5 from 44 votes
Sweet Potato Shepherd’s Pie
Sweet Potato Shepherd’s Pie offers a comforting layered dish featuring a savory ground meat and vegetable filling topped with creamy mashed sweet potatoes. The filling is seasoned with smoked paprika, tomato paste, Worcestershire sauce, and thyme, creating a flavorful base paired with peas and spinach for added texture and color. The mashed sweet potato topping is enriched with yogurt, Parmesan, garlic powder, and seasoning, delivering a smooth, slightly sweet contrast to the savory filling, baked until golden and warm.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Calories:
446 kcal
Course:
Lunch
Cuisine:
American, International
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 446
% 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.