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Prep time:

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Serves: 4

By BertieBotts



  • 1 onion (small)

  • 1 tsp honey

  • 500g lamb mince

  • 1 parsnips

  • 1 tbsp dried mint

  • 1 handful frozen peas

  • 1 jar thyme (or rosemary, tarragon, Herbes de Provence etc)

  • 1kg sweet potatoes

  • 2 tbsp plain flour or cornflour

  • 1 splash Worcestershire sauce


  1. Fry the mince in a large saucepan with the onion. Don't drain the fat as it forms the base for the gravy.
  2. When almost all the mince is sealed, add a generous splash of white wine, some freshly ground black pepper and some mint. (You will need a LOT if using dried, probably about a tbsp - taste and check) and some other herbs. I recommend thyme and rosemary, or Herbes de Provence. Tarragon would probably be nice as well.
  3. Chop the parsnip up into small chunks and add to the mince. Leave to simmer for a while with a lid on the pan.
  4. Just before you are ready to transfer into the oven, stir in a teaspoon of clear honey and add a handful of frozen peas.
  5. If the juices/gravy are runny, stir through some flour to thicken to your preference. We like it quite sticky rather than runny.
  6. Taste and adjust the seasoning if necessary.
  7. Meanwhile, peel, chop and slice the sweet potato into small pieces and put on to steam or boil until soft.
  8. Mash the sweet potato. You can add unsalted butter, cream, and/or thyme if you like.
  9. Place the mince mixture into an ovenproof dish, flatten down gently and top with the sweet potato mash.
  10. Dot with butter (unless dairy free) and sprinkle with black pepper, then place in a preheated oven at 200C/Gas Mark 6 for about 15-20 minutes or until the peaks appear golden brown.

Handy Hint

The longer you leave the mince to simmer, the more flavour it will have. You can do the mince part in the slow cooker easily as the sweet potato only takes about 5 minutes to get soft.

Additional Information

  • lamb

  • Make Ahead

  • Kids can help

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • BertieBotts 12/08/09 22:29

    I first made this with a potato topping and it was very nice, so I decided to try it with sweet potato which we all liked as well. I think it's a little bit different to the standard shepherd's pie and the sweet potato is nice and filling.