Sweet potato shepherd's pie

There's something so comforting about enjoying a shepherd's pie during these Tassie winter months. A traditional shepherd's pie can sometimes not be the healthiest, particularly if it's loaded with butter or cream, so I've created a nutrient-dense version using sweet potatoes for slow release energy, lean beef, and plenty of vegetables. It definitely doesn't compromise on flavour or the feeling of having a warm meal in you belly on a cold winter's night.

(Serves 4-6)

You'll need:

500g lean minced beef
1 tbs cooking oil (e.g. vegetable, rice bran, canola)
1 onion, diced
1 cup frozen peas and corn
6 button mushrooms, sliced
2 carrots, peeled and grated
1 tbs mixed dried herbs
1 beef stock cube, crumbled
1/2 cup water
4 tbs tomato paste
1 large sweet potato, peeled and diced
1/4 cup milk
Salt and pepper, to taste
2/3 cup grated light cheddar cheese


1. Preheat the oven to 180 degrees celcius, then heat a large frying pan on medium heat and add the oil and onion, stirring for 2-3 minutes.

2. Add the minced beef and cook for 8-10 minutes until almost cooked through.

3. Stir in the frozen peas and corn, sliced mushrooms, grated carrot, mixed dried herbs, beef stock cube, water and tomato paste and simmer for 5 minutes, then place the mixture into a rectangular baking dish.

4. Meanwhile, boil a pot of water and add the diced sweet potato, cooking for 10-15 minutes until tender.

5. Drain the sweet potato, then add the milk and a few grinds of salt and pepper and mash until smooth.

6. Top the beef mixture with the sweet potato mixture and smooth out with a large spoon.

7. Sprinkle the cheese over the top, then place in the oven for 20-25 minutes until the top has browned.

8. Serve with a side of mixed salad, if desired.