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
- 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)
- 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.
- 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!
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!