Sweet Potato Shepherds Pie

Serves: 4
Preparation Time: 20
Cooking Time: 25


  • 400g potatoes, peeled and chopped
  • 400g sweet potato, peeled and chopped
  • 1 tbs butter
  • ¼ cup of milk
  • 1 tbs olive oil
  • 1 onion, finely diced
  • 150g button mushrooms, finely sliced
  • 2 cloves garlic, chopped
  • 500g beef mince
  • 2 tbs tomato paste
  • 1 tsp fresh thyme, leaves pulled off stalk and chopped
  • 1 cup frozen peas
  • 2 tbs flour
  • 250ml (1 cup) Campbell’s Real Stock - Beef
  • 1 cup grated tasty cheese


  1. Preheat oven to 180°C.

  2. Place potato and sweet potato in a large saucepan, fill with water and a pinch of salt, bring to the boil and cook for 20 minutes or until tender. Drain return to saucepan. Add butter and milk and mash until smooth.

  3. Heat oil in a large saucepan over medium heat. Add onions and cook for 3 minutes. Add mushrooms and garlic and cook for 5 minutes or until mushrooms have softened.

  4. Increase heat to high. Add mince and cook for 5 minutes or until mince has browned. Stir in tomato paste, thyme and peas, cook, stirring, for a further 2 minutes.

  5. Remove from heat and stir in flour until combined. Slowly add Campbell’s Real Stock, stirring after each addition. Return to heat, bring to the boil, stirring constantly, then cook for a further 5 minutes, until sauce has thickened. Spoon into a 2L (8 cup) capacity oven proof dish. Top with mashed potato then sprinkle over cheese. Bake for 20 minutes or until golden.


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