Shepherds Pie with Sweet Potato Topping

Shepherds Pie with Sweet Potato Topping

A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so you can go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners.


Pie Filling:

  • 1 lb. lean ground beef
  • 3 medium carrots, peeled and chopped (or pulsed in the food processor)
  • 1 small zucchini, chopped
  • 1 small onion, chopped
  • 1 cup mushrooms, diced
  • 2 tsp. minced garlic
  • 1 tsp. chili powder
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. sea salt or to taste
  • 1/4 tsp. black pepper
  • 3 oz. tomato paste
  • 1/4 cup water

Sweet Potato Topping:

  • 3 – 4 large sweet potatoes, peeled and cubed
  • 1 Tbsp. butter, room temperature
  • 1/2 tsp chili powder
  • 1/4 tsp. sea salt


  1. Preheat oven to 375℉.
  2. In a skillet on medium heat add the ground beef, chopped carrots, onions, zucchini, mushrooms and minced garlic.
  3. Cook on medium heat until carrots are soft, about 12-15 minutes. Begin making the topping while the meat filling cooks.
  4. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  5. For the topping: Steam, bake (at 375℉.) or microwave (for 7 minutes pierced with a a fork) the sweet potatoes until fork tender.
  6. Add the cubed sweet potatoes, butter, chili powder and salt to a food processor (or blender) and process until smooth.
  7. Transfer the meat filling to a 9 x 9 inch dish or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
  8. Bake for 10 minutes. Remove from oven and serve.