Sweet Potato Shepherd's Pie

A new take on an old staple, this sweet potato shepherd's pie subs beautiful orange mashed sweet potatoes for the white stuff as a warm and fluffy blanket covering lean ground beef and veggies. This is one of those great one pot meals you can make ahead, throw in the oven and then just scoop out come dinner time. 

Sweet Potato Shepherd's Pie

  • ~ 3lbs ground beef
  • 1 onion, diced
  • 1 package baby bella mushrooms, chopped
  • 1 package frozen mixed vegetables
  • 1/2 cup chicken broth
  • 4 tbsp tomato paste
  • 3-4 sweet potatoes, peeled & large chopped
  • splash of milk, butter, brown sugar
  • salt&pepper

Directions: 

Preheat your oven to 400 degrees F.

Bring a pot of water to a boil and cook your sweet potatoes.

While they are cooking, in a large skillet over medium/high heat cook your onions with some olive oil until fragrant and transparent. Add in your ground beef and cook through, breaking the beef up periodically in the pan. Set your beef aside in whatever dish you plan on baking & serving it in (I used my Le Creuset, but a glass baking dish would work too).

In the same skillet cook down your mushrooms. After a few minutes add in your frozen veggies and the chicken stock. Let all that cook together and when they are thawed and warm, mix in with the ground beef. Stir in your tomato paste and season with salt and pepper.

When your sweet potatoes are tender and easily pierced with a fork, drain them and add them to a mixer. Mix with some milk, butter, and brown sugar to taste. I’m not entirely sure of how much I used so I didn’t put exact measurements. I kind of just experimented until I got a good flavor.

Drop dollops of your sweet potatoes over your ground beef and veggie mix. Smooth out the potatoes and sprinkle with some paprika. Bake in the oven for 10 minutes and then broil on high for about 5 until mashed potatoes are golden browned. Serve it while it’s hot!