Sweet Potato Shepherd’s Pie

Shepherd’s Pie is a beloved dish with deep roots in British and Irish cuisine, traditionally made with minced meat, usually lamb or beef, and topped with a creamy layer of mashed potatoes. The origins of this comforting meal can be traced back to the early 19th century when it was created as a way to use up leftover meat and vegetables, making it a frugal yet hearty option for families. Over the years, variations of Shepherd’s Pie have emerged, with different regions and cultures adding their unique spin to the dish. Some recipes incorporate various vegetables, while others may use different types of potatoes or even grains as a topping.

Sweet Potato Shepherd’s Pie

Discover a delicious twist on a classic with Sweet Potato Shepherd’s Pie! This hearty dish combines a savory filling of ground meat and vibrant vegetables, all topped with creamy sweet potatoes. Not only does this version add a touch of sweetness and beautiful color, but it also boosts nutrition, making it a family-friendly option. Perfect for cozy dinners, gatherings, or meal prep, this recipe is sure to warm your heart and satisfy your palate. Enjoy the comforting flavors and nutritional benefits in every bite!

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Ingredients

For the Sweet Potato Topping:

4 large sweet potatoes, peeled and cubed

2 tablespoons unsalted butter

1/4 cup milk (or plant-based milk)

Salt and pepper to taste

1 teaspoon cinnamon (optional)

For the Shepherd’s Filling:

1 pound ground beef or ground lamb (or a plant-based alternative)

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

1 cup frozen peas

1 cup corn (fresh or frozen)

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce (or soy sauce for a vegan option)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and pepper to taste

Olive oil for sautéing

Instructions

Prepare the Sweet Potatoes:

- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

- Drain the sweet potatoes and return them to the pot. Add butter, milk, salt, pepper, and cinnamon (if using). Mash until smooth and creamy. Set aside.

Cook the Filling:

- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and garlic, sautéing until they become translucent, about 3-4 minutes.

- Add the diced carrots and cook for another 5 minutes until they start to soften.

- Increase the heat to medium-high and add the ground beef or lamb. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if necessary.

- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Cook for an additional 2-3 minutes.

- Add the frozen peas and corn. Mix thoroughly and heat through for another 2 minutes. Remove the skillet from heat.

Assemble the Pie:

- Preheat your oven to 375°F (190°C).

- In a greased 9x13 inch baking dish, spread the meat and vegetable filling evenly across the bottom.

- Spoon the sweet potato mixture over the filling, smoothing it out with a spatula.

- Optional: use a fork to create decorative lines or peaks on the sweet potato topping for a beautiful presentation.

Bake:

- Place in the preheated oven and bake for 25-30 minutes, or until the top is slightly golden and the filling is bubbling at the sides.

Serve:

- Let it rest for about 5-10 minutes before serving. Enjoy this comforting dish with a side salad or crusty bread!

Prep Time, Total Time, Servings: 20 minutes | 1 hour | Serves 6