Shepherd's Pie with Sweet Potato

Casserole dish full of beef and sweet potato pie.

5 from 10 votes

This cozy Shepherd’s Pie swaps traditional potatoes for a sweet potato topping that’s light, fluffy, and just a little sweet. With a savory beef filling and make-ahead options, it’s the perfect all-in-one comfort meal for busy weeknights or fall gatherings.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American, Irish

Diet: Gluten Free

Servings: servings

Calories: 341.95kcal

Author: Sarah Hill

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
salt and black pepper to taste
½ teaspoon paprika
⅓ cup beef broth

Filling

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 see notes for dried herb quantity
1 sprig fresh thyme see notes for dried herb quantity
½ teaspoon nutmeg
1 cup beef broth
1 tablespoon flour cornstarch or arrowroot powder

US Customary - Metric

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.
1 ½-2 pounds sweet potatoes
Drain the water and mash the sweet potatoes with salt, black pepper, paprika and broth. Set aside.
2 tablespoons butter, ⅓ cup beef broth, salt and black pepper, ½ teaspoon paprika

Filling

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.
1 tablespoon olive oil, 1 yellow onion, 1 carrot, 1 celery stick, 1 teaspoon salt
Add ground beef, black pepper, another ½ teaspoon salt, garlic cloves, tomato paste, Worcestershire sauce and mix, breaking up the ground beef.
1 pound ground beef, ½ teaspoon black pepper, 2 garlic cloves, 2 tablespoons tomato paste, 2 teaspoons Worcestershire sauce
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.
1 sprig fresh rosemary, 1 sprig fresh thyme, ½ teaspoon nutmeg, 1 cup beef broth, 1 tablespoon flour
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

If using dried herbs, use ½ teaspoon as dried herbs are much more potent than fresh herbs.
Save time with the topping. Microwave sweet potatoes until tender, then mash with butter or broth for a shortcut.
Bake in one pan. Use a cast iron skillet to cook the filling and bake the pie — fewer dishes to wash.
Make ahead & freeze. Assemble up to 2 days in advance or freeze baked portions for up to 3 months.

Nutrition