Sweet Potato Shepherd’s Pie

Why You’ll Love This Recipe

Sweet Potato Shepherd’s Pie brings together the best of both worlds — a hearty, savory filling and a creamy, naturally sweet topping. The sweet potatoes add a vibrant color and a boost of nutrients, making it a healthier alternative to traditional mashed potato versions. It’s also flexible enough to make vegetarian or vegan with a few simple swaps. Whether you’re looking for a family-friendly comfort meal or an impressive dish for guests, this recipe delivers warmth, flavor, and nourishment in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Butter or olive oil
• Milk or cream (or dairy-free alternative)
• Salt and pepper
• Ground beef, lamb, turkey, or lentils (for a vegetarian version)
• Onion, diced
• Garlic, minced
• Carrots, diced
• Celery, chopped
• Frozen peas or corn
• Tomato paste
• Worcestershire sauce (or soy sauce for vegetarian)
• Beef, chicken, or vegetable broth
• Fresh or dried thyme
• Olive oil for cooking

Directions

1. Preheat your oven to 400°F (200°C).
2. Boil the sweet potatoes until tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper until creamy. Set aside.
3. In a large skillet, heat olive oil and sauté the onions, garlic, carrots, and celery until softened.
4. Add the ground meat (or lentils) and cook until browned.
5. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
6. Pour in the broth and simmer for 5–10 minutes, until the mixture thickens slightly.
7. Add peas or corn and stir to combine.
8. Spread the filling evenly into a baking dish.
9. Top with the mashed sweet potatoes, spreading evenly with a spatula.
10. Bake for 20–25 minutes, until the top is lightly golden and the filling is bubbling.
11. Let it rest for a few minutes before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Vegetarian version: Replace the meat with cooked lentils or a plant-based ground substitute.
• Vegan version: Use olive oil instead of butter and plant-based milk for the mashed sweet potatoes.
• Spicy twist: Add chili flakes or a dash of hot sauce to the filling for extra heat.
• Cheesy topping: Sprinkle grated cheddar or parmesan on top before baking.
• Low-carb option: Substitute part of the sweet potatoes with mashed cauliflower.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) for about 15–20 minutes, or microwave individual portions for 2–3 minutes until heated through.
You can also freeze Sweet Potato Shepherd’s Pie for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, you can assemble the pie a day in advance and refrigerate it. Just bake it when you’re ready to serve.

Can I freeze Sweet Potato Shepherd’s Pie?

Absolutely. Wrap tightly and freeze before or after baking. Reheat from frozen or thaw first for easier baking.

Can I use regular potatoes instead of sweet potatoes?

Yes, traditional mashed potatoes work perfectly if you prefer a more classic flavor.

What kind of meat works best?

Ground lamb gives it a traditional shepherd’s pie flavor, but ground beef, turkey, or chicken also work well.

How can I make it dairy-free?

Use olive oil instead of butter and a non-dairy milk like almond or oat milk for the mashed sweet potatoes.

How do I thicken the filling?

Simmer the mixture a bit longer or add a spoonful of flour or cornstarch slurry if it’s too thin.

Can I add other vegetables?

Yes! Mushrooms, green beans, or bell peppers make great additions.

How do I make it gluten-free?

Ensure your Worcestershire sauce and broth are gluten-free, and avoid using flour thickeners.

Can I make this recipe in individual servings?

Definitely. Use small ramekins or oven-safe bowls for single portions — perfect for meal prep.

What pairs well with Sweet Potato Shepherd’s Pie?

A crisp green salad, steamed broccoli, or roasted brussels sprouts complement it beautifully.

Conclusion

Sweet Potato Shepherd’s Pie is the ultimate comfort food with a nutritious twist. It’s hearty, flavorful, and customizable for any diet or occasion. Whether you make it for a cozy family dinner or meal prep for the week, this dish brings warmth and satisfaction to every plate.

Sweet Potato Shepherd’s Pie

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A hearty and comforting Sweet Potato Shepherd’s Pie featuring savory ground meat and vegetables topped with creamy mashed sweet potatoes — a nutritious twist on the classic comfort dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Gluten Free

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 2 tbsp butter or olive oil
• 1/4 cup milk or cream (or dairy-free alternative)
• Salt and pepper, to taste
• 1 lb ground beef, lamb, turkey, or 2 cups cooked lentils (for vegetarian)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup frozen peas or corn
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce (or soy sauce for vegetarian)
• 1/2 cup beef, chicken, or vegetable broth
• 1 tsp fresh or dried thyme
• 1 tbsp olive oil (for cooking)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Boil the sweet potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery until softened.
4. Add the ground meat (or lentils) and cook until browned.
5. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
6. Pour in broth and simmer for 5–10 minutes until slightly thickened.
7. Stir in peas or corn and mix well.
8. Spread the filling evenly into a baking dish.
9. Top with mashed sweet potatoes, spreading evenly with a spatula.
10. Bake for 20–25 minutes, until golden on top and bubbling at the edges.
11. Let rest for a few minutes before serving.

Notes

• Use lentils or plant-based protein for a vegetarian version.
• Swap butter and milk for olive oil and plant milk for a vegan version.
• For extra flavor, sprinkle cheese on top before baking.
• Store leftovers for up to 4 days or freeze for up to 2 months.
• Make individual servings in ramekins for meal prep convenience.

Nutrition

• Serving Size: 1 portion (1/6 of recipe)
• Calories: 340
• Sugar: 8g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 55mg