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Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

It turns out, there is a shepherd’s pie for every shepherd’s pie lover – who would have thought? Pulled beef shepherd’s pie is for those who have pulled beef leftovers. Elk shepherd’s pie is the recipe you are seeking for when you want to introduce a new and exciting protein into your meals. Bison can be incorporated here too, with excellent results. Irish-style shepherd’s pie is getting closer to its origins, providing the ultimate in Sunday evening comfort food.

If you really want to experience the true shepherd’s pie, ground lamb meat is what you should be after. But it is entirely acceptable to use veal or beef. It is all a matter of protein preference, you could even mix the two meats 50/50. Bottom line, shepherd’s pie is a wonderful cook-ahead meal. It can even be frozen and reheated when the time is right for an unexpected and casual dinner with family and friends. Just thaw it out in the fridge the night before serving, then place it in a preheated 350 F oven and bake until piping hot in the center. You can cover it with foil to prevent it from burning.

What to serve with shepherd’s pie? Choices are aplenty! A fresh salad is always appreciated, roasted green beans make for an appetizing side, glazed carrots are deliciously sweet and roasted squash or beets are more than just a treat.

Sweet Potato Shepherd’s Pie Recipe

Serves: 4Prep: 15 minCook: 30 min
Notice

Protein: 33g / %

Carbs: 28g / %

Fat: 20g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 lb. ground veal or beef
  • 2 to 3 sweet potatoes, peeled and shredded
  • 1 leek, thinly sliced
  • 1 bell pepper, diced
  • 8 to 10 mushrooms, sliced
  • 3 tbsp. tomato paste
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1/4 cup water
  • Cooking fat
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat oven to 400 F.
  2. Melt some cooking fat in a skillet over medium heat, add the ground meat, season to taste and cook until browned.
  3. Add the tomato paste and water. Mix well and bring to simmer for 5 minutes.
  4. Place in a single layer, at the bottom of a baking dish.
  5. In the same skillet, cook the leek and bell pepper, about 4 to 5 minutes.
  6. Add the mushrooms and herbs, then cook for another 2 minutes.
  7. Pour the vegetable mixture over the ground veal or beef.
  8. Top the baking dish with the shredded sweet potatoes and place in the preheated oven.
  9. Cook for 20 to 25 minutes.