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
Vanessa at The Cheerful Kitchen
Yields 6 servings
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.
30 minPrep Time
25 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 lb ground beef (organic, grass fed preferably)
- 2 large carrots, peeled and diced
- 1 medium onion, peeled and diced
- 2 cups frozen peas
- 2-3 garlic cloves, minced
- 2 cups beef or veggie stock (can sub 1/2 a cup with red wine for extra flavor)
- 1 Tablespoon corn starch or tapioca starch + 2 T hot water
- 1 tsp salt
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 tsp pepper
- 1 T Worcestershire sauce (for gluten-free check the label to make sure)
- 4 cups peeled and diced sweet potato
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp pepper
- Olive oil for drizzling
Instructions
- Preheat your oven to 375 degrees.
- Place 1 cup of water on the bottom of your pot and then put your steamer basket in the pot. Pour in the peeled/cubed sweet potatoes. Put the lid on the pot and turn the heat to high. Bring the water to a simmer, which will not take long, and when the pot is full of steam, turn the heat to medium/low. Steam for 10 minutes, then check to see if sweet potato are fork tender. Turn the heat off.
- Heat a medium sized pan over medium/high heat with 1 Tablespoon of cooking oil. Add the diced onion and carrots, stir to coat in the oil, and saute for 5 minutes to soften. Stir occasionally to prevent burning.
- Add the ground beef and break into pieces using a wooden spoon. Stir to combine with the carrots and onion, and cook for another 5-7 minutes until the meat is browned.
- Meanwhile, combine 2 Tablespoons of hot water in a bowl with 1 Tablespoon of corn starch and use a fork or whisk to combine, removing all lumps.
- When the meat is brown, add the rest of the filling ingredients and stir to combine. Bring to a simmer and let cook for about 10 minutes until the liquid has slightly thickened. When done, pour into a pie plate or baking dish.
- While the filling is simmering, drain the water from the steamer pot and remove steamer basket. Put steamed sweet potato back into the pot and mash using a potato masher. Add the salt, pepper, garlic and onion powder and stir to combine.
- Dollop the mashed sweet potato topping all over the filling in your baking dish or pie plate, then use a spoon or butter knife to carefully spread the sweet potato all over the top. If you want, you can use a fork to make a pretty pattern over the top.
- Place the baking dish or pie pan onto a foil lined baking sheet to catch any spills that may happen in the oven, and drizzle the top of your Shepherd's Pie with olive oil.
- Put the baking sheet with the baking dish on it into the oven and let cook for 20-25 minutes, until you can see bubbling at the edges.
- Turn on the broiler and broil for 4-5 minutes.
- Serve hot!
Notes
If you would like to prepare this Shepherd's Pie with a Sweet Potato Crust to eat later in the week, simply follow all directions but do not bake. Let it cool for 15 minutes, then cover with foil and keep in the fridge for up to 3 days. When you want to eat, preheat your oven to 350 degrees, remove the foil and place the dish on a foil lined baking sheet to catch any drips when cooking. Heat for 35-45 minutes, until you see bubbling at the edges. Broil for 5 minutes to crisp up the top. Serve hot!
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