Sweet Potato Shepherd's Pie (Healthier Twist)

Ingredients

• 800 g sweet potatoes, peeled and cut into 3 cm chunks
• 500 g lean minced beef (or ground turkey for a leaner option)
• 1 medium onion, finely diced (about 120 g)
• 2 cloves garlic, minced
• 2 medium carrots, diced (about 150 g)
• 100 g frozen peas
• 100 g button mushrooms, sliced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 250 ml low-sodium beef or vegetable stock
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 sprig fresh rosemary, finely chopped (or 1/2 tsp dried)
• 1 tbsp olive oil (or 1 tbsp neutral oil like sunflower)
• 1 tbsp wholegrain mustard (optional, for extra depth)
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry) to thicken if needed
• 2 tbsp Greek yogurt (or low-fat milk) for the mash
• 1 tbsp light soy sauce (optional, for a local umami touch)
• Salt and black pepper to taste
• Chilli padi or sambal oelek, to serve (optional, Singapore-style kick)
• 2 tbsp grated Parmesan or low-fat cheddar (optional, for sprinkling)

Step-by-Step Method

1. Preheat oven to 200°C (fan 180°C). Prepare an ovenproof dish (about 22 x 30 cm) and set aside.
2. Roast or boil sweet potatoes: toss chunks with a little oil and roast at 200°C for 25–30 minutes until very tender and slightly caramelised, or boil in salted water for 15–20 minutes until soft. Drain well.
3. Make the mash: transfer sweet potato to a bowl, add Greek yogurt (or low-fat milk), a pinch of salt and pepper, and mash with a fork or ricer until smooth but still slightly textured. Set aside.
4. Cook the filling in a wok or frying pan: heat 1 tbsp oil over medium-high heat, add diced onion and cook 3–4 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
5. Add minced meat and increase heat to high to brown, breaking up lumps with a spatula. Cook 6–8 minutes until nicely caramelised in places — this gives depth similar to wok hei in a zi char stall.
6. Stir in carrots and mushrooms, cook 3–4 minutes, then add tomato paste, Worcestershire sauce, light soy (if using), mustard, thyme and rosemary. Cook 1–2 minutes to deepen the paste.
7. Pour in stock and bring to a simmer. Reduce heat to medium, simmer 6–8 minutes until vegetables are tender and sauce is slightly reduced. If too thin, stir in the cornstarch slurry and simmer until thickened. Taste and adjust seasoning like a zi char cook: a pinch of sugar, more soy or Worcestershire for balance.
8. Transfer the meat filling into the prepared dish and spread evenly. Spoon or pipe the sweet potato mash over the top, smoothing with a spatula or creating peaks for browning. Sprinkle Parmesan or cheddar if using.
9. Bake at 200°C for 18–22 minutes until filling is bubbling at the edges and the mash starts to brown. For extra colour, broil (grill) on high for 2–3 minutes but watch closely so it doesn’t burn.
10. Remove from oven and let rest 5 minutes. Serve hot with a drizzle of sambal or sliced chilli padi on the side for Singapore-style heat.
11. Leftovers: reheat portions in a 180°C oven for 10–12 minutes or in an air-fryer to crisp the top. For microwave reheating, cover and heat on medium, then crisp up in a hot oven if wanted.
12. Variations: for vegetarian version, swap meat for 400 g cooked lentils or chopped tempeh and add extra mushrooms; reduce stock slightly to avoid soggy filling.