Super Sweet Potato Shepherd's Pie

Turn a classic into something a bit healthier with this sweet potato twist!  


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A few weeks ago, we somehow got all jumbled up with our dinner schedule and I found myself with a bunch of random veggies and things that were about to go bad.

One of our favorite things to eat is shepherd's pie, so I knew that would be a great way to use a bunch of those veggies up, since you can throw just about anything in a dish and cover it with potatoes and cheese and it will be yummy.

But we don't often eat regular potatoes, and I had two bags of Aldi sweet potatoes that would start walking around on their own if I didn't use them soon, so I decided to try a bit of a spin on the classic dish, just to see what happened.

It. Was. Delicious.

And we may never eat shepherd's pie with regular potatoes again!


What You Need


1 pound ground beef (I sometimes substitute tempeh or lentils and they're great, too)

2 diced carrots

1 diced onion

3 minced garlic cloves (although I used a full handful)

1/2 cup frozen peas (or any other veggies you have on hand that are about to go bad!)

1 can tomato paste

1 teaspoon chili powder

1/2 teaspoon rosemary

1/4 teaspoon thyme

1/4 teaspoon sage

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup water

About 3 pounds of sweet potatoes, mashed along with the usual butter and milk, 1/2 teaspoon of chili powder and 1/4 teaspoon salt


What You Do



1.  To keep clean-up simple, I made sure to use my large cast-iron skillet so I could just throw it in the oven and be done, but you can easily transfer everything into a different oven-proof dish if you want. Cook the onion and garlic until soft, then add the beef and veggies until the beef is no longer pink and the veggies are just slightly soft, then add in everything else but the sweet potatoes and mix well.

Bleary-eyed photo, but you get the idea of what it looked like when it came out of the oven. I broiled it a couple of minutes to make the top extra-crispy and we also eat the potato skins, but you don't have to.

2. Remove from heat and top the whole thing with the mashed sweet potatoes, then bake for 20 minutes at 350 degrees.

3. Feel free to sprinkle with some cheese, but we didn't this time and were surprised to discover that it was just as good without it, leaving us more belly space to enjoy some slabs of cheese later for dessert.

Have you ever tried shepherd's pie with sweet potatoes? I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.


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