Sweet Potato Shepherd’s Pie
This Sweet Potato Shepherd’s Pie is everything you want in a cozy, one-dish dinner—savory, hearty, veggie-loaded, and perfectly comforting. It swaps traditional mashed potatoes for creamy, buttery mashed sweet potatoes, giving it a natural sweetness that balances beautifully with the rich ground beef and vegetable filling.
Whether you’re serving this for a chilly weeknight or prepping it ahead for a cozy family meal, it’s the kind of recipe that warms you up from the inside out—and makes great leftovers, too.
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Recipe Tips
Boil Sweet Potatoes Just Until Tender: Don’t overcook the potatoes or they’ll absorb too much water. Once they’re fork-tender (about 10-12 minutes), drain them right away for a creamier mash.
Let the Filling Simmer to Thicken: After adding the broth and tomato paste, simmer for 5–7 minutes to allow the mixture to reduce and concentrate in flavor. This helps the final dish hold together beautifully when served.
Use a Spoon to “Swirl” the Topping: After spreading the mashed sweet potatoes, use the back of a spoon to create little peaks—this helps them get golden and slightly crisp when baked or broiled.
Broil for a Golden Top: For that perfect finishing touch, broil for 2-3 minutes at the end until the sweet potato topping gets lightly browned and toasty.
Ingredient Swaps: Ground Beef ? Use ground turkey, chicken, or lentils for a vegetarian version. Butter ? Sub with ghee, olive oil, or vegan butter for dairy-free. Worcestershire Sauce ? Use coconut aminos or tamari for a gluten-free alternative. Add Veggies ? Mushrooms, zucchini, or spinach can be stirred in for extra fiber and nutrients.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual portions or the full dish (uncooked or cooked) for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in the oven at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes.
More One Pan Recipes:
Sweet Potato Shepherd’s Pie
Ingredients
For the Sweet Potato Topping:
- 4 medium sweet potatoes peeled and cubed
- 2 tbsp unsweetened almond milk or regular milk
- 1 tbsp butter or olive oil for dairy-free
- Salt and pepper to taste
For the Filling:
- 1 lb ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 cup carrots diced
- 1 cup peas frozen or canned
- 2 tbsp tomato paste
- ½ cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Place sweet potatoes in a large pot of salted water; bring to a boil and cook for 10-12 minutes or until tender
- Drain the potatoes and mash with almond milk, butter, salt, and pepper; set aside
- Heat a large skillet over medium heat and add the ground beef and cook until browned, breaking it apart with a spoon; drain excess fat
- Add the diced onion and garlic, cooking until softened, about 3 minutes
- Stir in the carrots and cook for 3-4 minutes
- Add the tomato paste, beef broth, thyme, rosemary, and Worcestershire sauce and stir well to combine >>simmer for 5-7 minutes, allowing the sauce to thicken slightly
- Stir in the peas and season with salt and pepper to taste
- Preheat oven to 375°F
- Spread the beef filling evenly in a baking dish
- Top with the mashed sweet potatoes, spreading them out with a spoon to completely cover the filling
- Place the dish in the oven and bake for 20-25 minutes, or until the sweet potato topping is slightly golden
- For extra crispness, broil for an additional 2 to 3 minutes at the end
- Let the Shepherd’s Pie cool for 5 minutes before serving
- Enjoy!!!
