A solo-sized slice of CWA comfort – with a sweet potato twist
👋 Hey there solo cook!
There’s something unmistakably comforting about shepherd’s pie. Maybe it’s the golden mash top. Maybe it’s the slow-simmered lamb mince underneath, dotted with peas, carrots, and a few sneaky healthy upgrades. Whatever the magic is, this version has all the cosy vibes of a CWA dinner without the giant baking tray.
This one’s just for you — a solo-sized shepherd’s pie you can whip up with one pan and one ramekin (or oven-safe bowl). And because we like a slightly healthier lean, we’ve swapped in sweet potato for a fibre-filled mash top and loaded the filling with veg.
Perfect for a winter night when you want something warm, nostalgic, and just a little bit fancy.
🧠 Nutritional Highlights
- Iron & Zinc from lamb – supports energy and immune health
- Beta-Carotene from sweet potato – good for your skin and eyes
- Fibre from peas, carrots, and onion – for happy digestion
- Protein – 29g per serve, to keep you full and satisfied
💪 Per serve: ~465 calories | 29g protein | 9g fibre
🛒 Ingredients (Serves 1)
For the Mash Top:
- 1 small sweet potato (about 200g), peeled and cubed
- 1 tsp butter or olive oil
- Salt and pepper, to taste
For the Filling:
- 1 tsp olive oil
- ½ small onion, finely diced
- 1 small garlic clove, minced
- 100g lamb mince
- ¼ tsp dried thyme
- 1 small carrot, diced
- ¼ cup frozen peas
- 1 tsp Worcestershire sauce
- 1 tsp tomato paste
- ⅓ cup beef stock (or water + stock cube)
- Optional: dash of red wine if you’ve got some open
- Salt and pepper to taste
👩🍳 Instructions
1. Boil your sweet potato
Place sweet potato in a small pot of salted water and boil for 10–12 minutes, or until soft. Drain and mash with butter or olive oil. Season well. Set aside.
2. Sauté your base
Heat olive oil in a small pan. Add onion and cook for 3–4 minutes until soft. Add garlic and cook for another 30 seconds.
3. Brown the lamb
Add lamb mince and cook until browned, breaking it up with your spoon. Sprinkle over thyme, stir in tomato paste and Worcestershire sauce, and let it all mingle for a minute.
4. Simmer the filling
Add carrots, peas, and stock. Simmer gently for 8–10 minutes until the mixture is thick and carrots are tender. Season with salt and pepper to taste.
5. Assemble the pie
Spoon the lamb filling into a lightly greased ramekin or small oven-safe dish. Top with mashed sweet potato and smooth with the back of a spoon. For extra browning, drag a fork across the top for ridges.
6. Bake until golden
Pop in a preheated oven at 200°C (fan 180°C) for 15–20 minutes until golden on top and bubbling around the edges.
🔁 Reheat & Storage Tips
- Fridge: Keeps well in the fridge for 2–3 days.
- Reheat: Microwave for 2–3 minutes or oven reheat at 180°C for 10–15 mins.
- Freezer-friendly: Yes! Freeze before baking, wrapped tightly. Defrost and bake fresh when ready.
🔄 Swaps & Variations
- No lamb? Use beef mince or even lentils for a veg-friendly version.
- Top with regular potato if you prefer it classic.
- Add chopped mushrooms for extra umami (just sauté with the onions).
- Cheese lover? Sprinkle grated parmesan or cheddar on top before baking.
✅ Why You’ll Love It
✔ CWA-inspired comfort in a ramekin
✔ Quick enough for weeknights
✔ Loaded with veggies without tasting “healthy”
✔ No leftovers – just right for one
💬 Your Turn!
If this little solo shepherd’s pie gave you warm fuzzy grandma-dinner feels, let me know!
Drop a comment below, tag #Plan4One on Instagram, or subscribe for more nostalgic classics made for one.
