Shepherd’s Pie with a Sweet Potato Crust is a classic shepherd’s pie with a little twist. The sweet potato crust adds a more complex flavor, is velvety smooth, and looks amazing! This comfort food dish is grain-free, gluten-free and dairy-free and made with real food ingredients.
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I only made one tiny twist to this otherwise traditional Shepherd’s Pie. I switched up the mashed potato topping to a mashed sweet potato crust!
And it’s really for the better, if you ask me. I’m not a big mashed potato fan, or really a big fan of potatoes in general. LOVE french fries, but aside from that, I could take potatoes or leave them.
Sweet potato, on the other hand, is one vegetable I could eat pretty much any time, any way.
Are Sweet Potatoes Good For Me?
I lay out a bunch of reasons the sweet potato is good for you in my post on Sweet Potato and Kale Breakfast Hash with an Egg, but I’ll list a few more below.
- There are only 103 calories in one medium sweet potato with the skin still on.
- Studies show that eating sweet potatoes and vegetables like them can help decrease your risk of diabetes, heart disease and obesity.
- According to Medical News Today, sweet potatoes can help protect your vision, promote fertility, promote good digestion and regularity, and promote healthy blood pressure.
How to make Shepherd’s Pie with a Sweet Potato Crust
1. Peel, Cube and Steam the sweet potatoes
I use a classic steamer basket in a regular pot, like this OXO Goodgrips Stainless Steel Steamer Basket. But whether you use a steel steamer basket, a Silicone Steamer Basket or a Pot with Built in Steamer, the technique is still the same – steam about 10 minutes until tender and easily pierced by a fork.
2. Saute the carrot and onion for about 5 minutes.
3. Add the ground beef and saute until browned.
4. Add the liquids and herbs and bring to a simmer.
5. Once the sauce has thickened a bit, pour the filling into your pie pan or casserole dish. Don’t worry about everything being perfectly cooked – it’s going into the oven before we’re done!
6. Mash your sweet potatoes, add seasoning and stir to combine. Then spoon the mashed sweet potato onto the top of your filling and gently spread to cover. If you want, use a fork to make a wavy pattern on the top.
7. Drizzle olive oil over the top and bake for 20 minutes at 375 degrees. Then broil for about 5 minutes, until the top is a little crispy and beginning to get some color.
MEAL PLANNING TIP!
Prep this entire Shepherd’s Pie with a Sweet Potato Crust before hand but don’t bake! Let it cool for 15 minutes and then cover with foil. You can keep it in your fridge for up to 3 days, then when you want to eat it, heat in a 350 degree oven for 35-40 minutes until bubbling.
Products I recommend for this recipe:
If you LOVE sweet potatoes like I do, then you want to check out my other recipes that feature them!
- Sweet Potato and Kale Breakfast Stir Fry with an Egg
- Sweet Potato Muffins with Chinese Five Spice
- Sweet Potato Crust Broccoli Cheese Quiche
- Ground Beef Slow Cooker Chili with Sweet Potatoes
- Quinoa Salad with Roasted Sweet Potatoes and Cauliflower
- Chicken Taco Baked Sweet Potatoes