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Spiced shepherd’s pie with sweet potato

Spiced shepherd’s pie with sweet potato

The soured cream in the sweet potato mash can be swapped for the traditional knob of butter and splash of milk, if you prefer.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr


  • 2 sweet potatoes (about 500g), peeled and diced
  • 2 white potatoes (about 500g), peeled and diced
  • 2 tbsp essential Waitrose Half Fat Soured Cream
  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 500g essential Waitrose British Lamb Mince
  • 1 tsp cumin seeds
  • 2 tomatoes, roughly chopped
  • 2 tbsp Madras or other hot curry paste
  • 150ml lamb or chicken stock
  • 200g frozen peas
  • ½ Juice of lemon


  1. Cook the potatoes in a pan of boiling water for 15 minutes, until tender. Drain well and mash with the soured cream.

  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, mince and cumin seeds and cook for 5 minutes until golden.

  3. Stir in the tomatoes and curry paste and cook for 5 minutes, until the tomatoes are pulpy. Add the stock and simmer for 10 minutes.

  4. Preheat the oven to 200°C, gas mark 6. Stir in the peas and lemon juice and spoon into an ovenproof dish (medium oval or about 18x25cm if rectangular).

  5. Spoon over the mash, place on a baking sheet and bake for 20 minutes, until the top is lightly browned.

And to drink...

The curry-flavour twist in this shepherd’s pie is delicious — but requires a firm wine to stand up to it. Tsantali Organic Cabernet from the Halkidiki region of Greece has an elegant fruity fire that complements the dish. It’s a great introduction to Greek wine


Typical values per serving when made using specific products in recipe


1,874.43kJ/ 448kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating