Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie
Servings: 6 Prep 15 mins Cook 19 mins


  • 2 1/2 pounds sweet potatoes, peeled and diced into 1/2-inch pieces
  • 1/4 cup 1% milk
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 2 medium carrots, finely diced
  • 2 ribs celery, finely diced
  • 1 small onion, finely diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 cups reduced-sodium beef broth
  • 1 10 ounce package frozen peas
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary

Make It

1. Heat oven to 375 degrees. Add potatoes to a large lidded pot and cover with 1 inch of cold water. Bring to a boil; reduce heat to a simmer and cook, covered, 10 minutes or until fork-tender. Drain and return to pot. Add milk, 2 tbsp of the butter, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mash until smooth. Cover and set aside.

2. Meanwhile, add remaining 1 tbsp butter to a large saute pan over medium heat. Stir in beef, breaking apart with a spoon, as well as carrots, celery and onion. Cook 15 minutes until vegetables are softened. Stir in flour; cook 1 minute. Stir in tomato paste, beef broth and peas. Bring to a simmer and cook 3 minutes, until liquid is slightly thickened and peas are thawed. Stir in remaining 1/2 tsp of the salt, remaining 1/4 tsp of the pepper, the thyme and rosemary.

3. Transfer meat-and-vegetable mixture to a 13 x 9 x 2-inch baking dish. Spread sweet potatoes over mixture, leaving a 1-inch border around the edge. Swirl top with back of a spoon, if desired. Bake at 375 degrees for 30 to 35 minutes or until shepherd's pie is bubbling.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 429, Fat, total (g): 12, chol. (mg): 86, sat. fat (g): 6, carb. (g): 48, fiber (g): 8, pro. (g): 32, sodium (mg): 701, Percent Daily Values are based on a 2,000 calorie diet.