Mashed sweet potatoes in a white rectangle baking dish

Sweet Potato Shepherd’s Pie

Traditional shepherd's pie has always been a staple in my house growing up. Although I won't lie, I usually wasn't thrilled when I saw it on the dinner table. Now that I'm you know #adulting I thought to revisit my this childhood dinner with my own culinary twist.

This Shepherd's Pie has half the calories and junk, by swapping the beef for turkey, ditching the cheese, mixing up the vegetables, and replacing a plain ol' mashed potatoes with creamy sweet potato coconut puree.

Yum
Mashed sweet potatoes in a white rectangle baking dish with a scoop missing from the top left corner.

This sweet potato topping is so good that I made it it’s own dish. Yep! Perfect for all my vegetarian pals! You can see my coconut sweet potato mash recipe HERE. 

Mashed sweet potatoes in a white rectangle baking dish with a scoop missing from the top left corner.
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Sweet Potato Shepherd's Pie

Swapped the beef for turkey, ditched the cheese, mixed up the vegetables and replaced plain mashed potatoes with a creamy sweet potato coconut puree.

Course Dinner, Main Dish
Cuisine American
Keyword comfort, healthy, meat, refinded sugar free, shepherd's pie, sweet potato
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 334 kcal
Brittany Food Crush

Ingredients

  • 3 medium sweet potatoes peeled and cubed
  • 2 Tbsp butter
  • ½ can coconut milk full fat
  • 1 onion diced
  • 3 medium carrots peeled and diced
  • 4 cloves garlic minced
  • 1 package mushrooms chopped
  • 2 stalks celery chopped
  • 1 lb organic ground beef or turkey
  • 2 Tbsp garlic powder
  • 1 Tbsp dried oregano
  • 2 fresh thyme leaves
  • 2 Tbsp cumin
  • salt & freshly ground black pepper to taste

Instructions

Sweet Potato Topping

  1. Preheat the oven to 375.

    Start by cooking sweet potaties:

    In a large pot, bring 2 qts of water to a boil ( or enough to cover the potatoes). Peel and cut sweet potatoes into 3-inch chunks. Add potatoes to boiling water and boil until they're fork-tender, drain water from pot. Now add coconut milk then using an immersion blender (blender or by hand masher) blend until thick and creamy. Set aside.

Filling

  1. In a large pan over medium heat, melt 1 tbsp of butter. Add all the onions and garlic, cook until translucent. Then add celery, mushrooms, and carrots cook until carrots are slightly soft, about 6-8 minutes. Pour mixture into a bowl and set aside.

  2. In the same empty pan add olive oil, onion, garlic, stirring frequently. Add beef ( or meat desired ) season with cumin, thyme, garlic powder, salt, pepper, oregano and fresh thyme (to be removed before serving). When the meat is fully cooked add the vegetable mix to the pan.

  3. In a lightly greased casserole dish add a layer of the meat on the bottom, followed by a layer of potato.

  4. Bake on 375 for 10-15 minutes. For a golden-brown crust: after baking, set the oven to broil and broil for about 4-5 minutes while keeping a close eye on it. Let cool before serving.

Watch the how-to video:

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