Shepherd’s Pie Topped With Sweet Potato Mash

Cold weather calls for comfort food that sticks to your ribs and warms you from the inside out.

This shepherd’s pie puts a fresh spin on the classic by swapping regular mashed potatoes for creamy, naturally sweet potato mash that adds gorgeous color and extra nutrition to your plate.

The combination of savory ground lamb (or beef if you prefer), tender vegetables, and that rich gravy base creates the perfect foundation topped with orange-hued sweet potato that caramelizes beautifully in the oven!

Why You’ll Love This Recipe

This sweet potato-topped shepherd’s pie hits all the right notes for comfort food lovers. The natural sweetness of the potato mash creates a perfect balance against the savory, herb-rich meat filling below.

You’ll appreciate how the sweet potatoes add extra vitamins and fiber compared to regular mashed potatoes, while still delivering that creamy, satisfying texture you crave.

The vibrant orange color makes this dish as beautiful as it is delicious.

Leftovers reheat beautifully too, often tasting even better the next day.

Ingredients

For the Sweet Potato Topping:

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 4 tablespoons butter
• 1/4 cup milk or cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

For the Meat Filling:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 pounds ground lamb (or ground beef)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 2 tablespoons flour
• 1 1/2 cups beef or vegetable broth
• Salt and pepper to taste

Instructions

Prepare the Sweet Potatoes:

Place the cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Reduce heat to medium-high and cook for 15-20 minutes, until the sweet potatoes are fork-tender and easily pierced.

Drain the sweet potatoes thoroughly and return them to the pot. Add butter, milk, salt, pepper, and nutmeg if using.

Mash until smooth and creamy, adjusting milk as needed for your preferred consistency. Set aside.

Make the Meat Filling:

Preheat your oven to 400°F (200°C).

Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery.

Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another minute until fragrant.

Add the ground lamb (or beef) to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes until the meat is browned and cooked through.

Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes to let the flavors blend.

Sprinkle the flour over the meat mixture and stir to combine. Cook for 1 minute.

Gradually add the broth, stirring constantly to prevent lumps. Add the frozen peas and simmer for 3-4 minutes until the mixture thickens slightly.

Season with salt and pepper to taste.

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Assemble and Bake:

If your skillet isn’t oven-safe, transfer the meat mixture to a 9×13 inch baking dish.

Spread the sweet potato mash evenly over the top of the meat filling, using a fork to create some texture on the surface.

Bake for 25-30 minutes, until the sweet potato topping is lightly golden and the filling is bubbling around the edges.

Let the shepherd’s pie rest for 5-10 minutes before serving to allow it to set up slightly.

Storage Tips:

This shepherd’s pie keeps well in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months – just thaw overnight in the fridge before reheating.

To reheat, cover with foil and bake at 350°F until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen.

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