Print

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and hearty shepherd’s pie with a sweet potato topping, perfect for a cozy meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 lb ground beef
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1/4 cup milk
  • 2 tbsp butter

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, and cook until softened, about 8-10 minutes.
  2. Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
  3. Stir in beef broth, tomato paste, thyme, and rosemary. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper.
  4. Meanwhile, boil sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well.
  5. Mash the sweet potatoes with milk and butter until smooth. Season with salt and pepper.
  6. Preheat oven to 375°F (190°C).
  7. Pour the beef mixture into a 9×13 inch baking dish.
  8. Spread the mashed sweet potatoes evenly over the beef mixture.
  9. Bake for 25-30 minutes, or until the topping is lightly browned and the filling is bubbling.
  10. Let stand for 5 minutes before serving.

Notes

  • You can add other vegetables like peas or corn to the beef mixture.
  • For a vegetarian option, use lentils or mushrooms instead of ground beef and vegetable broth.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-shepherds-pie/