Table of Contents
There are a few traditional dishes that always come to mind when someone mentions the ultimate comfort food…
Chicken Pot Pie. Chicken Noodle Soup. And of course, Shepherd’s Pie. (Or this irresistible Mini Shepherd’s Pie Recipe!)
So when the first cool front of the season blew in, I immediately had a hankering for shepherd’s pie. When I looked in my pantry I had almost all of the ingredients on hand… except for those potatoes.
But what I did have?! Sweet Potatoes!!
The subtly sweet addition of mashed sweet potatoes balances out the savory ground beef and vegetable filling tremendously well.
What is Shepherd’s Pie?
Sometimes called cottage pie, shepherd’s pie is a classic comfort food that originated in the United Kingdom. The casserole-style dish generally consists of ground meat in a gravy topped with mashed potatoes. There are many variations of the recipe that include different meats or veggies. This particular recipe uses nutritious sweet potatoes in place of the usual mashed potatoes.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Sweet potatoes. Measure out exactly 1 ½ pounds of either garnet or jewel. For a traditional shepherd’s pie use russet potatoes instead.
- Ground beef. Find a fat ratio of 90/10 or 93/7. You don’t want it too fatty or it will be runny. Beef tastes amazing, but you can swap it out for lean ground turkey or even lamb.
- Tomato paste. In addition to adding a nice depth of flavor, this thickens the sauce. Do not substitute with tomato sauce or diced tomatoes.
- Worcestershire sauce. For the perfect touch of umami, don’t forget this condiment- it’s my secret ingredient!
- Dried herbs. Thyme, rosemary, and parsley are all included in the filling. While you can use fresh herbs, you will need more than what is called for in dried.
- Frozen vegetables. Pick a mix of corn, peas, and carrots.
How to Make Sweet Potato Shepherd’s Pie
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prep the potatoes. Use a vegetable peeler to remove the skin from the potatoes. Cut them into uniform 1-inch cubes. If you make the chunks larger they will take longer to cook.
- Boil the sweet potatoes. Add peeled and cubed potatoes to a large pot, cover with 1 inch of cold water and bring to a boil. Once boiling, reduce heat to a simmer (uncovered) and cook for 10-12 minutes, or until they pierce easily with a fork. Drain the cooked potatoes in a colander. If you don’t want to boil them, you can also Bake Sweet Potatoes in the Oven or cook Instant Pot Sweet Potatoes.
- Mash the sweet potatoes. Return the potatoes to the pot that you used for boiling. Mash the potatoes along with melted butter, milk, salt, pepper, and garlic powder. A potato masher or fork works well for this. Alternatively, you can add the ingredients to the bowl of a food processor and purée for 20-30 seconds. (This makes the topping silky smooth and is what I prefer to do!)
- Make the ground beef filling. Sauté the onion and celery in olive oil in a skillet over medium heat for 3-4 minutes. Mix in the garlic and cook for an additional minute. Add the ground beef to the pan and cook for 7-8 minutes or until it is completely cooked. Break apart the meat with a potato masher into fine crumbles. Mix in the tomato paste and flour to the meat and veggie mixture. Pour in the Worcestershire sauce and ½-cup of broth. Simmer until the sauce begins to thicken and then add in the remaining broth in ¼-cup increments, waiting between each addition for the sauce to thicken up. Toss in the herbs, salt, pepper, and frozen mixed vegetables and continue simmering until they’re heated through.
- Layer it up. Spray an 11×7-inch casserole dish with non-stick cooking spray and pour in the ground meat mixture so it covers the bottom. Place dollops of the sweet potato mash all over and then spread it over the base. Leave some peaks of the fluffy mashed sweet potato topping if you’d like for it to get slightly crispy.
- Bake in the oven. Bake in a preheated 400°F oven for 25-30 minutes. Popping it under the broiler at the end is a great way to get crispier potatoes that are golden brown. Serve this complete meal with some fresh parsley, if preferred.
FAQs
Can I use instant potatoes?
For a quick and easy topping for your shepherd’s pie, instant potatoes instead of regular potatoes may be used.
Can I make a regular shepherd’s pie?
You sure can! Just swap out the sweet potatoes for white potatoes, like russet.
Can I use ground turkey or lamb instead of beef?
Yes, any ground meat can be substituted for the beef in shepherd’s pie.
Other Sweet Potato Recipes
If you love this root veggie, then you’re in luck! Check out this handy round up of Sweet Potato Recipes and whip up any of these delicious recipes when the craving strikes.
More Cozy Comfort Food Recipes
Ready to explore more comfort food favorites? Snuggle up with any of these tasty dishes.
Tap stars to rate!
Sweet Potato Shepherd’s Pie
A traditional dish gets a flavor upgrade in this best-ever Sweet Potato Shepherd's Pie recipe! The subtle sweetness of the mashed potatoes pairs exceptionally well with the rich filling made of ground beef, vegetables, and a thick and hearty sauce.
email this recipe!
Enter your email and we’ll send it directly to you.
Ingredients
Mashed Sweet Potatoes:
- 1 ½ lbs. sweet potatoes peeled and cut into 1-inch cubes
- 4 Tbsp. butter melted
- ½ cup milk oat or cashew milk
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ⅛ tsp. garlic powder
Ground Beef Filling:
- 2 Tbsp. oil olive or avocado
- 1 cup sweet onion finely chopped
- 2 celery ribs finely diced
- 3 cloves garlic finely minced
- 1 ½ lbs. ground beef 90/10 or 93/7
- 3 Tbsp. tomato paste
- 2 Tbsp. all purpose flour or a gluten-free 1-to-1 blend
- 2 Tbsp. Worcestershire sauce
- 1 ½ cups beef broth regular sodium
- ¾ tsp. each of dried thyme rosemary, and parsley
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 ½ cups frozen mixed vegetables
Instructions
- Boil the Sweet Potatoes: Add peeled and cubed sweet potatoes to a large pot and then cover with 1 inch of cold water. Bring the potatoes to a boil. Reduce heat to a simmer and cook for 10-12 minutes, uncovered. Once the potatoes pierce easily with a fork, drain them in a colander in the sink.1 ½ lbs. sweet potatoes
- Mash the Potatoes: Add the cooked potatoes back to the pot along with the butter, milk, salt, pepper, and garlic powder. Mash with a potato masher or fork until your desired consistency is reached. Alternatively, you can add the ingredients to the bowl of a food processor and puree for 20-30 seconds.4 Tbsp. butter, ½ cup milk, ¾ tsp. salt, ¼ tsp. black pepper, ⅛ tsp. garlic powder
- Sauté the Veggies: Place a large skillet over medium heat and add oil, onion, and celery. Cook for 3-4 minutes and then add garlic. Continue cooking for 1 minute.2 Tbsp. oil, 1 cup sweet onion, 2 celery ribs, 3 cloves garlic
- Cook the Beef: Push vegetables to the side and add ground beef. Cook for 7-8 minutes, or until it is cooked through. Mash the beef with a potato masher to get fine crumbles.1 ½ lbs. ground beef
- Season and Simmer: Mix in tomato paste and flour. Pour in Worcestershire sauce and ½ cup of broth. Simmer until the sauce begins to thicken and then add in the remaining broth in ¼ cup increments, waiting between each addition for the sauce to thicken up. Add herbs, salt, pepper, and frozen mixed vegetables and continue simmering until they’re heated through.3 Tbsp. tomato paste, 2 Tbsp. all purpose flour, 2 Tbsp. Worcestershire sauce, 1 ½ cups beef broth, ¾ tsp. each of dried thyme, ¾ tsp. salt, ¼ tsp. black pepper, 1 ½ cups frozen mixed vegetables
- Build the Pie: Spray an 11×7-inch baking dish with non-stick cooking spray and spread out the ground beef filling in the bottom. Place dollops of the mashed sweet potatoes all over and then spread it to cover the filling. Leave some peaks of mashed potatoes if you’d like for the topping to get slightly crispy.
- Bake the shepherd’s pie in a 400 degree oven for 25-30 minutes. Add it to a high broiler for 2-3 minutes at the end to get the topping extra crispy.
- Serve with a sprinkle of parsley and enjoy!
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
Video
Notes
- Prep-Ahead: Chop the veggies, cook and mash the potatoes, and refrigerate in separate containers one day in advance. You can also measure out and mix the dried herbs, just keep them at room temperature.
- Storage: Place leftovers in an airtight container in the refrigerator for up to 3-5 days. If you are freezing in individual portions make sure to chill the entire thing in the fridge first, as it will hold together better when cutting. Then seal in a freezer-safe airtight container and freeze for up to 3 months. Bake in a 350°F oven until heated through. You can also microwave the leftovers.
- Sauce. Take the time to let the sauce simmer between additions of broth to ensure the right consistency.
- Potatoes. Achieve a crispier topping by creating ridges in the mashed potatoes.
Nutrition
Calories: 430kcal, Carbohydrates: 28g, Protein: 19g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 712mg, Potassium: 808mg, Fiber: 5g, Sugar: 6g, Vitamin A: 14078IU, Vitamin C: 9mg, Calcium: 68mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe?Leave a comment below!
