Sweet Potato Shepherd's Pie
User Reviews
5
15 reviews
Excellent
Sweet Potato Shepherd's Pie
Report
Sweet Potato Shepherd's Pie features mashed sweet potatoes with seasonings layered over a savory ground beef filling mixed with vegetables and herbs. The filling is cooked with tomato paste, Worcestershire sauce, and beef broth creating a rich sauce that complements the creamy, subtly spiced sweet potato topping. This hearty casserole combines earthiness from the vegetables, sweet notes from the potatoes, and tender beef, making it a filling and balanced meal option ideal for dinner.
Description
This Sweet Potato Shepherd's Pie starts with tender sweet potatoes boiled and mashed with butter, milk, salt, pepper, and garlic powder to create a smooth topping. The ground beef filling is prepared by sautéing onion, celery, and garlic, then browning the meat and combining it with tomato paste, flour, Worcestershire sauce, beef broth, and dried herbs to form a flavorful sauce. Mixed frozen vegetables add texture and color to the hearty filling. The mashed sweet potatoes are spread over the savory filling before baking. The recipe advises simmering the sauce slowly for the right thickness and suggests creating ridges in the mashed potatoes before baking for a crispier topping. This comforting dish offers a balance of sweet and savory flavors and a pleasing combination of creamy and tender textures.
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Ingredients
Mashed Sweet Potatoes:
- 1 ½ lbs. sweet potato 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. neutral cooking oil olive or avocado, generic cooking oil
- 1 cup sweet onion finely chopped
- 2 celery finely diced, ribs
- 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. thyme rosemary, and parsley, dried
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 1 ½ cups mixed vegetables frozen
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.
- 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.
- 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.
- 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.
- 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.
- Build the Pie: Spray an 11x7-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!
Notes
- Prep vegetables and mash potatoes a day ahead, storing separately in the refrigerator.
- Leftovers keep well refrigerated for up to 3-5 days and freeze safely for up to 3 months in airtight containers.
- Thaw frozen portions in the fridge before reheating in the oven at 350°F until warmed through.
- Simmer the sauce between broth additions to achieve proper consistency without thinning.
- Form ridges in mashed sweet potatoes before baking to encourage a crispier surface.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
76mg
(25%)
Sodium
712mg
(30%)
Potassium
808mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
14078IU
(282%)
Vitamin C
9mg
(10%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 712mg | 30% |
| Potassium | 808mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 14078IU | 282% |
| Vitamin C | 9mg | 10% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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