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!
Servings: 6 servings
Calories: 341.95kcal
Equipment
Ingredients
Sweet Potatoes
- 1 ½-2 pounds sweet potatoes peeled and cut into 2-inch cubes
- 2 tablespoons butter optional to make the potatoes creamy
- ⅓ 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
Instructions
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.
Notes
- 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.
Nutrition
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