Vegetarian Shepherd's Pie With Sweet Potato Topping

Prep Time
Cook Time
2h 25m
Ready In

"From a feature in our daily paper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (382.3 g)
  • Calories 286.9
  • Total Fat - 18.2 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 30.2 mg
  • Sodium - 429.7 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 5.5 g
  • Sugars - 10.6 g
  • Protein - 13.1 g
  • Calcium - 184.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 47.5 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a big pot and add onion, garlic and chilli for a few minutes to soften and then add the vegetables, combining well and cook for a few minutes, adding extra oil if needed.

Step 2

Now add the can of tomatoes and seasoning and bring to the boil and simmer for about an hour until softened and then add the chickpeas and rosemary.

Step 3

Spoon mix into an ovenproof dish.

Step 4

Mash - cook the sweet potatoes in salted water until tender and then drain and return to the pot on the heat to dry out a little and then add the butter and milk and mash by hand or puree if your prefer that consistency.

Step 5

Spread mash over the vegetables and top with cheeses.

Step 6

Grind over black pepper and bake at 180C for about 35 minutes or until golden.

Tips & Variations

No special items needed.



Delicious and very filling too! I didn't have any onions or chili peppers so sprinkled some onion powder in and used Rotel tomatoes for the canned tomatoes. This makes a lot! Thanks for sharing!

review by:
(3 Feb 2017)