Sweet Potato Shepherd's Pie
A comforting twist on the classic shepherd's pie, featuring a savory filling of ground meat and vegetables topped with creamy sweet potatoes.
Equipment
- Large Pot
- Medium Skillet
- Oven
- Food Processor
Ingredients
- 1 lb ground beef or lamb
- 2 medium carrots peeled and diced
- 1 small green pepper diced
- 1 small yellow onion diced
- 1 cup mushrooms cleaned and diced
- 4 cloves garlic minced
- 3 oz. tomato paste
- 1 tsp. chili powder
- ½ tsp. dried rosemary (or herb of your choice)
- ½ tsp. fine salt (or to taste)
- ¼ tsp. black pepper
- ¼ cup water
- 2 large sweet potatoes (about 12 ounces each, peeled and cubed)
- 1 Tbsp. butter (or ghee or coconut oil for Whole30)
- ½ tsp. chili powder
- ¼ tsp. fine salt
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the diced sweet potatoes in a pot of boiling water or steam until tender, about 15 minutes.
- In a medium skillet, heat over medium-high heat and add the ground beef or lamb with the carrots, green pepper, onion, mushrooms, and garlic. Sauté until the vegetables soften, about 12-15 minutes.
- Stir in the tomato paste, chili powder, rosemary, salt, black pepper, and water into the meat mixture. Cook for a few minutes to allow flavors to meld.
- Once the sweet potatoes are tender, transfer them to a food processor, add the butter, chili powder, and salt. Blend until smooth and creamy.
- If not using an oven-safe skillet, transfer the meat filling to a casserole dish. Spread the sweet potato mash evenly over the top.
- Bake for about 10 minutes until heated through and slightly golden on top.
- Remove from the oven, let cool slightly, and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.