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+ servings
Casserole dish full of beef and sweet potato pie.
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5 from 8 votes

Shepherd's Pie with Sweet Potato

This Shepherd's pie with sweet potato is the ultimate comfort food, a ground beef and vegetable casserole topped with fluffy sweet potatoes. It's perfect for meal prep and freezes well to be enjoyed later!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American, Irish
Diet: Gluten Free
Servings: 6 servings
Calories: 341.95kcal
Author: Sarah Holt


Sweet Potatoes

  • 1 ½-2 pounds sweet potatoes peeled and cut into 2-inch cubes
  • 2 tablespoons butter optional to make the potatoes creamy
  • cup beef broth
  • salt and black pepper to taste
  • ½ teaspoon paprika

Shepherd's Pie

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1 carrot peeled and diced
  • 1 celery stick diced
  • 1 teaspoon salt
  • 1 pound ground beef
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 sprig fresh rosemary or ½ teaspoon dried rosemary
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • ½ teaspoon nutmeg
  • 1 cup beef broth
  • 1 tablespoon flour cornstarch or arrowroot powder


Sweet Potatoes

  • Add sweet potatoes to a large pot with water, cover and bring to a boil over high heat. Once boiling, turn the heat down to medium-high, remove the lid and cook for 15-20 minutes or until potatoes are tender enough for a fork to easily slide in and out.
  • Drain the water and mash the sweet potatoes with salt, black pepper, paprika and broth. Set aside.

Shepherd's Pie

  • While the potatoes are cooking, heat olive oil over medium-high heat. Once hot, add diced onion, carrot and celery. Season with ½ teaspoon salt and cook until soft and translucent, about 5-7 minutes.
  • Add ground beef, black pepper, another ½ teaspoon salt, garlic cloves, tomato paste, Worcestershire sauce and mix, breaking up the ground beef.
  • Add in the thyme, rosemary, nutmeg and beef broth. Stir and cook the beef mixture for 6-8 minutes. Stir in 1 tablespoon of flour, cornstarch or arrowroot powder to thicken, cook for 2 more minutes.
  • Turn off the heat and add the mixture to a baking dish. I used a round dish but a 9x13 inch baking dish will work.
  • Spoon mashed sweet potatoes over the beef in a baking dish, careful not to mix the two. It helps if the filling is slightly cooled for this step. Using a fork make a zig-zag design. Top with a sprinkle of paprika.
  • Bake at 400 degrees F for 20 minutes. Broil for a few minutes on high if desired.


  • Cut the sweet potatoes into equal-sized pieces to ensure they cook evenly.
  • The sweet potatoes can also be microwaved to save time. Pierce each potatoes 3-4 times with a fork. Place them on a microwave-safe plate and cook for 5 minutes, turning halfway through. If they are still hard, continue microwaving in 30-second increments until fork-tender. Allow to cool then mash.
  • Use an oven-safe skillet instead of a casserole dish so you have fewer dishes to wash.
  • Use arrowroot powder or cornstarch instead of flour if you are gluten-free. You will also have to check the label of your Worcestershire sauce. Substitute it with coconut aminos if necessary.
  • Store in the fridge for a few days covered or in an airtight container to have as leftovers. The pie can also be frozen in a freezer-safe container for a few months.
  • Defrost it in the fridge overnight. Reheat in the microwave for about 2 minutes or in the oven at 350 degrees F for about 10 minutes.


Serving: 1Serving | Calories: 341.95kcal | Carbohydrates: 28.68g | Protein: 16.28g | Fat: 17.95g | Saturated Fat: 6.36g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 8.43g | Trans Fat: 0.93g | Cholesterol: 54.23mg | Sodium: 780.98mg | Potassium: 762.05mg | Fiber: 4.37g | Sugar: 7.18g | Vitamin A: 17894.79IU | Vitamin C: 6.97mg | Calcium: 71.81mg | Iron: 2.7mg