Sweet Potato Shepherd’s Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
393 kcal
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Course
Main Course
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Cuisine
American
Sweet Potato Shepherd’s Pie
Description
This Sweet Potato Shepherd’s Pie uses a filling of ground beef cooked with onion, mushrooms, garlic, carrots, and peas, seasoned with parsley, thyme, rosemary, tomato paste, and Worcestershire sauce. The filling is thickened with flour mixed into beef stock, creating a rich sauce that holds the vegetables and meat together.
The topping consists of sweet potatoes that are fork-pierced and microwaved until soft, then mashed with butter, milk, and salt to create a creamy layer. This mixture is spread over the filling before baking at 375°F, allowing the flavors to meld and the top to develop a light crust.
This dish serves as a filling main course suitable for cooler weather or anytime comfort food is desired. It pairs well with simple side salads or steamed greens. The sweet potato topping offers a different flavor profile compared to traditional mashed potatoes, adding natural sweetness that complements the savory filling.
The recipe can be adapted by using ground lamb, turkey, or even vegetarian substitutes. The dish freezes well when assembled in a casserole dish, making it convenient for future meals. When reheating from frozen, covering with foil helps retain moisture during longer baking times.
Ingredients
Filling:
- 2 teaspoons olive oil
- 1 yellow onion chopped, medium
- 8 ounces mushroom sliced
- 3 cloves garlic finely chopped
- 1.25 pounds ground beef can use ground lamb or turkey, 93% lean
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons parsley or 2 tablespoons fresh, dried
- 1 teaspoon thyme or 1 tablespoon fresh, dried
- 1 teaspoon rosemary or 1 tablespoon fresh, dried
- ¼ cup tomato paste
- 1 ½ tablespoons Worcestershire sauce (substitute gluten-free flour to keep this recipe gluten free)
- 2 tablespoons flour
- 1 cup beef stock unsalted or broth
- 2 cups pea frozen
- 2 cups carrot frozen
Sweet Potato Topping:
- 2.5 pounds sweet potato about 4 large potatoes, scrubbed clean
- 4 tablespoons milk 2%
- 1 tablespoon butter unsalted
- ¼ teaspoon kosher salt
Optional garnishes: flaky sea salt, fresh herbs
Instructions
- Preheat oven to 375°F.
- To make the filling, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, mushrooms, and garlic and cook until slightly softened 5-6 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until it is browned. Add the salt, pepper, parsley, thyme, rosemary, tomato paste, and Worcestershire sauce. Stir to combine well.
- Stir the flour and beef stock together in a small bowl. Pour the mixture into the skillet. Cook a couple of minutes until the sauce thickens. Stir in the frozen peas and carrots and cook another few minutes. Taste the filling and adjust seasoning as needed.
- To make the sweet potato topping, pierce the sweet potatoes all over with a fork. Place them on a plate and microwave 8-10 minutes until soft, turning them over halfway through. Let the potatoes cool slightly.
- Cut the potatoes in half and scoop out the flesh. Place the flesh in a food processor with the butter, milk, and salt. Purée until smooth. Alternatively, you can mash it all together in a bowl with a potato masher or fork.
- Spread the sweet potato topping evenly over the filling, covering the entire surface all the way to the edges. If you don't have a cast iron skillet or oven-safe skillet, you can transfer the filling to a casserole dish before adding the sweet potato topping.
- Bake the shepherd's pie in the oven 20-25 minutes until filling is warm and topping is lightly browned. Remove from oven and garnish with herbs and sea salt, if desired. Cool 10-15 minutes before serving.
Notes
- Assemble the shepherd's pie in a 9x9-inch casserole dish for freezing; wrap tightly and freeze up to 3 months.
- To reheat from frozen, thaw overnight in the refrigerator and bake at 375°F for 25-30 minutes until heated through.
- Baking from frozen takes about 1 hour; cover with foil for the first 30-40 minutes to prevent drying, then remove the foil to brown the top.
- Substitute ground turkey, lamb, or plant-based crumbles to vary or adapt the filling; for vegan versions, use vegan butter and non-dairy milk for the topping.
- Modify the seasoning with spices like chili powder and cumin for a TexMex twist that complements the sweet potato topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 64mg | 21% |
| Sodium | 910mg | 38% |
| Potassium | 1458mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 31502IU | 630% |
| Vitamin C | 15mg | 17% |
| Calcium | 113mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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