Sweet Potato Shepherd’s Pie

There’s something magical about a good shepherd’s pie—it’s warm, hearty, and full of layered flavors that make each bite deeply satisfying. This Sweet Potato Shepherd’s Pie is a vibrant twist on the classic, using creamy, buttery sweet potatoes to top a savory, herb-infused filling. Perfect for fall and winter evenings, this dish is a comforting way to sneak in some extra veggies while still enjoying a wholesome, filling meal.

Sweet potatoes bring a subtle sweetness to this dish that pairs perfectly with the savory filling. Their natural creaminess makes them easy to mash to the perfect consistency, and they add a nice pop of color that makes the pie visually appealing. Beyond taste, sweet potatoes are loaded with vitamins, antioxidants, and fiber, giving this comforting dish an extra boost of nutrition.

The leeks and carrots add a delicate sweetness and a hint of earthiness, while garlic brings depth. Ground beef, turkey, or a plant-based substitute adds heartiness, and tomato paste and Worcestershire (or soy sauce for a vegetarian twist) bring in a rich umami kick. Herbs like rosemary and thyme add a fragrant, earthy note that feels like a warm hug in every bite. Adding a bit of flour or cornstarch thickens the sauce to the perfect consistency, ensuring each bite is packed with flavor. Frozen peas and corn add texture and a touch of sweetness, balancing out the savory flavors. 

This Sweet Potato Shepherd’s Pie is a meal in itself, but it pairs wonderfully with a simple green salad or roasted seasonal veggies. The comforting, creamy topping combined with the savory, herb-scented filling ensures each bite is full of cozy flavors. Whether you’re meal-prepping for the week, cooking for family, or treating yourself on a chilly night, this Sweet Potato Shepherd’s Pie is a warm, satisfying option that’s sure to become a favorite.

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dinner

American

Yield: 6-8

Author: Erika Barnett

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Sweet Potato Shepherd’s Pie

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

This Sweet Potato Shepherd’s Pie is a cozy, colorful twist on the classic dish, featuring a creamy sweet potato topping over a savory filling of ground meat (or plant-based alternative) with leeks, carrots, and herbs. Each bite combines the natural sweetness of mashed sweet potatoes with the rich, herb-infused filling for a wholesome, comforting meal perfect for chilly nights.

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Ingredients

Sweet Potato Topping

• 4 medium sweet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• ¼ cup milk or cream
• salt and pepper to taste

Filling

• 2 large leeks, white and light green parts only, thinly sliced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 lb ground beef, ground turkey, or plant-based meat
• 1 tbsp tomato paste
• 1 cup low-sodium vegetable or chicken broth
• 1 tsp Worcestershire sauce (or soy sauce for a vegetarian option)
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
• 1 tbsp flour or cornstarch (for thickening)
• 1 cup frozen peas
• 1 cup corn kernels (optional)
• salt and pepper to taste
• fresh parsley, chopped for garnish (optional)

Instructions

1. Boil the sweet potatoes in a large pot of salted water for 10-15 minutes, or until tender when pierced with a fork.
2. Drain the water, return the potatoes to the pot, and add the butter and milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Set aside.
3. Preheat your oven to 375°F.
4. Heat a large skillet over medium heat. Add the sliced leeks and carrots to the skillet. Cook for 7-10 minutes, stirring occasionally, until the vegetables are soft and the leeks have a translucent appearance. Add the garlic and cook for another minute.
5. Add the ground beef (or ground turkey or plant-based meat) to the pan with the vegetables and cook until browned, breaking it up with a spoon. Drain any excess fat.
6. Stir in the tomato paste and cook for 2 minutes.
7. Add the broth, Worcestershire sauce (or soy sauce), thyme, and rosemary. Stir everything together and bring to a simmer.
8. Sprinkle the flour or cornstarch over the filling to thicken the mixture, stirring well. Cook for an additional 5 minutes until the sauce thickens and coats the meat and vegetables.
9. Add the peas and corn, stirring to combine. Season with salt and pepper to taste.
10. Transfer the filling to a large baking dish, spreading it out evenly.
11. Spoon the mashed sweet potatoes on top of the filling, using a spatula to spread it out evenly over the surface.
12. Use a fork to create texture on the top (this helps it brown nicely) and optionally drizzle a small amount of olive oil for a golden finish.
13. Bake in the preheated oven for 20-25 minutes, until the top is slightly golden and the filling is bubbling.
14. For a crispier top, broil the pie for the last 2-3 minutes, watching carefully to avoid burning.
15. Garnish with chopped fresh parsley and enjoy!

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