Recipes & Tips

Grass-fed Lamb and Sweet Potato Shepherd’s Pie Recipe

  • Servings: 4-6
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes

A classic cozy dish, this  Shepherd’s Pie recipe from Kathy Paterson features a Kiwi twist – sweet potatoes instead of the traditional potato topping. Prepared with tender New Zealand grass-fed lamb, this savory dish is sure to please the whole family!


For the Lamb:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature logo)
  • 1 onion, minced
  • 1 carrot, minced
  • 14 oz can diced tomatoes
  • 2 cups vegetable stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon fresh thyme, chopped
  • Salt
  • Pepper

For the Topping:

  • 2 lb. sweet potatoes
  • 1 cup cheddar cheese, grated


For the Topping:

  • 1. In a large pot, boil sweet potatoes in lightly salted water for about 25 minutes or until tender.
  • 2. Drain and peel away the skin on the sweet potatoes. Cut into round slices.

For the Lamb:

  • 3. Pre-heat the oven to 375° F.
  • 4. Heat a dash of oil in a large, heavy-based saucepan over a medium-high heat.
  • 5. Add the ground lamb, stirring with a wooden spoon to break up the lamb as it browns. Once browned, remove from the saucepan and set aside.
  • 6. Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes, or until softened.
  • 7. Return the browned ground lamb to the saucepan and add the tomatoes, vegetable stock, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat, partially cover and cook at a gentle simmer for 30 minutes, stirring occasionally.
  • 8. Stir in the chopped parsley and thyme and season with salt and pepper.
  • 9. Lightly grease a medium-sized oven-safe dish. Spoon in lamb filling and top with the sweet potato slices.
  • 10. Sprinkle the grated cheese over the sweet potato slices and place in the oven to cook for 25 minutes or until hot and bubbling.
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