Sweet Potato Shephard's Pie

Sweet Potato Shephard's Pie Recipe

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Erlene Martin


I found this recipe in the new Family Circle magazine.It sounded so good I wanted to share.

★★★★★ 2 votes
35 Min
35 Min


2 1/2 lb
sweet potatoes,peeled & diced into 1/2-inch pieces
1/4 c
1% milk
3 Tbsp
unsalted butter
1 tsp
1/2 tsp
1 1/2 lb
lean ground beef
2 medium
carrots,finely diced
ribs celery,finely diced
1 small
onion,finely diced
2 Tbsp
all-purpose flour
2 Tbsp
tomato paste
2 c
reduced- sodium beef broth
(10oz.)package frozen peas
1 Tbsp
chopped fresh thyme
1 Tbsp
chopped fresh rosemary


1Preheat oven to 375.Put diced sweet potatoes in a large pot cover with 1 inch of cold water.Bring to
a boil;reduce heat and cover and simmer for 10 minutes or until fork tender,drain and return to pot add milk,2 Tbsp of the butter,1/2 tsp salt and 1/4 pepper.Mash until smooth.
cover and set aside.
2Meanwhile,add remaining 1 tbsp.butter to a large
saute' pan over medium heat.Stir in beef,breaking apart with a spoon,add carrots,celery and onion.
Cook 15 minutes until vegatables 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 1/4 tsp pepper the thyme and rosemary.
3Transfer meat and vegatable mixture to a 13x9x2-inch baking dish.Spread sweet potatoes over mixture,leaving a 1-inch border around the edge.Swirl top with the back of a spoon,if desired.Bake at 375 for 30-35 minutes or until
shephard's pie is bubbling.

About Sweet Potato Shephard's Pie

Course/Dish: Beef, Savory Pies
Other Tags: Quick & Easy, Healthy
Hashtags: #sweet, #Vegatables