Hearty, comfort food at its finest. Shepherd’s Pie with Sweet Potato Topping is a family-pleasing, meal prep friendly and incredibly tasty weeknight dinner.
Sweet Potato Shepherd’s Pie is a recipe you’ll make again and again!
We shared this recipe a few years back at the beginning of our blogging days. It was a recipe I had created for a cooking class. Those that have been following us for a while may remember this recipe or may have even tried it. Heck, it may even be included in your menu rotation. Well, we’ve updated the photos and are republishing it because it’s just too good not share a second time! This Shepherd’s Pie is one of the most popular recipes on our blog. I mean, you really can’t beat a dish made of hearty, wholesome, comfort foods, right?
A delicious, wholesome dinner that works for every diet:
We’re all about making dishes that work for the whole family.
Made with wholesome, simple ingredients, this recipe is naturally:
You also can make it vegetarian and vegan by substituting lentils for the ground beef!
Ingredients for Shepherd’s Pie
One of our favorite things about Shepherd’s Pie is how versatile it is. Tweak the ingredients to match what you have on hand — we promise, it will still be delicious!
- Ground Beef – may sub ground lamb, bison, turkey or lentils.
- Green Pepper
- Mushrooms – may omit, or sub another veggie of your choice, such as chopped zucchini
- Seasonings – we used chili powder and rosemary, but use what you have on hand!
- Tomato Paste
- Sweet Potatoes – may sub regular potatoes. If you use white potatoes, be sure to mash the potatoes by hand (rather than in a food process or blender) to maintain their texture.
- Coconut Oil or Ghee
How to make Sweet Potato Shepherd’s Pie
- Preheat oven to 375℉.
- Combine ground beef (or meat of your choice), carrots, onions, peppers, mushrooms and minced garlic in a skillet over medium heat. Cook until carrots are soft (12-15 minutes). Stir in tomato paste, water, seasonings, salt and pepper and remove from heat.
- While the filling cooks, begin making the topping. Steam or bake the potatoes (here are directions for Perfect Baked Sweet Potatoes) until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
- Transfer the meat mixture filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
- Bake for 10 minutes, remove from oven and serve.
Meal Prep: How to Freeze Shepherd’s Pie
We’re all about freezer-friendly recipes. Cooking once, eating twice (or more) is the BEST! This dish freezes nicely, so you can go ahead and double the recipe making two 9×9 dishes and freezing one of them for a future meal.
- Prepare recipe as instructed, stopping before the final bake in the oven.
- Let container cool on the counter to room temperature, then wrap tightly in foil and place in your freezer. This will last in the freezer ~2 months.
- You can even take it a step further by portioning out servings into individual containers (we like these containers). Having a freezer full of already prepared meals makes for easy weeknight dinners, or awesome meal prep lunches!
You have two options for reheating (depending on how far head you plan your meals):
- Thaw in Refrigerator. Remove from freezer and place in fridge the day before you plan to serve it. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉).
- Reheat Directly From Frozen. You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉). We recommend checking it around the 60 minute mark.
What to Serve with Sweet Potato Shepherd’s Pie
Serve it with a fresh mixed green salad or steamed green beans for a veg-heavy meal.
We like to round this meal out with a serving of extra veggies. Simply steam up some green beans or whip up a mixed green salad. If you’re looking for a homemade dressing, we’ve got you covered – try our Paleo Ranch or Citrus Vinaigrette with Thyme.
Shepherd’s Pie with Sweet Potato Topping Recipe Video
Ingredient Shout-Out: Sweet potatoes – a nutrient-dense carb and one of my favorite foods!
- High in Vitamin B6 which reduces homocysteine in the blood reducing risk of heart disease.
- Excellent source of Vitamin C which enhances immunity, produces collagen for healthy skin & bones and promotes healthy digestion.
- A good source of Vitamin D, which is important for energy and mood as well as bone and skin health.
- The rich orange color indicates that sweet potatoes are high in carotenoids like beta carotene, a precursor to Vitamin A which promotes eye health and enhances immunity.
- Rich in anti-aging antioxidants (carotenoids).
It’s time to give this Shepherd’s Pie with Sweet Potato Topping a try!
- 1 lb. grass-fed ground beef, lamb or bison
- 2 medium carrots, peeled and chopped
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1 cup mushrooms, diced
- 4 cloves garlic, minced
- 1 tsp. chili powder (such as Simply Organic)
- 1/2 tsp. dried rosemary or dried herb of choice (Such as Simply Organic)
- 1/2 tsp. sea salt or to taste
- 1/4 tsp. black pepper
- 3 oz. organic tomato paste (about 6 Tbsp.)
- 1/4 cup water
Sweet Potato Topping:
- Preheat oven to 375℉.
- In a skillet on medium heat, add the ground beef, chopped carrots, onions, peppers, mushrooms and minced garlic.
- Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
- Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
- For the topping: Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
- Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
- Bake for 10 minutes. Remove from oven and serve.
To reheat if frozen: Remove from freezer and place in fridge the day before you plan to serve it. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉). You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉).
- Serving Size: 1/4 of recipe
- Calories: 394
- Sugar: 17 g
- Sodium: 350 mg
- Fat: 16 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 26 g
Pin now to make later!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
This post may contain affiliate links which won’t change your price but will share some commission.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!