and add the mince. Season with salt and pepper. Break it up with a wooden spoon and cook until browned, 4-5 mins. Add the mushrooms and cook until browned, 4-5 mins more, stirring occasionally.


Meanwhile, add both types of potato to your pan of boiling water and simmer until tender, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and return to the pan. Add a large knob of butter and a splash of milk too (if you have some), season with salt and some pepper. Mash until smooth.


Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 1-2 mins. Add the tomato purée, chopped tomatoes, water (see ingredients for amount) and beef stock powder. Bring to the boil, then reduce the heat and simmer until thickened, 15-20 mins. Transfer to an ovenproof dish, spread the mash on top and grate over the cheddar cheese. Pop on the top shelf of your oven and bake until golden, 15-20 mins.


Put the broccoli on a baking tray and drizzle over some oil. Season with salt and pepper. Once the shepherd's pie has been in your oven for 5 mins, put the broccoli on the middle shelf of your oven and roast until the edges are crispy and slightly charred, 12-15 mins.


There's time to put your feet up whilst the pie is in the oven. Once it's bubbling and golden brown on top, serve the sweet potato shepherd's pie on plates with a portion of roasted broccoli on the side. Tuck in!