Enjoy a delightfully sweet and savory twist to this hearty staple!
Shepherd’s pie originally hails from the United Kingdom, and it was definitely not a king’s meal. It was a way for poor 18th-century farmers to use leftover roasted meat and other ingredients. While more traditional shepherd’s pie uses lamb, ground beef eventually became a more popular choice and is the most common version you’ll find today.
My first experience with authentic shepherd’s pie was in a small Welsh town I visited a few summers ago. To say it was just delicious feels almost like an insult—it was that good! Despite my best efforts, I’ve yet to mimic the dish, but I’ve paid my respects by making plenty of recipes inspired by it. And occasionally, I like to mix things up, like with this sweet potato shepherd’s pie. Substituting regular potatoes with sweet potatoes adds a delightful sweetness and vibrant color to the dish, making it all the more perfect for cold nights!
Sweet potato shepherd’s pie is a comforting meal that balances the savory, seasoned beef with the natural sweetness of mashed sweet potatoes. I especially love how the top layer of sweet potatoes gets slightly caramelized in your oven and contrasts well with the filling. This is the kind of dish that works beautifully for any occasion, whether you need something for Sunday dinner or a potluck dish to pass.
Is This Sweet Potato Shepherd’s Pie Healthy?
Compared to traditional shepherd’s pie, I’d say yes, sweet potato shepherd’s pie is a more nutritious alternative. For one, sweet potatoes contain a wealth of nutrients like fiber, vitamins A and C, and other antioxidants. There are also onions and mixed frozen veg in this recipe, which add more vitamins and minerals to the mix.
Now, ground beef does contain saturated fat, but exactly how much will depend on what fat percentage you buy. A blend that’s 80% lean, for example, will be fattier than a blend that’s 90% lean. If you want to avoid beef altogether, you can certainly do that, too. Swapping it for ground turkey or chicken will lighten up the dish a bit. You could also swap it for lentils and/or finely chopped mushrooms for a plant-based option. To make the dish fully vegan, use vegetable broth and plant-based butter.
Why Sweet Potatoes Make A Great Swap
You’ve had sweet potatoes at Thanksgiving, right? You know, the ones with the roasted marshmallows piled on top? Personally, I’m not a fan of all the sugary stuff we do to sweet potatoes, which is why I like to show my fellow foodies that this orange tuber is much more versatile than you might think.
Take this recipe. Shepherd’s pie traditionally uses regular potatoes, which are mostly a blank flavor canvas. But sweet potatoes have a natural sweetness that complements the savory beef surprisingly well, creating a more nuanced flavor. And when mashed, the sweet potatoes’ thick, creamy texture pairs perfectly with the hearty filling, providing a delightful contrast. So, give it a try! You might be surprised by the results.
How To Make Ahead And Store
Once cooled, you can wrap the dish in foil or plastic, or you can transfer the leftovers to an airtight container. The shepherd’s pie should be good in the fridge for about 3-4 days. Leftovers do heat up well, particularly in the oven!
Serving Suggestions
Sweet potato shepherd’s pie is a complete meal, so whatever sides you add should be on the lighter end. Maple-Roasted Brussels Sprouts are perfect since they go well with the pie’s natural sweetness, or you could opt for some simple Steamed Broccoli. My personal fave is some Crispy Asparagus, along with a Low-Carb Keto Green Bean Casserole.
Ingredients
- 1 1/2 pounds sweet potatoes peeled and cut into chunks
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 1 tablespoon olive oil
- 1 large onion diced
- 1 pound ground beef
- 2 cloves garlic minced
- 1 cup frozen mixed vegetables including peas, carrots, corn, green beans
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup low-sodium beef broth
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Boil sweet potatoes until tender, drain, and mash with butter, paprika, salt, and pepper.
- In a skillet, heat olive oil over medium and sauté onion until translucent. Add ground beef and cook until browned. Stir in garlic, mixed vegetables, and tomato paste.
- Sprinkle flour over the beef mixture, cook for a minute, then add beef broth and simmer until thickened.
- Transfer the beef mixture to a baking dish, top with mashed sweet potatoes, and bake for 25 minutes until bubbly.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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