Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie!

Sweet Potato Shepherd's Pie

Have you ever tried purple sweet potatoes? I can tell you that this was my first go around. As I have told you in the past, my cute son Zac is always looking and introducing me to new things so I can share them with you.


He had baked some for his dinner with his wife and they thought they were amazing. To me, they taste like a regular orange sweet potato but a little creamier. They aren’t easy to find but some grocery stores do carry them.



The fun thing about this recipe is that you can try a new kind of sweet potato or you can use the regular orange ones that you are familiar with.


Most of us have tried a shepherd’s pie before but with the added sweet potato, it takes it to a new level of yumminess! 


Sweet Potato Shepherd’s Pie


For the sweet potato mash:
2 Tablespoons butter
1 1/2 cups milk
1 teaspoon pepper flakes
5 large either purple or orange, peeled and quartered, and then boiled until just cooked through 
2 Tablespoons maple syrup
1 teaspoon cinnamon
salt and pepper to taste

Sweet Potato Shepherd’s Pie


  • In a bowl mash potatoes with a potato masher or mixer. Add all the other ingredients and mix well until combined. Set aside.

Shepherd’s Pie
Ingredients: Click to print
1 1/2 lbs ground beef
1 Tablespoon olive oil
1 medium onion, diced
2 stalks celery, chopped
1/2 cup peas
1 cup of corn
1 large carrot, sliced
4 cloves garlic, minced
1 1/4 cups beef broth
 1 Tablespoon tomato paste
1 teaspoon rosemary
salt and pepper, to taste
1/4 cup flour
3 cups mashed sweet potato
3 cups mashed potatoes




  • Preheat the oven to 350 degrees. In an oven-safe skillet, brown the ground beef. Drain the fat, and transfer beef to a bowl and set aside.
  • Use the same pan as you used to cook the beef, heat the olive oil over medium heat. Add the onions, and saute for a few minutes or until the onion begins to soften.
  • Add the celery, and carrots to the skillet. Stir and then cover with a lid and allow to steam for about 5 minutes. Remove the lid, add the garlic and cook for an additional 2 to 3 minutes, stirring occasionally. Add the peas and corn at this time.
  • In a small bowl, combine the flour and 1/2 cup of the beef broth. Mix until there aren’t any lumps. Pour into the skillet and stir for a few minutes.
  • Add everything else to the skillet; cooked beef, the rest of the broth, tomato paste, rosemary, salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 minutes.
  • Gently spoon mashed potatoes into a pastry bag and the same for the mashed sweet potato. If you don’t have a pastry bag, use a plastic Ziploc bag with a small hole cut out of the corner. Pipe the potatoes into little puffs, alternating colors across the pie.
  • Bake for 30 minutes or until the potatoes are lightly browned and the meat mixture is bubbly.










2 thoughts on “Sweet Potato Shepherd’s Pie”

  1. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table, but am just taking in as much info as I can at the moment. Thanks for sharing.
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    Keep Posting:)

  2. Kimberly, I've never seen purple sweet potatoes! They look so cool. I love fun foods, this year we grew carrots that were yellow, red, purple, and white. They were so much fun to pull, you never knew what color you were going to get! Anyway, the Shepard's Pie looks really good, especially as the days are getting cooler, I'm craving comfort foods!

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