Sweet Potato Shepherds Pie

– By Raquel Andrews, Dietitian at Optimum Health Solutions Tasmania

sweet potato


  • 2 Carrots
  • 200g of mushrooms, diced
  • 300g of frozen mixed vegetables
  • 1 Celery stalk chopped
  • 2 tbsp flour, or leave out if gluten free
  • 1 cup of fat-free low sodium broth
  • Paprika
  • ½ Capsicum
  • 1tsp of olive oil
  • 1 medium onion, diced
  • 2 gloves of garlic
  • 1tsp Worcestershire sauce
  • 2tsp tomato paste
  • 1tsp rosemary, chopped


  • 500-1kg of sweet potato
  • 3 gloves of garlic
  • ½ Cups of milk (low fat or skim)
  • ¼ Cup of stock
  • 2 tbsp of low fat yogurt
  • Paprika spice


1. Boil potato and garlic in a pot of water until soft.

2. Drain the water, add in the stock and mash potato with yoghurt and 1 tsp of paprika

3. Add olive oil to the pan, then add the onion and sauté until lightly brown

4. Add celery and carrots to the pan and cook until carrots are soft

5. Add garlic, mushrooms and capsicum to the pan and saute for 3-4 minutes

6. Add flour and mix well

7. Add frozen vegetables, broth, tomato paste, Worcestershire sauce, rosemary, mix well and simmer for 10 minutes

8. In large dish spread the meat mixture on the bottom of the dish

9. Top the dish with the mashed potato and sprinkle with paprika

10. Bake in the oven for 20 minutes or until potatoes are golden

11. Remove from oven and let it cool for 10 minutes before serving

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