Shepherd's Pie

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 265kcal
Author: Matt Cooney


  • 600g 5% fat beef mince (or Quorn mince for vegetarian)
  • 500g sweet potatoes (peeled and diced)
  • 500g carrots (peeled and diced)
  • 100g frozen peas
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 8 sliced mushrooms
  • 400ml stock (beef or vegetable)
  • 100ml skimmed milk
  • 1 tablespoon Worcestershire sauce
  • salt & pepper
  • 1 kcal spray
  • herbs (parsley, thyme, rosemary) (fresh or dried)


  • Preheat oven to 200 degrees Celsius.
  • Heat a wok on medium and spray with 1 kcal spray.
  • Add the onion and garlic and sweat for a minute or two.
  • Add in the mince cooking until brown.
  • Add in the mushrooms and frozen peas.
  • Pour in the stock and bring to a simmer for about 5 minutes to let it reduce slightly.
  • Season with salt, parsley and thyme.
  • Add in the Worcestershire sauce.
  • Meanwhile to make the mash topping, add the carrots and sweet potatoes to a separate pot and fill with cold water. Bring to the boil and simmer for about 10 minutes or until both the carrots and sweet potatoes are tender.
  • Drain the carrots and sweet potatoes. Add in about 100ml of hot milk and begin mashing until you have a smooth creamy consistency. 
  • Season the mash with salt, pepper and rosemary.
  • Pour the mince mixture into a large pie dish.
  • Spoon the mash over the mince mixture and spread evenly with a fork. 
  • Spray with 1 kcal spray.
  • Bake for 20 minutes until the top is starting to colour and the mince is bubbling at the edges. Flash under the grill to brown if you like!


Calories: 265kcal | Carbohydrates: 30g | Protein: 25g | Fat: 5g