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  • Nicole Cook

Sweet Potato Shepherd's Pie


2 1/2 lbs sweet potato (about 3 large potatoes), washed and peeled

1 lb ground beef

2 tbsp olive oil

1/2 sweet onion, diced

3 cup frozen mixed vegetables (corn, carrot, peas, green beans)

1 1/2 cups beef broth

157ml can tomato paste

1 tbsp garlic powder

1 tsp dried oregano

1 tsp dried basil

salt and pepper to taste

1/2 cup milk

4 tbsp butter

OPTIONAL: parsley for garnish


1. Cut the sweet potatoes into approx. 2 inch pieces. Bring a large pot of water to a boil, add the sweet potatoes, and boil until very soft.

2. Meanwhile in a deep pan brown your beef until no longer pink. Drain the fat. Add the olive oil and onion, and sauté with the beef over medium heat until onion starts to soften. Mix in the vegetables and continue sauté until they are starting to defrost, about 3 minutes. Now stir in the broth, tomato paste, garlic powder, oregano, and basil. Simmer until vegetables are completely defrosted and sauce is thick, about 5-10 minutes. Season with salt and pepper to taste. Transfer beef and vegetable mixture to a casserole dish.

3. Now finish the potatoes. Once they are nicely soft, drain the water from the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste. Spread the mashed sweet potato over the meat mixture in the casserole dish.

4. Bake at 375 for 30-40 minutes, or until sauce is starting to bubble at the sides. Optional: garnish with parsley on top. Enjoy!


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