Description
Sweet Potato Shepherd’s Pie is a comforting, hearty dish that combines a savory ground beef or lamb filling with a creamy, slightly spicy sweet potato topping. Cooked in a cast iron skillet and baked to perfection, this recipe offers a delicious twist on a classic favorite with nutritious sweet potatoes adding natural sweetness and vibrant color.
Ingredients
Scale
For the Shepherd’s Pie Filling:
- 1 pound ground beef or lamb
- 2 medium carrots, peeled and diced
- 1 small green pepper, diced
- 1 small yellow onion, diced
- 1 cup mushrooms, cleaned and stemmed, diced
- 4 cloves garlic, minced
- 3 ounces tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon dried rosemary or dried herb of choice
- 1/2 teaspoon fine salt or to taste
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Sweet Potato Topping:
- 2 large sweet potatoes (about 12 ounces each), peeled and cubed (~6 cups cubed)
- 1 tablespoon butter (may substitute ghee or coconut oil for Whole30)
- 1/2 teaspoon chili powder
- 1/4 teaspoon fine salt
Instructions
- Preheat Oven: Preheat your oven to 375℉ to prepare for baking the assembled shepherd’s pie.
- Cook Sweet Potatoes: Place peeled and diced sweet potatoes in a steamer basket over boiling water and steam until tender, about 15 minutes. Alternatively, bake whole sweet potatoes until fork-tender, about 45 to 60 minutes.
- Sauté Filling Ingredients: In a medium skillet over medium-high heat, sauté ground beef or lamb, diced carrots, green pepper, onion, mushrooms, and minced garlic together. Cook until the carrots are soft and the meat is browned, about 12 to 15 minutes.
- Make Sweet Potato Topping: While the filling cooks, place the cooked sweet potatoes in a food processor or blender along with butter, chili powder, and salt. Process until smooth and creamy. If using white potatoes, mash by hand to prevent a pasty texture.
- Prepare Meat Filling Sauce: Stir the tomato paste, chili powder, dried rosemary, salt, black pepper, and water into the cooked meat and vegetables, mixing thoroughly to combine flavors.
- Assemble Shepherd’s Pie: Using a 10-inch cast iron skillet or a 9×9 inch baking dish, spread the meat filling evenly at the bottom. Top it with the smooth sweet potato mash. Sprinkle a little sea salt and chili powder over the top for extra flavor.
- Bake: Place the assembled dish in the preheated oven and bake for 10 minutes to heat through and meld the flavors.
- Serve: Remove from the oven and serve warm as a hearty main dish.
Notes
- To reheat frozen shepherd’s pie, thaw it in the refrigerator overnight. Reheat in a 375℉ oven for 20 to 30 minutes until the center reaches 165℉.
- If reheating from frozen, cover with foil for the first 30 minutes then remove foil to finish baking until heated through.
- Use a 10-inch cast iron skillet to cook and bake for the best texture and convenience.
- Butter can be substituted with ghee or coconut oil to make this recipe Whole30 compliant.
- If you prefer a milder dish, reduce or omit the chili powder in both the filling and topping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
