Sweet Potato Shepherd’s Pie
This Sweet Potato Shepherd’s Pie combines a savory beef and vegetable filling with buttery mashed sweet potatoes for a comforting family dinner.
Years ago, my husband and I decided to try eating paleo for about 30 days. Most of the recipes from that little experiment did not stick around, but this Sweet Potato Shepherd’s Pie was one of the exceptions. I loved the combination of the savory beef filling and slightly sweet mashed potato topping, and I have continued making it ever since… although now I add butter and a little flour.
The filling is loaded with vegetables, fresh herbs, garlic, and a rich broth based sauce. A small splash of apple cider vinegar brightens everything up, while cinnamon and nutmeg bring out the natural sweetness of the potatoes without making the topping taste overly sweet.
You can prepare the entire recipe in an oven safe skillet for fewer dishes or transfer the filling to a casserole dish before adding the sweet potatoes. Either way, it makes a hearty dinner that feeds a crowd and reheats beautifully.
Main Ingredients and Swaps
- Ground beef: Ground beef gives the filling its rich, savory flavor. You can substitute ground turkey if you prefer something a little lighter.
- Sweet potatoes: Sweet potatoes create a naturally sweet and creamy topping that is a fun change from traditional white mashed potatoes.
- Vegetables: The vegetables add flavor, texture, and plenty of substance to the filling. You can adjust the combination based on what you have available.
- Garlic: Fresh garlic adds depth to the beef and vegetable mixture. I like to sauté it briefly in butter with the fresh herbs before combining it with the rest of the filling.
- Fresh sage and thyme: These herbs give the filling its warm, savory flavor. Dried herbs can also be used, but you will need less than you would when using fresh.
- Tomato paste: A small amount of tomato paste adds richness without making the filling taste heavily of tomato.
- Broth: Broth creates the sauce and keeps the beef filling moist while the shepherd’s pie bakes.
- Apple cider vinegar: A small splash at the end brightens the filling and balances the richness of the beef and butter.
- Butter: Butter is used throughout the recipe to sauté the aromatics and create a rich mashed sweet potato topping.
- Cinnamon and nutmeg: Just a small amount brings out the sweetness of the potatoes without overpowering the savory filling.
Equipment I Use
- Large oven safe skillet: An oven safe skillet allows you to prepare the filling, add the topping, and bake everything in the same pan.
- Large pot: You will need a large pot to boil the sweet potatoes until tender.
- Potato masher: A potato masher comes in handy here, creating a slightly rustic topping with plenty of texture.
How I Make It
I start by peeling and chopping the sweet potatoes, then boiling them in salted water until completely tender (about 10 minutes), then turning off the heat.
While the potatoes cook, I cook the ground beef in a large skillet, then I drain the meat through a colander set over a mixing bowl. I like straining out the extra grease for this recipe, and now my meat is cooked and ready to go off to the side. In the same skillet, I melt 2 tbsp butter and sauté the veggies. Once the vegetables have softened, I push them to the side and add a little extra butter. I sauté the garlic, fresh sage, and thyme in the butter until fragrant.
For the best flavor, add the tomato paste with the garlic and herbs and cook briefly before combining everything. Add the meat, Worcestershire sauce, salt, and pepper. Sprinkle in 2 tbsp of flour to coat everything, then add 1 cup of broth. I stir until the sauce thickens. Add a splash more of broth if the mixture looks dry.
To finish it off, I add a tsp of apple cider vinegar and 1/2 cup frozen peas (I usually pour a little extra for good measure)
Next, I drain the sweet potatoes and mash them with butter, cinnamon, nutmeg, salt, and pepper. I prefer to leave a little texture in the potatoes, but you can mash them until completely smooth. An immersion blender also works if you prefer an extra creamy topping.
I spread the mashed sweet potatoes over the beef filling and use a fork to create curved lines and texture across the top. Those little ridges brown beautifully in the oven.
The shepherd’s pie bakes at 400°F or 205°C for about 20 minutes. I like to broil it briefly at the end so the edges and ridges of the sweet potato topping become lightly browned.
Shepherd’s Pie is Freezer Friendly
This is the perfect meal to stash away in the freezer! Assemble the shepherd’s pie in a freezer-safe casserole dish, layering the meat filling on the bottom and the sweet potato topping over it. Press a piece of parchment paper directly over the sweet potatoes, then cover tightly with an airtight lid or a layer of foil. This helps protect the casserole from freezer burn.
When you’re ready to bake it, thaw the casserole in the refrigerator overnight. Remove the parchment paper and cover the baking dish tightly with foil. Bake at 350°F for about 45–60 minutes, or until heated through. Remove the foil and bake for another 15 minutes, until the top is hot and lightly browned.
Forgot to thaw: Bake it straight from frozen, covered with foil, at 350°F. It will simply take longer—likely around 75–90 minutes, depending on the size/depth of the casserole. Then uncover and bake another 10–15 minutes to brown the top. Just make sure your freezer container can handle the temperature changes. These glass casserole dishes do the job!
Tips, Make Ahead, and Storage
- Taste the beef filling before adding the sweet potatoes. This is the best time to adjust the salt, pepper, herbs, or apple cider vinegar.
- You can prepare the filling and sweet potato topping ahead of time, assemble the shepherd’s pie, cover it, and refrigerate until you are ready to bake. You may need to add a little extra baking time when cooking it directly from the refrigerator.
- Store leftovers in a covered container in the refrigerator for up to four days. Reheat individual servings in the microwave or warm the entire dish in the oven until heated through.
Watch my YouTube video below to see exactly how I prepare this Sweet Potato Shepherd’s Pie, from building the savory beef filling to spreading and browning the buttery sweet potato topping.
This is one of those recipes that started as an experiment and somehow earned a permanent place in our dinner rotation. The rich beef filling, fresh herbs, and buttery sweet potatoes make it a satisfying meal that the whole family can enjoy.
Sweet Potato Shepherd’s Pie
Ingredients
Notes
- For a smoother sweet potato topping, mash the potatoes thoroughly or blend them with an immersion blender.
- If your skillet is not oven safe, transfer the beef filling to a casserole dish before adding the sweet potato topping.
- The shepherd’s pie can be assembled ahead of time and refrigerated until you are ready to bake it. Add a few extra minutes to the baking time if it is cold from the refrigerator.
- Store leftovers in a covered container in the refrigerator for up to four days.
Method
- Boil the sweet potatoes: Boil the 3 sweet potatoes in salted water for about 10 minutes, or until tender. Turn off the heat and let them sit in the water while you prepare the filling.
- Brown the beef: In a skillet, cook the 2 lbs ground beef over medium heat until browned and cooked through. Drain using a colander set over a bowl to catch the drippings, then set the meat aside.
- Sauté the vegetables: In the same skillet, melt 2 tbsp butter. Add the diced onion, carrots, and celery. Cook for about 8-10 minutes, until lightly browned and caramelized.
- Bloom the aromatics: Push the vegetables to one side of the pan. Add the remaining 1 tbsp butter to the cleared space, then add the minced garlic, 2 tbsp sage, and 1 tbsp thyme. Cook for about a minute, until fragrant.
- Add the tomato paste: Stir in 3 tbsp tomato paste and cook briefly, about 30 seconds.
- Combine the beef and seasonings: Return the browned beef to the skillet and add 2 tbsp Worcestershire sauce, ¾ tsp salt, and ½ tsp pepper. Stir to combine.
- Thicken the filling: Sprinkle in 2 tbsp flour and mix thoroughly, cooking for about a minute. Pour in 1 cup beef broth and cook for a few more minutes, until the mixture thickens slightly. Add a splash more of broth if it looks too dry.
- Finish the filling: Stir in 1 tsp apple cider vinegar and ½ cup frozen peas. Mix well, then remove from heat and press the mixture down flat in the skillet.
- Drain the sweet potatoes: Set the same colander from the beef into the pot with the sweet potatoes, gripping it tightly so the potatoes don't slip out. Carefully pour off the hot water, keeping the sweet potatoes in the pot.
- Mash the sweet potatoes: Return the pot to the stove over low heat. Add 2 tbsp butter, ¼ tsp salt, ¼ tsp pepper, ¼ tsp cinnamon, and ¼ tsp nutmeg. Mash with a potato masher until mostly smooth, with minimal chunks remaining. Taste and adjust for salt.
- Assemble: Spoon the mashed sweet potatoes over the beef mixture, smoothing it out to cover the surface completely. Use a fork to create texture on top by drawing curvy lines.
- Bake: Bake in a preheated 400°F oven for 20 minutes. Finish with a quick broil at the end for a golden top.
Video
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