One of our favorite cold-weather meals is classic shepherd’s pie. In this not-so-classic version, you get a big veggie boost from mashed sweet potato. It’s a delicious spin on traditional shepherd’s pie, especially if you’re making the switch from white potatoes (or if you just prefer the taste!).
Sweet Potato Shepherd’s Pie Recipe
You might be wondering if you can use sweet potatoes to make shepherd’s pie. While white potatoes are key in the traditional Irish dish, no one says you can’t use sweet potatoes! And really, our family prefers the taste. White potatoes or sweet potatoes aren’t any better, it’s really just about preference.
If you’re doing Whole 30, which doesn’t allow dairy (and favors sweet potatoes), then this version is easily adaptable. Not only is it healthy and easy, but it’s also paleo, gluten-free, and can easily be made dairy-free.
How to Make Sweet Potato Shepherd’s Pie
I’ve left the recipe for my shepherd’s pie pretty similar to most, but added kale for a little extra vegetable boost and swapped out the traditional with potatoes for sweet potatoes. This recipe is similar to my meatloaf cupcakes, but with more veggies.
To make the casserole, I brown the ground beef with seasonings, then stir in the diced vegetables, heat it up, and pour it into a casserole dish. I have this oven safe deep skillet that I use for both purposes and save myself a pan to wash.
While the meat is cooking I mash the sweet potatoes with butter and salt and smooth them on top of the meat and vegetable mixture when it is done. To save myself a little time, I usually make extra sweet potatoes with another meal earlier in the week then just pull them out of the fridge when I’m ready to use them.
Shepherd’s Pie Ingredients and Substitutions
While I like the kale for extra nutrition, you can also leave it out if you just prefer to have mixed veggies. Or use another leafy green like spinach or chard instead. If you want to add even more flavor, add a splash of coconut aminos, Worcestershire sauce, or balsamic vinegar for extra depth.
Want to make it dairy-free? Use coconut oil instead of butter and skip the cream cheese. If you still want to make the sweet potato topping creamier, you can try adding a little coconut milk when mashing. And if dairy isn’t a concern at all, shepherd’s pie with cheese on top is also delicious!
I make this recipe with ground beef since it’s easy to get, but you could also use ground lamb for a more traditional taste. If you want a lower calorie or fat version, ground turkey works well. And while I’m not vegetarian, I’ve heard cooked lentils also work well instead of the ground meat.
Quick Tips
To save time on the sweet potatoes you can bake them ahead of time. I’ll make some earlier on in the week and pull them out of the fridge when needed. You can bake them for about an hour until soft. For a faster version, boil diced sweet potatoes for about 10 minutes, drain, then use for this recipe.
I’m big on meal prep and this is a great recipe to make ahead. You can even bake the ingredients in pint-sized mason jars for easy packable lunches!
Store any leftovers in the fridge for up to 4 days, or freeze for up to 3 months. To freeze, place the unbaked, layered, shepherd’s pie in a freezer safe container and wrap tightly. Let it thaw in the fridge before baking for 30 minutes at 350. I like doubling the recipe and freezing half for later.
If you love sweet potatoes as much as we do, give this recipe a try!
Sweet Potato Shepherd’s Pie Recipe
This healthier take on shepherd’s pie features a creamy sweet potato topping. This is a family favorite at our house and my kids love helping make the layers.
-
Preheat the oven to 350°F
-
In a large skillet over medium heat, brown the meat.
-
Mix in 1 teaspoon of the salt and all remaining seasonings and transfer to a large bowl.
-
Saute the onion and kale in the skillet until slightly soft and add to the meat.
-
Pour the mixed vegetables into the skillet and heat on low heat.
-
While the vegetables are heating, mash the cooked sweet potatoes with butter and the remaining 1/2 teaspoon salt until smooth.
-
Add the mixed vegetables to the meat mixture, sprinkle the arrowroot on top, and stir to combine.
-
Pour the meat/vegetable mixture into a 9×13 baking dish and spread in an even layer. Add the mashed sweet potatoes and smooth evenly over the top.
-
Bake at 350°F for approximately 30 minutes.
-
When done, top with a small dollop of cream cheese if desired and enjoy.
Nutrition Facts
Sweet Potato Shepherd’s Pie Recipe
Amount Per Serving (1 serving)
Calories 490
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 117mg39%
Sodium 793mg34%
Potassium 947mg27%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 7g8%
Protein 28g56%
Vitamin A 20036IU401%
Vitamin C 23mg28%
Calcium 136mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
- Store any leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Is It Shepherd’s Pie or Cottage Pie?
Shepherd’s pie is Irish in origin and usually is made with ground lamb. Cottage pie is British and made with ground beef. However, most people don’t quibble over the small differences and use the terms interchangeably. Read more fun shepherd’s pie facts here.
Sweet Potatoes: Versatile, Healthy, and Delicious
My kids absolutely love sweet potatoes and happily eat them every way I fix them. Which is why I have such an extensive and creative collection of sweet potato recipes! Here are some others to try:
Ever make shepherd’s pie with sweet potatoes? How’d it turn out? Share below!
