Kumara Shepherd’s Pie

 Kumara Shepherds Pie

Serves 4

This is the ultimate comfort food that won’t weigh you down! Get a big boost of betacarotene and 4 1/2 of your 5 a day with this freezer-friendly dinner dish. Swap regular spuds for some low GI kumara and use half lamb and half lentils for some healthy protein. Totally nom!


250g lean lamb mince

2 onions , chopped

5 carrots , diced

2 garlic cloves, crushed

200ml salt-reduced beef stock

1 tablespoon Worcestershire sauce

1 teaspoon  Marmite or Vegemite

1 x 400g tin brown lentils , drained

150g mushrooms, chopped

1 kg kumara (sweet potato), peeled and chopped

2 tablespoons light sour cream

How to

  1. Heat a non-stick pan and dry fry the mince until browned. Add the onions, carrots and garlic and fry for 5 minutes. Stir in the stock, Worcester sauce, Marmite/Vegemite, lentils, mushrooms and some seasoning. Simmer for 10 minutes or until saucy. I like to make the mash in the Thermomix, but alternatively,  boil or steam the sweet potato until tender. Drain then mash with the sour cream. 
  2. Heat the oven to 200C/fan oven 180C.  Transfer the mince to an ovenproof dish. Top with the mashed kumara. Cook for 30 minutes until bubbling. Serve.

Other info

Prep time: 25 minutes   Cooking time: 50 minutes

Reference: Australian BBC Good Food Magazine August 2012

  • judy

    Another successful night in the kitchen!! Thank you Sam, this one was delicious too.