clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shepherd’s Pie with Sweet Potato Topping

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 30-35 mins
  • Total Time: 45-55 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: Stove-Top, Baking
  • Cuisine: Irish/English


A simple Shepherd’s pie with a smooth sweet potato topping.



Sweet Potato Topping:

  • 2 pounds sweet potatoes, peeled and cubed
  • ½ cup low fat milk
  • 1 tablespoon olive oil
  • ½ teaspoon kosher or sea salt


  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 1-pound lean ground beef, turkey or chicken
  • 34 cloves garlic, peeled and minced
  • 2 tablespoons no salt added tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 ½2 cups unsalted beef or chicken stock
  • 12-ounce bag frozen peas and carrots
  • Dash Worcestershire sauce (optional)


  1. Bring a large pot of water to a boil. Add the sweet potatoes and cook until fork tender, about 8-10 minutes. Drain and place back into the pot.
  2. Add the milk, olive oil and salt to the sweet potatoes and use a potato masher or hand mixer to mash or beat until smooth. Set aside.
  3. Preheat the oven to 350 degrees.
  4. In a Dutch oven or oven-safe stove-top casserole dish, heat the olive oil to medium. Add the onion and sauté 4-5 minutes or until soft. Add the ground beef and cook until browned, about 6-8 minutes, breaking up the beef into pieces using a wooden spoon as it cooks. Stir in the garlic, tomato paste, thyme, salt and black pepper and sauté 30-60 seconds or until garlic is fragrant.
  5. Stir in the flour. Increase the heat to medium-high and slowly whisk in the stock and bring to a simmer until thickened, about 2-3 minutes, adding more stock if the mixture becomes too thick. Stir in the bag of frozen peas and carrots. Stir in the Worcestershire sauce (if using).
  6. Spoon the sweet potato mixture on top of the filling and use a large spoon to spread the mixture into an even layer. Bake 20-25 minutes or until the filling is bubbly.
  7. Let slightly cool, then serve.


Substitution Tip: Swap the sweet potato for regular white potatoes or cauliflower.

Make it a Meal: Serve with a green salad with vinaigrette dressing.


  • Serving Size: 1/6 of recipe
  • Calories: 363
  • Sugar: 8g
  • Sodium: 426mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: shepherd's pie, comfort food, entree, dinner, sweet potato