Sweet Potato Shepherd’s Pie Recipe
A hearty and nutritious Sweet Potato Shepherd’s Pie combining a savory ground beef and vegetable filling with a smooth, vibrant sweet potato topping. This comforting dish offers a flavorful twist on the classic shepherd’s pie, using sweet potatoes for a naturally sweet and vitamin-packed crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Filling:
- 2 teaspoons olive oil
- 1 medium yellow onion, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, finely chopped
- 1.25 pounds 93% lean ground beef (can use ground lamb or turkey)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried parsley (or 2 tablespoons fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- ¼ cup tomato paste
- 1 ½ tablespoons Worcestershire sauce (substitute gluten-free alternative to keep gluten free)
- 2 tablespoons flour
- 1 cup unsalted beef stock or broth
- 2 cups frozen peas and carrots
Sweet Potato Topping:
- 2.5 pounds sweet potatoes, scrubbed clean (about 4 large potatoes)
- 4 tablespoons 2% milk
- 1 tablespoon unsalted butter
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven and prepare filling: Preheat oven to 375°F. Heat olive oil in a 10-inch cast iron skillet over medium heat. Add chopped onion, mushrooms, and garlic, cooking for 5-6 minutes until softened.
- Cook the meat and season: Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Stir in salt, pepper, parsley, thyme, rosemary, tomato paste, and Worcestershire sauce to combine fully.
- Thicken the sauce and add vegetables: Mix flour and beef stock in a small bowl. Pour this mixture into the skillet and cook for a couple of minutes until the sauce thickens. Stir in frozen peas and carrots and cook for a few more minutes. Taste and adjust seasoning as needed.
- Prepare the sweet potatoes: Pierce sweet potatoes all over with a fork and microwave on a plate for 8-10 minutes, turning halfway through, until soft. Let cool slightly.
- Make the sweet potato topping: Cut sweet potatoes in half, scoop out the flesh, and place it in a food processor with butter, milk, and salt. Purée until smooth, or alternatively mash by hand with a masher or fork.
- Assemble the shepherd’s pie: Spread the sweet potato topping evenly over the meat and vegetable filling, covering the entire surface to the edges. If not using a cast iron skillet, transfer filling to an oven-safe casserole dish before adding topping.
- Bake the pie: Bake in the preheated oven for 20-25 minutes until the filling is warm and the sweet potato topping is lightly browned.
- Serve and garnish: Remove from oven and optionally garnish with fresh herbs and a sprinkle of sea salt. Let cool 10-15 minutes before serving.
Notes
- This sweet potato shepherd’s pie freezes very well; assemble in a 9×9-inch casserole dish, cool completely, wrap tightly, and freeze for up to 3 months.
- To reheat from frozen, thaw overnight in the refrigerator then bake at 375°F for 25-30 minutes or bake covered with foil for 30-40 minutes if heated directly from frozen, then uncover and bake another 20-30 minutes.
- You can substitute ground turkey or lamb for beef, or use veggie crumbles or lentils with vegan butter and nondairy milk to make it vegetarian or vegan.
- Feel free to customize seasonings; for example, a TexMex version with chili powder and cumin pairs wonderfully with the sweetness of the potatoes.
Keywords: sweet potato shepherd's pie, ground beef recipe, healthy shepherd's pie, classic shepherd's pie with sweet potato, comforting dinner, easy baked casserole
Find it online: https://tastybella.com/sweet-potato-shepherds-pie-recipe/
