This healthy and easy-to-make sweet potato shepherd’s pie recipe will make your autumn days a bit brighter. One of my favorite healthy recipes, it’s easy to make and will be a crowd pleaser at any dinner table!
Shepherd’s Pies are usually made with white potatoes instead of sweet potatoes. The substitute with sweet potatoes, make it a perfect fit for those looking for a paleo or Whole30 low-carb diet.
I love sweet potatoes, they are one of the most nutritious foods around and add great flavor to this recipe. These deep orange beauties not only offer tons of vitamins and minerals but also fiber and powerful antioxidants!
What Ingredients Will You Need?
Sweet Potato Topping
- 1.5 Pounds (680 grams) of Sweet Potatoes (peeled and cut in chunks)
- 1 table spoon of mixed dried herbs (oregano, basil, thyme and rosemary)
Meat Mixture Filling
- 1.5 Pounds (680 grams) of lean ground beef
- 1 medium sized yellow onion (chopped)
- 2 table spoons of tomato paste
- 1 medium sized carrot (finely chopped into half moons)
- 1 cup of frozen peas
- 3 garlic cloves (minced)
- 1 table spoon of olive oil (or coconut oil if preferred)
- 1 table spoon of smoked paprika
- 1 cup of beef broth or chicken broth
- 1 table spoon of Worcestershire sauce (optional)
- Salt and black pepper to taste
Sweet Potato Shepherd Pie Recipe
- Preheat over to 375° F (190° C).
- Put your sweet potatoes in a sauce pan, cover with boiling water cook for about 10 minutes, until fork tender.
- Remove the sweet potatoes from the heat and drain the water
- Mash the sweet potatoes and season with mixed dried herbs, salt and pepper
- Heat the oil in a large skillet (large saucepan) and sauté the onions over medium high heat for about 5 minutes – until they are golden and soft
- Add the garlic and cook for another minute
- Add the ground beef, stir and crumble with a wooden spoon until the meat is cooked through
- Stir in the Worcestershire sauce, paprika, tomato paste, salt and pepper, and beef stock. Lower the heat and simmer for about 6-8 minutes until the water is reduced.
- Add the frozen peas and cook for a further 2-3 minutes while stirring often
- Remove from the heat
- Transfer the ground meat mixture to a casserole dish and spread evenly
- Cover and spread with the mashed sweet potatoes
- Put your dish in the preheated oven and bake for 25-30 minutes until the sweet potato mash starts to brown
- Remove from the oven, let the dish rest for a few minute, serve, and enjoy this comforting and healthy food dish
Sweet Potato Shepherd’s Pie Side Dishes
If you’re not sure what side dish to serve with your sweet potato shepherds pie, don’t worry, I’ve got some suggestions for you.
There’s nothing like a light and refreshing side dish to counterbalance the intense richness of the Sweet Potato Shepherd’s Pie.
Here are my top 3 recommended side dish recipes to accompany your Sweet Potato Shepherd’s Pie.
Green beans complement sweet potato shepherds pie so beautifully. This side dish is simply made of green beans, garlic, and toasted almonds.
The green veg have a wonderful crunch and just the right flavor. It will only take you 15 minutes to make.
This is super healthy and delicious salad which is quick to make and will add a nice bit of tanginess to you meal.
Its main ingredients are beets, goat cheese, candied walnuts and rocket (arugula) salad. For the dressing, just add olive oil, mustard and balsamic vinegar.
This roasted eggplant dish is full of flavor and makes the perfect accompaniment to your Sweet Potato Shepherds pie.
Simply season the eggplants, with basil, crushed garlic, salt and pepper and roast them until they are tender in pre-heated oven at 400° F (200° C) for approximately one hour.
Can you freeze and reheat Sweet Potato Shepherd’s Pie?
Sweet Potatoes Shepherd’s Pie is a great meal to pre-cook and put away in the freezer.
How to Freeze your Sweet Potato Shepherds Pie
Once you’ve completed the recipe instructions above, let the pie cool down to room temperature, wrap it in foil and put it in your freezer. Make sure to not leave it too long before you put the Sweet Potato Shepherd’s pie in the freezer to avoid the liquid separating from the meat.
You can keep a Sweet Potato Shepherd’s Pie in the freezer for at least two months.
How to Reheat your Sweet Potato Shepherds Pie
You can reheat your Shepherd’s Pie from frozen in two of the following ways:
Option 1: Take the Sweet Potato Shepherd’s Pie out of your freezer and let it thaw in your fridge overnight. Put it in an oven safe container and cover with aluminum foil (this will help maintain the moisture and flavors).
Then place the Sweet Potato Shepherd’s Pie in a preheated oven at 350° F (177° C) and cook for 30 minutes.
Option 2: You can also put your Sweet Potato Shepherd’s Pie straight from the freezer into the oven. When doing this, follow the same steps as above, except, you will need to cook for twice the time (60 minutes instead of 30 minutes).
Before serving your reheated Sweet Potato Shepherd’s Pie, make sure it is cooked through. To do this, you can use a toothpick or sewing needle, poke it all the way through the middle of the Shepherd’s Pie. If it is hot, your pie if ready to be eaten, if not, put it back in the oven for an extra 10 minutes.
What meat substitute can I use for a veggie version of the Sweet Potato Shepherd’s Pie?
A meatless Sweet Potatoes Shepherd Pie is just a easy to make, follow the same ingredient list and recipe above and substitute the meat with mushrooms, lentils and chick peas, and swap the meat broth with vegetable stock.
The ingredient amounts that you will need are:
- 2 cups of chopped mushrooms
- 1 cup of chick peas
- 2 cups of cooked lentils
- 1/2 cup of vegetable stock
This type of pie is typically called a ‘Shepherdless Pie’.
Is there a difference between Cottage Pie and Shepherd’s Pie?
Yes there is. The main difference is in the meat.
Shepherd’s Pie is usually cooked with mash potatoes and ground lamb (because shepherd’s usually look after sheep), whereas Cottage Pie is cooked with mashed potatoes and ground beef (in fact, this article should really be named ‘Sweet Potato Cottage Pie’).
The Cottage Pie predates the Shepherd’s pie by about 100 years. It was first created in the UK when they introduced to potatoes and it was a dish that was affordable for peasants to eat, who usually lived in cottages.