Sweet Potato Shepherd’s Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
446 kcal
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Course
Lunch
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Cuisine
American, International
Sweet Potato Shepherd’s Pie
Description
This Sweet Potato Shepherd’s Pie begins with a filling of ground chicken (or other ground meats), sautéed with diced onion, carrots, garlic, and thickened with flour. Tomato paste, Worcestershire sauce, smoked paprika, and thyme provide a smoky, savory flavor foundation complemented by chicken broth, peas, and fresh chopped spinach for moisture and freshness.
The topping consists of boiled and mashed sweet potatoes combined with Greek yogurt, Parmesan cheese, garlic powder, salt, and black pepper, resulting in a creamy and slightly tangy layer. When baked, the sweet potato topping forms a lightly browned crust, contrasting with the tender and moist filling beneath.
The dish is ideal for a comforting dinner and can be reheated or frozen. Substitutions such as russet potatoes for the topping or frozen corn for peas are possible. Adjustments in seasoning and toppings can tailor the dish to your preference.
Cutting sweet potatoes into small pieces before boiling reduces cooking time. For beef or lamb fillings, excess fat should be drained to prevent a watery filling. Reheating is best done in an oven to maintain the topping texture.
Ingredients
Mashed Sweet Potatoes:
- 2 large sweet potato peeled and cut into quarters
- 2 - 3 tablespoon yogurt or butter, plain, Greek
- ¼ cup Parmesan Cheese optional but so delish, grated or shredded
- ½ teaspoon garlic powder
- ½ - 1 teaspoon salt
- ½ teaspoon black pepper
- 1 - 2 tablespoon parsley chopped, to garnish at the end, or chives
The Filling:
- 1 lb ground chicken ground turkey, 94% lean ground beef, or ground lamb
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 large carrot cut into coins
- 3 large garlic minced, cloves
- 2 tablespoon all-purpose flour gluten-free
- 1 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 2 - 3 teaspoon smoked paprika
- 1 teaspoon thyme dried
- 1 cup chicken broth or vegetable broth
- 1 cup peas frozen
- 3 - 4 cups spinach roughly chopped, fresh
Instructions
- Prep: Preheat the oven to 400°F and lightly grease a 9x9” or 7x11” baking dish with some avocado or olive oil spray.
- Make the mashed sweet potatoes. In a large pot, add sweet potato pieces and cover with water (about 1 inch above). Bring to a boil, then reduce to a simmer and cook for 8-14 minutes until fork-tender. Drain and mash with a potato masher or fork. Mix in Greek yogurt (or butter), Parmesan (optional), garlic powder, salt, and black pepper. Adjust seasoning if needed, then set aside.
- Prep the Filling: Heat olive oil in a large pan over medium heat. Add diced onion and carrots, cooking for 5-7 minutes until softened. Stir in garlic and cook for another minute. Sprinkle gluten-free flour over the veggies and stir for 1 minute. Push the veggies to the side and add ground meat (chicken, turkey, beef, or lamb). Cook until browned, breaking it apart as it cooks. If using beef or lamb, drain excess fat. Stir in tomato paste, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Cook for 6-8 minutes. Add broth, frozen peas, and chopped spinach. Simmer for 5-8 minutes until thickened and spinach wilts.
- Assemble & Bake: Transfer the filling to a 9x9” or 7x11” baking dish. Spread the mashed sweet potatoes evenly on top. Bake for 25-30 minutes until the top starts to brown. For extra crispiness, broil for 5 minutes.
- Cool & Enjoy: Allow the shepherd’s pie to cool for 5-10 minutes before serving. Garnish with chopped parsley or chives. Enjoy!
Notes
- Cut sweet potatoes into small pieces before boiling to reduce cooking time.
- Drain excess fat when using beef or lamb to prevent a watery filling.
- Frozen peas can be swapped with frozen corn if preferred.
- Greek yogurt can be substituted with sour cream, unsalted butter, or olive oil in the mashed topping.
- This shepherd’s pie can be frozen unbaked for 2 to 3 months; thaw in the refrigerator before baking.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat in the oven to maintain topping crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 657mg | 27% |
| Potassium | 1753mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 36098IU | 722% |
| Vitamin C | 33mg | 37% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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