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A hearty Sweet Potato Shepherd’s Pie features a savory meat and vegetable filling topped with a layer of creamy mashed sweet potatoes and fresh herbs in a ceramic baking dish.
Isabella

Easy Sweet Potato Shepherd’s Pie

A gourmet twist on a classic comfort dish that uses roasted sweet potatoes for a dense, velvety topping that perfectly balances the savory, umami-rich meat filling. By roasting the potatoes instead of boiling them, you intensify their natural sweetness and ensure a firm, non-soggy texture.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: British-American Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Sweet potatoes Garnet or Jewel varieties preferred
  • 1.5 lbs Ground beef or lamb 15-20% fat
  • 1 large Onion, finely diced
  • 2 medium Carrots, diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, freshly minced
  • 2 tablespoons Tomato paste
  • 1.5 cups Beef broth or high-quality bone broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon All-purpose flour optional, for thickening
  • 1 teaspoon Fresh rosemary, chopped
  • 1 teaspoon Fresh thyme, chopped
  • 1 cup Frozen peas
  • 4 tablespoons Grass-fed butter
  • 1 tablespoon Cooking oil
  • 1/4 teaspoon Ground cinnamon or smoked paprika
  • 1 tablespoon Balsamic vinegar optional
  • Salt and black pepper to taste

Equipment

  • Oven
  • baking sheet
  • Large skillet or Dutch oven
  • wooden spoon
  • whisk
  • Baking dish (9x13 inch)
  • Potato masher or fork
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes multiple times with a fork and place them on a baking sheet.
  2. Roast the sweet potatoes for 45-60 minutes until they are soft to the touch. Once cooled slightly, peel off the skins and mash the flesh with butter, salt, and a pinch of cinnamon or smoked paprika.
  3. While the potatoes roast, heat oil in a large skillet or Dutch oven over medium-high heat. Add the onions, carrots, and celery, cooking until softened and the onions are translucent.
  4. Add the ground beef or lamb to the skillet. Break the meat up with a wooden spoon and cook until it is deeply browned, ensuring you develop a nice crust (fond) on the bottom of the pan.
  5. Stir in the minced garlic and tomato paste, cooking for about 1 minute until fragrant. If a thicker sauce is desired, sprinkle in the flour and stir well.
  6. Slowly whisk in the beef broth, Worcestershire sauce, and balsamic vinegar (if using). Add the fresh rosemary and thyme.
  7. Bring the mixture to a simmer and let it cook for 10 minutes until it thickens into a rich, glossy gravy. Stir in the frozen peas during the last minute of simmering.
  8. Transfer the meat mixture into a baking dish. Carefully spread the mashed sweet potatoes over the top, using a fork to create ridges across the surface.
  9. Reduce the oven temperature to 375°F (190°C). Bake the pie for 20-25 minutes, or until the filling is bubbling and the potato ridges have become slightly crisp and browned.
  10. Remove from the oven and let the dish rest for 10 minutes before serving to allow the juices to settle.

Notes

To level up the flavor, try browning the butter before mashing it into the potatoes. For a vegan version, substitute the meat with brown lentils and use vegetable broth. If the potato topping isn't seasoned enough, the whole dish may taste bland, so be sure to taste your mash before assembling. Always let the pie rest to ensure clean slices.