Beef Shepherds Pie Sweet (Print Version)
Savory ground beef and vegetables topped with creamy sweet potato mash for a hearty dish.
# What You'll Need:
→ Sweet Potato Mash
01 - 2 lbs sweet potatoes, peeled and cubed
02 - 2 tbsp unsalted butter
03 - ¼ cup milk
04 - ½ tsp salt
05 - ¼ tsp ground black pepper
→ Beef Filling
06 - 1 lb ground beef
07 - 1 medium onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 medium carrots, diced
10 - ¾ cup frozen peas
11 - 1 tbsp tomato paste
12 - 1 cup beef broth
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp dried thyme
15 - ½ tsp dried rosemary
16 - ½ tsp salt
17 - ¼ tsp ground black pepper
18 - 2 tbsp olive oil
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Place sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes until very tender. Drain thoroughly.
03 - Mash the sweet potatoes with butter, milk, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add chopped onion and diced carrots; sauté for 4 to 5 minutes until softened.
05 - Add minced garlic and cook for 1 minute. Incorporate ground beef and cook until browned, breaking up the meat with a spoon.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute. Pour in beef broth, add peas, and simmer for 5 to 7 minutes until the sauce thickens slightly.
07 - Spread the beef mixture evenly in an 8 x 8 inch baking dish.
08 - Spoon the sweet potato mash over the beef layer, smoothing the surface with a spatula.
09 - Bake for 20 minutes until the top is lightly golden and the filling is bubbling.
10 - Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- The sweet potato topping is silky and naturally sweet, creating a gorgeous contrast with the rich, herby beef beneath.
- Everything comes together in just over an hour, making it perfect for weeknight dinners that still feel special.
- It's gluten-free and genuinely tastes better than the traditional version—no one will notice what's missing.
02 -
- Don't skip draining the sweet potatoes thoroughly after boiling—any excess water will make your mash watery and the whole dish soggy.
- Browning the ground beef properly isn't about speed; take those extra minutes to let it develop color and taste, not just turn gray.
- The sweet potato mash can be prepared several hours ahead and kept in the fridge, but assemble and bake just before serving for the best texture.
03 -
- Make sure your sweet potato pieces are relatively uniform in size so they finish cooking at the same time—uneven pieces lead to some that are mushy and others that are still firm.
- The beef filling should be thick enough to support the sweet potato mash without sinking; if it looks too thin after simmering, let it cook a minute or two longer.