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Sweet Potato Shepherds Pie warm and inviting

Classic Sweet Potato Shepherd’s Pie

A comforting and hearty dish, this Classic Sweet Potato Shepherd's Pie features a rich, savory meat and vegetable filling topped with a creamy, lightly spiced sweet potato mash. Perfect for a family meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 450 kcal

Equipment

  • Large pot
  • Oven-safe skillet or Dutch oven
  • Potato masher
  • 9x13 inch baking dish (optional)

Ingredients
  

For the Sweet Potato Topping:

  • 2 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • Salt and black pepper to taste
  • cinnamon or nutmeg Optional: a pinch of

For the Savory Filling:

  • 1 tbsp olive oil
  • 1 lb ground beef or ground lamb
  • 1 yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste
  • fresh parsley Optional: a sprinkle of for garnish

Instructions
 

Prepare the Sweet Potatoes

  • Boil sweet potato chunks in water until very tender, then drain thoroughly.
  • Mash the cooked sweet potatoes with butter, milk, salt, pepper, and optional spices until smooth, then set aside.

Cook the Filling

  • Brown ground meat in olive oil in an oven-safe skillet, drain excess fat, and then sauté onion, carrots, and celery until softened.
  • Stir in garlic, tomato paste, Worcestershire sauce, thyme, and rosemary; cook for one minute until fragrant.
  • Pour in beef broth, simmer until slightly reduced, and then stir in frozen peas and corn; season with salt and pepper.

Assemble and Bake

  • Preheat oven to 375°F (190°C), then spoon the savory filling into the skillet or a baking dish.
  • Spread the mashed sweet potato topping evenly over the filling, creating decorative peaks if desired.
  • Bake for 25-30 minutes, or until the filling is bubbling and the topping is lightly golden.

Rest and Serve

  • Allow the pie to rest for 5-10 minutes before serving, and garnish with fresh parsley if desired.

Notes

For a richer flavor, you can add a splash of red wine with the beef broth. To make this dish vegetarian, substitute the ground meat with lentils or a mix of mushrooms and other hearty vegetables.