Maximize taste and nutrition by swapping out white potatoes in this Sweet Potato Shepherd’s Pie. You’ll love this new flavor sensation!
Traditional shepherd’s pie is a delicious and filling dish packed with meat and veggies. However, if you swap the standard white potatoes for this sweet potato shepherd’s pie, you will not only increase the meal’s nutritional value— wait until you see what it does for the taste! Take an ultimate comfort food and treat your family to a new flavor sensation that will keep them coming back for seconds.
Shepherd’s pie is such a sneaky dish. It’s full of veggies that most people don’t realize while eating. Bite after bite, the hearty flavors fill you with incredible flavor and satisfaction that you cannot stop returning for more. The surprise of all those hidden vegetables is every mom’s secret weapon.
Why I Love Using Sweet Potatoes
Sweet potatoes are one of my favorite vegetables. I will admit that I love them covered in marshmallows on Thanksgiving, but that is not all. You don’t know what you’re missing if you have never baked a sweet potato until it’s mushy and almost caramelized. At that point, all it needs is a sprinkle of cinnamon, and mealtime becomes dessert.
Switching to sweet potatoes instead of white potatoes in shepherd’s pie provides more fiber, calcium, and vitamins A, B6, and C. Sweet potatoes are also rich in antioxidants, making them a nutritious choice for your meal. You can even try purple sweet potatoes in this recipe. If you want to get creative, make half orange and half purple sweet potatoes and alternate them in your dish. Think how pretty that will look on the table.
A Naturally Gluten- and Dairy-Free Version of Shepherd’s Pie
Unlike other shepherd’s pie recipes, which you must alter to make them gluten- and dairy-free, this one is made without flour and dairy. It is free of gluten, grains, nuts, dairy, corn, rice, and other fillers. You can also make a vegetarian and vegan option by using cooked lentils and vegetable broth instead of ground beef and beef broth. The versatility of this recipe lends itself to your creativity.
How to Make Ahead and Store
Sweet potato shepherd’s pie is an easy dish to make ahead of time. You can prepare everything until the baking point, cover the dish tightly, and place it in the refrigerator overnight for cooking the next day. Once baked, it will stay fresh in an airtight container for up to 4 days in the fridge. You can also freeze it in freezer containers for up to 3 months, defrosting overnight in the refrigerator before reheating. Because this dish freezes so well, you can easily double the recipe, use a bigger pan (or two pans), and freeze half for a later meal.
Serving Suggestions
Although you do not need to prepare other vegetables when serving sweet potato shepherd’s pie (since it already contains them), I love it when asparagus is in season. Asparagus is a versatile vegetable and can be prepared in many ways. This recipe for Blanched Asparagus is quick and easy yet so tasty. If your family likes to have bread with their meal, try this Sweet & Simple Honey Bread recipe. It is the perfect accompaniment to this dish.
Because the sweet potatoes in this shepherd’s pie give off autumn vibes, you may want to continue that trend with your dessert. I recommend Oatmeal Pumpkin Cookies, which are not only delicious for after dinner but also make a perfect grab-and-go breakfast.
Sweet Potato Shepherd’s Pie
Ingredients
- 1.5 pounds sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 cup carrots diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F.
- Boil the cubed sweet potatoes in water until tender, about 15 minutes. Drain and mash with a pinch of salt and pepper; set aside.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add ground beef to the skillet, breaking it apart as it cooks. Cook until no longer pink.
- Stir in carrots, peas, tomato paste, beef broth, salt, pepper, and smoked paprika. Simmer for 10 minutes until the mixture thickens slightly.
- Transfer the beef and vegetable mixture to a baking dish. Spread the mashed sweet potatoes evenly on top.
- Bake in the preheated oven for 30 minutes, or until the top is slightly golden.
- Serve warm.
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