Beef Shepherds Pie Sweet (Printable)

A hearty dish blending savory ground beef and creamy sweet potato topping in a single casserole.

# What You Need:

→ Sweet Potato Mash

01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 2 tablespoons unsalted butter
03 - 1/4 cup milk or dairy-free alternative
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Beef Filling

06 - 1 tablespoon olive oil
07 - 1 large onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 1.5 pounds lean ground beef
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce, gluten-free if required
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2/3 cup beef broth
16 - 1 cup frozen peas
17 - Salt, to taste
18 - Freshly ground black pepper, to taste

# Steps:

01 - Heat the oven to 400°F.
02 - Place peeled and cubed sweet potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then simmer for 15 to 20 minutes until tender.
03 - Drain sweet potatoes and mash with butter, milk, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat; cook chopped onion for 2 to 3 minutes until softened.
05 - Stir in minced garlic and diced carrots, cooking for an additional 3 minutes.
06 - Add ground beef, break apart with a spoon, and cook for 5 to 7 minutes until browned.
07 - Mix in tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for 2 minutes to blend flavors.
08 - Pour in beef broth, bring to a simmer, and cook for 5 minutes until slightly thickened.
09 - Stir frozen peas into the filling and adjust seasoning with salt and pepper. Remove from heat.
10 - Transfer the beef mixture to a 2-quart baking dish and evenly spread the sweet potato mash on top.
11 - Use a fork to make ridges in the sweet potato mash for a crispy texture.
12 - Bake uncovered for 20 to 25 minutes until the top is golden and the filling is bubbling.
13 - Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The sweet potato mash adds a subtle sweetness that balances the savory beef without overpowering it.
  • It reheats beautifully, so leftovers taste just as good two days later.
  • You can prep the filling ahead and just add the mash before baking.
  • It feels fancy enough for guests but easy enough for a weeknight.
02 -
  • Don't skip draining the sweet potatoes well, extra water makes the mash runny and it won't hold up on top.
  • Season the beef filling boldly, the sweet potato mash is mild and needs a savory contrast.
  • Creating ridges with a fork isn't just for looks, those peaks crisp up and add texture.
03 -
  • Warm your milk before adding it to the mash, it keeps the sweet potatoes hot and blends in more smoothly.
  • Let the beef mixture cool for a few minutes before topping with mash, this prevents the layers from mixing.
  • If the top isn't browning enough, turn on the broiler for the last 2 minutes, but watch it closely.

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