Sunday Cook-Up Sweet Potato and Pumpkin Pie

Your meal-prep prayers have been answered! This delicious take on the classic Shephard’s Pie is ideal for making ahead of time and portioning out for easy lunches and dinners through the week.


  • 1 Tbsp olive oil (I use cold pressed)
  • ¼ tsp cinnamon
  • 1 Tbsp mixed herbs
  • 2 cups passata sauce
  • 500g turkey mince or 5-star lean beef mince
  • 1 Tbsp minced garlic (from jar)
  • 2 brown onions
  • 2 large sweet potatoes
  • ½ butternut pumpkin
  • 1 cup frozen peas
  • 1 red capsicum
  • 1 carrot
  • 1 zucchini
  • 1 cup spinach


Cut sweet potato and pumpkin into cubes and place in stove top steamer for 10 minutes

Once cooked, mash sweet potato and pumpkin together for top of pie, set aside

Dice onion, capsicum, carrot, and zucchini, set aside

Add oil to large pan

Add onion and garlic, cook for 2 minutes

Add mince, cook until brown

Add peas, capsicum, carrot and zucchini, mixed herbs, and passata, cook for 10 minutes

Add mince mixture to ovenproof dish, top with a layer of spinach leaves, followed by the sweet potato and pumpkin mash

Cook in preheated oven at 180 degree for 20 minutes.

4 Responses to “Sunday Cook-Up Sweet Potato and Pumpkin Pie”

  1. Samantha Matthews says:

    What can I say. This pie was a HUGE winner in our house!! Simple, quick, tasty and delicious! Definitely our kind of dinners. My 2 kids 6 & 3 ate every little bit and asked for it again tomorrow 👌😋

    • Yay!!! Nothing makes me happier then hearing children and lets face the bigger children aka men enjoy eating such healthy meals. Heres hoping that my children are good eaters too. Thank you for the love Sam, Big Love, JL xx

  2. Lorna Shirra says:

    Made this and was delicious, froze the left over for next week.

  3. So happy you enjoyed this Lorna. Be sure to check out the next winter comfort meal.

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