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Beef and Spinach Shepherd’s Pie with Creamy Sweet Potato Mash

Updated: Apr 2, 2020

The perfect kind of comfort food. Topped with creamy sweet potato mash and packed with delicious ground beef and vegetables!

Serves: 4 - 5

Ready in: 45 minutes


  • 2 large sweet potatoes, peeled and diced

  • ½ cup milk of choice

  • 100g butter of choice (I use lite Nuttelex)

  • 500g minced lean beef

  • 3 tbsp infused garlic olive oil

  • 1 bunch green shallots, diced

  • 120g baby spinach leaves

  • 2 medium zucchinis, grated

  • 50g or ¾ cup tomato paste

  • 1 cup frozen diced mixed vegetables, thawed

  • 3/4 cup beef stock

  • 1/2 tbsp balsamic vinegar

  • 1 tsp dried basil

  • 1/2 cup shredded parmesan cheese


Step 1. Preheat oven to 190°C and grease a medium baking dish

Step 2. Add the sweet potato to a medium pot of boiling water and cook for 10-15 minutes or until soft. Drain and return to pot. Add the milk, butter and mash until smooth. Season with salt and pepper to taste and then set aside

Step 3. In a large pan, add the infused garlic olive oil, beef, green shallots and cook on high until the beef is cooked through

Step 4. The add the grated zucchini, tomato paste, beef broth, balsamic vinegar, basil and cook for 2-3 minutes. Add the thawed vegetables and baby spinach and cook until the spinach is wilted

Step 5. Transfer the meat mixture to your prepared baking tray. Top with the sweet potato mash and spread evenly. Sprinkle shredded parmesan over the top. Bake for 15 minutes or until the cheese has melted and turned a light golden brown

Step 6. Remove from oven and serve with side of salad or parsley sprinkled on top.

Note: If you don't have garlic infused olive oil, use extra virgin olive and 3 crushed cloves of garlic

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try this recipe or share an image of your meal prep on social media, so that I can feature you on my Instagram story

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