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Sweet Potato Shepherd’s Pie

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Sweet Potato Shepherd’s Pie combines a rich, savory meat and vegetable filling with a creamy mashed sweet potato topping. Baked until bubbling and lightly golden, it is a hearty comfort-food casserole perfect for family dinners and meal prep.

Ingredients

  • 3 pounds sweet potatoes, peeled and cubed
  • 3 tablespoons unsalted butter
  • 1/2 cup milk or cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground lamb or ground beef
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef or vegetable broth
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon fresh or dried rosemary
  • 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a medium-to-large baking dish.
  2. Place the cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and cook until completely fork-tender.
  3. Drain the sweet potatoes thoroughly and return them to the pot. Add the butter and milk or cream, then mash until smooth and creamy. Season with salt and black pepper and set aside.
  4. While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb or beef and cook until browned, breaking the meat into small pieces as it cooks.
  5. Drain excess fat if necessary. Add the onion, carrots, and celery and cook until the vegetables begin to soften.
  6. Add the garlic, tomato paste, thyme, and rosemary. Cook for 1 to 2 minutes, stirring frequently.
  7. Stir in the Worcestershire sauce and broth. Sprinkle in the flour while stirring, or use cornstarch mixed with a small amount of cool broth, to thicken the filling without creating lumps.
  8. Simmer until the vegetables are tender and the liquid has reduced to a thick gravy. Stir in the frozen peas during the final few minutes.
  9. Taste the filling and adjust the salt and black pepper. Transfer the mixture to the prepared baking dish.
  10. Spoon the mashed sweet potatoes over the filling and spread into an even layer. Use a fork to create ridges across the surface for additional browning.
  11. Bake for 20 to 25 minutes, or until the filling is bubbling around the edges and the sweet potato topping is lightly browned.
  12. For additional color, broil briefly at the end of cooking, watching carefully to prevent burning.
  13. Let the shepherd’s pie rest for about 10 minutes before serving. Garnish with fresh parsley.

Notes

  • Ground lamb creates a traditional shepherd’s pie filling, while ground beef can be substituted for a cottage pie variation.
  • For a vegetarian version, replace the meat with cooked brown or green lentils and finely chopped mushrooms.
  • For an extra-creamy topping, add cream cheese or sour cream to the mashed sweet potatoes.
  • Sweet potatoes can be combined with regular potatoes for a milder sweetness.
  • Corn, green beans, mushrooms, spinach, or frozen mixed vegetables can be added to the filling.
  • For a dairy-free variation, use olive oil or dairy-free butter and unsweetened plant-based milk in the topping.
  • The casserole can be assembled ahead, covered, and refrigerated before baking. Allow additional baking time when cooking directly from the refrigerator.
  • Store leftovers in the refrigerator for 3 to 4 days or freeze in freezer-safe containers for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-shepherds-pie-2/