Inspired by the Sunday Style exclusive recipe by Donna Hay, I baked these spicy shepherd’s pies.  They were such a hit in our family and so tasty that I couldn’t resist not sharing them with you.

pie 3_opt


  • 1.5kg sweet potato, peeled and chopped
  • 1/4 cup extra hiring olive oil
  • 2 brown onions, chopped
  • 2 medium carrots, peeled and chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground corriander
  • 500g lamb mince (or I used beef)
  • 1 x 400g can chopped tomatoes ( I used whole Roma and chopped them myself)
  • 1 cup of beef stock
  • 2 cups coarse sourdough breadcrumbs
  • sea salt, cracked black pepper




Preheat the oven to 180C.  Boil the sweet potato in a large saucepan for 10-12 minutes.  Drain, mash and set aside.

Heat 2 tablespoons of oil in a large saucepan or deep sided frying pan over high heat.  Cook onion and carrot for 8 to 10 minutes stirring until soft.  Add the spices and mince of your choice and cook.  I used a wooden spoon to break down any lumps.  Cook until the mince is cooked through.  Add the tomatoes and stock and simmer for 15 minutes.

Spoon the mince into ramekins like I have used or you can use a 3 litres capacity baking dish.  I liked the idea of individual ramekins as they were perfect for left overs and lunch the next day.

Toss pepper and salt into the breadcrumbs.  I used my food processor to crumb the bread.  I also sprinkled a little olive oil over the crumbs.

Top the meat mixture with the sweet potato and then the breadcrumbs.

Bake for 40 mins or until golden.  Mine didn’t take 40 mins as they were smaller so 20 minutes was all it took.


This was delicious the next day, reheated for lunch.  You could also try parsnip mash or just plain old potato mash for the topping.

You can also freeze this recipe for up to 1 month.

Let me know if you bake this delicious dinner/lunch.

Happy cooking.