Description

This easy Sweet Potato Shepherd’s Pie is made with a savory ground beef and vegetable filling topped with creamy mashed sweet potatoes. It’s cozy, family-friendly, make-ahead friendly, and perfect for fall dinners.

Ingredients

Units Scale

Sweet Potato Topping

2 pounds sweet potatoes, peeled and cut into chunks
1/2 cup sour cream
2 tablespoons butter, melted
1/2 teaspoon cinnamon
Salt, to taste

Ground Beef Filling

1 pound ground beef
1 medium onion, chopped
1 cup peeled and finely diced carrots
3 cloves garlic, minced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Salt, to taste
Black pepper, to taste
1 cup beef broth
2 teaspoons cornstarch

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Instructions

Preheat the oven to 425°F.
Cook the sweet potatoes until fork-tender. Drain them very well, then mash with the sour cream, melted butter, cinnamon and salt. Set aside.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no longer pink.
Add the chopped onion and diced carrots. Cook for about 5 to 6 minutes, stirring occasionally, until the onion is softened and the carrots have started to become tender.
Add the garlic, tomato paste, Worcestershire sauce, rosemary, sage, salt and black pepper. Stir and cook for about 1 minute.
Stir in the frozen peas.
In a small bowl, whisk the cornstarch with a few tablespoons of the beef broth until completely smooth.
Pour the remaining beef broth into the skillet, followed by the cornstarch slurry. Stir everything together and cook for 2 to 3 minutes, or until the sauce thickens and coats the beef and vegetables.
Spread the ground beef filling evenly in a 9-by-13-inch casserole dish.
Spoon the mashed sweet potatoes over the filling and gently spread them into an even layer.
Bake at 425°F for about 20 minutes, until the filling is bubbling around the edges and the sweet potato topping is hot and beginning to brown.
Let the shepherd’s pie rest for a few minutes before serving.

Notes

This recipe can be assembled ahead of time and refrigerated until you’re ready to bake. If baking directly from the refrigerator, allow a little extra baking time so the center is completely heated through.

Frozen mixed vegetables work well and make this an especially easy weeknight dinner.

You can substitute another ground meat for the beef if desired.

Traditional shepherd’s pie is made with lamb, while a beef version is technically cottage pie. In the U.S., ground beef versions are also commonly called shepherd’s pie.

Prep Time: 15
Cook Time: 40