One of our favorite cold-weather meals is classicshepherd’s pie. In this not-so-classic version, I up the vegetable content a bit with mashed sweet potato. It’s a delicious spin especially if you are making the switch from white potatoes(or if you just prefer the taste!).
Sweet Potato Shepherd’s Pie: A Healthy Spin on a Classic
I’ve left the recipe for my shepherd’s pie pretty similar to most, but added kale for a little extra vegetable boost and swapped out the traditional with potatoes for sweet potatoes. This is actually a similar recipe to mymeatloaf cupcakes, but with more vegetables.
To make the casserole, I brown the ground beef with seasonings, then stir in the diced vegetables, heat it up, and pour it into a casserole dish. (I have thisawesome deep skillet that is oven-proof that I use for both purposes and save myself a pan to wash.)
While the meat is cooking I mash the sweet potatoes with butter and salt and plop them on top of the meat and vegetable mixture when it is done. To save myself a little time, I usually make extra sweet potatoes with another meal earlier in the week then just pull them out of the fridge when I’m ready to use them.
Is It Shepherd’s Pie or Cottage Pie?
Shepherd’s pie is Irish in origin and usually is made with ground lamb. Cottage pie is British and made with ground beef.However, most people don’t quibble over the small differences and use the terms interchangeably. (Read more fun shepherd’s pie factshere.)
If you love sweet potatoes as much as we do, give this recipe a try! It freezes and reheats well so it can be prepared ahead for busy nights.
Sweet Potatoes: Versatile, Healthy, and Delicious
My kids absolutely love sweet potatoes and happily eat them every way I fix them. Which is why I have such an extensive and creative collection of sweet potato recipes!
Here are some others to try:
- Bacon Lime Sweet Potato Salad
- Crispy Sweet Potato Fries
- Instant Pot “Baked” Sweet Potatoes
- Loaded Sweet Potato Soup
- Pakistani Kima
- Shrimp Carbonara with Sweet Potato “Pasta”
- Savory Stuffed Sweet Potatoes stuffed with sausage and spinach
- Sweet Potato Hash with eggs, apples, and sausage
- Sweet Potato Vegetable Lasagna
- Thanksgiving Sweet Potato Casserole (topped with meringue)
Sweet Potato Shepherd’s Pie Recipe
I love this healthier take on shepherd’s pie with a creamy sweet potato topping. This is a family favorite at our house and my kids love helping make the layers.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Calories 245kcal
Author Katie Wells
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Servings
8 people
Ingredients
- 2 lbs ground beef (or ground turkey)
- 1½ tsp salt (divided)
- 1 tsp natural beef bouillon
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp cayenne pepper
- 1 medium onion
- 1 small bunch kale
- 1 bag frozen mixed vegetables
- 4 medium sweet potatoes (cooked)
- 1 egg
- 4 TBSP butter
- 8 oz cream cheese (optional)
Instructions
In a large skillet, brown the meat.
Mix in 1 teaspoon of the salt and all remaining seasonings and transfer to a large bowl.
Dice the onions and tear the kale into small pieces.
Saute the onion and kale in the skillet until slightly soft and add to the meat.
Pour the mixed vegetables into the skillet and heat on low heat.
While the vegetables are heating, mash the cooked sweet potatoes with butter and the remaining salt until smooth.
Add the mixed vegetables and the egg to the meat and stir to combine.
Pour the meat/vegetable mixture into a 9×13 baking dish and spread the mashed sweet potatoes over the top.
Bake at 350°F for approximately 30 minutes.
When done, top with a small dollop of cream cheese if desired and enjoy.
Nutrition
Nutrition Facts
Sweet Potato Shepherd's Pie Recipe
Amount Per Serving
Calories 245Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 106mg35%
Sodium 647mg28%
Potassium 499mg14%
Carbohydrates 6g2%
Fiber 1g4%
Protein 26g52%
Vitamin A 2110IU42%
Vitamin C 4.9mg6%
Calcium 27mg3%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- For sweet potatoes: Either bake ahead for about an hour or until soft, or boil about 10 minutes in large pot of water until soft. Drain before using if boiled. I usually make extra when making a previous meal then just re-heat the night I make this.
- This recipe makes a 9×13 pan — you can divide it and freeze part for another meal or double it to make a large one for the freezer!
- Possible variation: Bake in pint-sized mason jars for easy packable lunches!
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Ever make shepherd’s pie with sweet potatoes? How’d it turn out? Share below!
