Curried Lamb Sweet Potato Pie with Glazed Vegetables
By M&S Food
Published on 18 August 2025
Chef April Jackson puts a bold twist on a classic shepherd’s pie with her Curried Lamb Sweet Potato Pie for M&S’s Cooking with the Stars. Top tender spiced lamb with carrot and swede mash for a sweet twist, and veggie boost.Time and servings
1 hr 30 minsTotal time
4Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 2 tbsp olive oil
- 50g frozen chopped white onions
- 2 medium carrots, finely diced
- 1 tbsp garlic paste
- 1 tbsp all-purpose seasoning
- 1 tbsp Caribbean curry powder
- 4 thyme sprigs, leaves picked
- 2 bay leaves
- 1 scotch bonnet, pricked
- 400g M&S 20% fat lamb mince
- 250ml beef stock
- 80g frozen peas
- 1 tbsp cornflour, mixed with 1 tbsp water
- 450g pack M&S Carrot & Swede Potato Mash
- 3 tbsp unsalted butter
- 2 tbsp runny honey
- 550g baby carrots
- 75g diced pancetta
- 450g green beans
- 1 lemon, juice and zest
- 50g toasted pinenuts
- 1 tbsp parmesan, grated
- 10g parsley, chopped
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Heat a large pan over a medium-high heat. Add the oil along with the onions, chopped carrots and garlic. Add a pinch of salt, stir and cook until translucent.Step 2
Add the all-purpose seasoning, curry powder, leaves from 3 thyme sprigs, bay leaves and scotch bonnet until fragrant.Step 3
Add the lamb mince to the pan, break up and fry until browned, about 5 mins. Reduce the heat to low then pour over the stock. Bring to a simmer and gently cook for 20 mins, until thickened slightly.Step 4
Remove the bay leaves and scotch bonnet, then stir in the peas and cornflour mix then bring back to a simmer and remove from the heat.Step 5
Spoon the mixture into an ovenproof dish and top with carrot & swede mash. Bake for 40 mins, until golden and bubbling.Step 6
Meanwhile, add the butter to a small pan over low heat. Gently heat until golden and beginning to colour, with flecks of brown and smelling nutty. Remove from the heat then stir through the honey and remaining thyme leaves. Season to taste.Step 7
Meanwhile, spread the baby carrots over a greaseproof lined baking tray. Pour the hot butter glaze over and toss to combine, roast for 25 mins until tender.Step 8
For the green beans, spread the pancetta over a small baking dish and cook in the oven for 10 mins, until crisp. Cook the green beans in boiling water for 4 mins, until tender then drain well.Step 9
Mix the remaining olive oil to a serving dish with lemon juice, zest and pine nuts. Tip in the drained beans and toss with cooked pancetta and parmesan.Step 10
Serve the hot pie with glazed carrots, dressed beans and sprinkled with chopped parsley.