This is a similar recipe to my Meatloaf Cupcakes, but with more vegetables…
My kids absolutely love sweet potatoes and will eat them any way I fix them, so this is a good way to add in the extra veggies. This recipe also freezes and re-heats well so it can be prepared ahead for busy nights.
Sweet Potato Shepherd's Pie Recipe
I love this healthier take on shepherd's pie with a creamy sweet potato topping. This is a family favorite at our house and my kids love helping make the layers.
Servings 8 people
Calories 245kcal
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Ingredients
- 2 lbs ground beef (or ground turkey)
- 1½ tsp salt (divided)
- 1 tsp natural beef bouillon
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- ¼ tsp cayenne pepper
- 1 medium onion
- 1 small bunch kale
- 1 bag frozen mixed vegetables
- 4 medium sweet potatoes (cooked)
- 1 egg
- 4 TBSP butter
- 8 oz cream cheese (optional)
Instructions
- In a large skillet, brown the meat.
- Mix in 1 teaspoon of the salt and all remaining seasonings and transfer to a large bowl.
- Dice the onions and tear the kale into small pieces.
- Saute the onion and kale in the skillet until slightly soft and add to the meat.
- Pour the mixed vegetables into the skillet and heat on low heat.
- While the vegetables are heating, mash the cooked sweet potatoes with butter and the remaining salt until smooth.
- Add the mixed vegetables and the egg to the meat and stir to combine.
- Pour the meat/vegetable mixture into a 9x13 baking dish and spread the mashed sweet potatoes over the top.
- Bake at 350°F for approximately 30 minutes.
- When done, top with a small dollop of cream cheese if desired and enjoy.
Notes
- For sweet potatoes: either bake ahead for about an hour or until soft, or boil about 10 minutes in large pot of water until soft. Drain before using if boiled. I usually make extra when making a previous meal then just re-heat the night I make this.
- This recipe makes a 9x13 pan -- you can divide it and freeze part for another meal or double it to make a large one for the freezer!
Nutrition
Serving: 1(4x3inch) square | Calories: 245kcal | Carbohydrates: 6g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 647mg | Potassium: 499mg | Fiber: 1g | Vitamin A: 2110IU | Vitamin C: 4.9mg | Calcium: 27mg | Iron: 3.2mg
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Possible variation: Bake in pint-sized mason jars for easy packable lunches!
Ever make Shepherd’s Pie with sweet potatoes? How’d it turn out? Share below!
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Hi! Thank you for the recipe!
I’m assuming we add the spices you had us set aside into the meat mixture? The recipe didn’t say explicitly.
The 1 tsp of bouillon, do we mix it first in the 8oz of water first?
Thank you!
I can’t find this recipe in your cook book. The cookbook I ordered happened to arrive the day I decided to make this recipe because I found it online so I figured I’d make it easier on me instead of using my phone use a cookbook but I can’t find this recipe in the cookbook anywhere
Not all of my recipes are in the cookbook, as I’m constantly creating new ones and it’s not possible add those into a book that is already published 😉
I tried your recipe the last time I made my Shepherd’s Pie but did half white potatoes and half sweet potatoes plus I used frozen organic peas, edamame and fresh organic carrots. I also added some cumin to the meat mixture. This is my husband’s favourite!
I am so glad he liked it!