Shepherd’s Pie with Sweet Potato Topping

pan with healthy sweet potato shepherd's pie on white background with spices and bread

There’s nothing more cozy on a cold or rainy day than a dish of this healthy sweet potato shepherd’s pie that is chock full of veggies and seasoned ground beef. We think it will quickly become a favorite hearty meal for the whole family.

Total Time40

Servings:

Equipment

Sheet pan
Oven-safe skillet
Potato masher or food processor

Ingredients

Shepherd's Pie Filling

1 pound lean ground beef or lamb
1 small yellow onion diced
4 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
1/2 teaspoon dried rosemary
½ teaspoon dried thyme
1/2 teaspoon fine salt or to taste
1/4 teaspoon black pepper
2 cups frozen mixed vegetables peas, carrots, corn
¾ to 1 cup water/broth

Sweet Potato Topping

2-3 large sweet potatoes about 20 ounces total
2 tablespoons butter
1/4 teaspoon fine salt

Instructions

Preheat oven to 400℉. Bake the sweet potatoes until fork tender, 45 to 60 minutes. Alternatively, you can steam peeled and diced sweet potatoes until tender.
In a medium 10-inch oven safe skillet over medium-high heat, saute the ground beef and onion until the beef is no longer pink.
Stir in the garlic, tomato paste, worcestershire sauce, rosemary, and thyme. Cook another 1-2 minutes. Stir in the salt, pepper, vegetables, and broth. Bring to a simmer and then turn off the heat.
To make the topping: Place the peeled and baked/steamed sweet potato, butter, and salt in a food processor (or stand mixer) and process until smooth.
Top the meat filling with the sweet potato mash. If you’re not using an oven-safe skillet, transfer the meat filling to a casserole dish or 9×9 inch baking dish and top the meat filling with the sweet potato mash.
Bake for 10 minutes. Remove from the oven and sprinkle with some flakey sea salt and chopped fresh parsley and serve.

Nutrition