Description
This Sweet Potato Shepherd’s Pie is a comforting and nutritious twist on the traditional dish, featuring creamy mashed sweet potatoes topping a savory ground beef and vegetable filling. Perfect for a family dinner, it combines tender sweet potatoes, seasoned ground beef, and a mix of vegetables baked to golden perfection.
Ingredients
Scale
Mashed Sweet Potato Topping
- 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)
- â…› 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. dried thyme
- ¾ tsp. dried rosemary
- ¾ tsp. dried 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 cover with 1 inch of cold water. Bring to a boil, then reduce heat to a simmer and cook uncovered for 10-12 minutes until potatoes pierce easily with a fork. Drain in a colander.
- Mash the Potatoes: Return cooked potatoes to the pot. Add melted butter, milk, salt, pepper, and garlic powder. Mash with a potato masher or fork until desired consistency is reached. Alternatively, puree with a food processor for 20-30 seconds.
- Sauté the Veggies: Heat oil in a large skillet over medium heat. Add chopped onion and diced celery, cooking for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Cook the Beef: Push the vegetables to one side of the skillet and add ground beef to the other side. Cook for 7-8 minutes until browned and cooked through, breaking it up into fine crumbles with a potato masher as it cooks.
- Season and Simmer: Stir in tomato paste and flour, then add Worcestershire sauce and ½ cup beef broth. Simmer until the sauce thickens. Gradually add the remaining beef broth in ¼ cup increments, waiting for the sauce to thicken after each addition. Add dried thyme, rosemary, parsley, salt, pepper, and frozen mixed vegetables. Continue simmering until vegetables are heated through.
- Build the Pie: Spray an 11×7-inch baking dish with non-stick cooking spray. Spread the beef and vegetable filling evenly on the bottom. Dollop mashed sweet potatoes over the filling and spread to cover completely, leaving some peaks for a crispy topping.
- Bake: Preheat oven to 400°F (200°C). Bake the shepherd’s pie for 25-30 minutes. For an extra crispy topping, broil on high for 2-3 minutes at the end.
- Serve: Garnish with a sprinkle of fresh parsley and serve warm. Enjoy your comforting Sweet Potato Shepherd’s Pie!
Notes
- For creamier mashed sweet potatoes, add more milk as needed.
- You can substitute ground turkey or lamb for ground beef if preferred.
- Use gluten-free flour blend to make this recipe gluten-free.
- If vegan adaptation is desired, replace beef with plant-based crumbles and butter with vegan butter.
- Let the pie rest for 5 minutes after baking for easier serving.
