Shepherd's Pie with Sweet Potatoes
This shepherd's pie with sweet potatoes is both healthy and hearty. The rich heartiness of the ground beef mix, topped with a buttery, creamy, sweet potato mash, then baked until golden brown and bubbly. Easily make a double batch and freeze for later.
Prep Time5 minutes mins
Cook Time50 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 People
Calories: 572kcal
Sweet Potato Mash
- 2 Pounds Sweet Potatoes Peeled and Diced in Cubes
- 2 tablespoons Butter
- ⅓ Cup Parmesan Cheese
- 1 teaspoon Salt more to taste
- ¼ teaspoon Pepper
Beef and Veggie Mix
- 2 Tablespoons Olive Oil
- 1 medium Onion Diced
- 2 Large Carrots Peeled and Diced, about 1 cup
- 3-4 Stalks of Celery Diced, about 1 cup
- 1.5 Pounds Ground Beef
- 3 Cloves Garlic Minced or Pressed
- 1 Cup Frozen Peas
- 1 Cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1.5 teaspoons Dried Rosemary
- 1 teaspoon Dried Thyme
- 6 ounces Tomato Paste
- Paprika To Garnish
Sweet Potatoes
Start off by peeling and dicing sweet potatoes into 2" cubes.
Fill a Large stock pot with water and bring to a boil.
Add a couple tablespoons of salt to the water and mix until dissolved. Add in potatoes and boil until tender. A fork should be able to easy pierce the potatoes.
Once cooked through, transfer to a large mixing bowl and with a hand mixer add in all the other ingredients and whip until lumps are gone. Set Aside.
Beef and Veggie Mix
Preheat oven to 350 degrees.
While the potatoes are cooking prepare the meat and veggie mix in a large oven safe skillet.
Over medium heat, add 2 tablespoons of olive oil to the skillet.
Add in onion and sauté until soft. About 6-8 min.
Add in carrots and celery then cook for 2-3 more minutes. Or until they start to soften.
Add in beef and cook until completely browned.
Carefully drain excess grease.
Add in frozen peas and garlic and cook for 30 seconds or until fragrant.
Add in beef broth, tomato paste, Worcestershire, salt, pepper, rosemary and thyme. Mix all together and bring to a boil, reduce to a simmer and allow to cook until the liquid reduces down. About 5 min.
In a 9x13 baking dish (or other oven safe cookware) spread the ground beef mix evenly on the bottom.
Spread the sweet potatoes on top of the meat and veggie mix, sprinkle with paprika and transfer to the oven for 20-25 min. or until bubbly.
Remove from oven and serve warm.
Ingredient notes and substitutions:
Sweet Potatoes: Using sweet potatoes instead of a russet or gold is a healthier option for this dish. If you prefer a classic recipe feel free to make a regular mashed potato.
Ground Beef: Ground beef can easily be swapped for ground turkey or chicken. Just use chicken broth instead of the beef broth.
Beef Broth: The beef broth can easily be switched out for vegetable stock. Just keep in mind that beef broth will give you a richer flavor.
Calories: 572kcal | Carbohydrates: 49g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1120mg | Potassium: 1354mg | Fiber: 8g | Sugar: 16g | Vitamin A: 26142IU | Vitamin C: 23mg | Calcium: 186mg | Iron: 5mg