Sweet Potato Shepherd's Pie Recipe
This healthier take on shepherd's pie features 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: 490kcal
Ingredients
- 2 lbs ground beef (or ground turkey)
- 1½ tsp salt (divided)
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp basil
- ½ tsp oregano
- 1 medium onion (diced)
- 1 small bunch kale (stemmed and chopped)
- 1 bag frozen mixed vegetables
- 2 TBSP arrowroot powder
- 4 medium sweet potatoes (cooked and peeled)
- 4 TBSP butter (or coconut oil)
- 8 oz cream cheese (optional)
- 1 tsp natural beef bouillon (optional)
- ¼ tsp cayenne pepper (optional)
Instructions
- Preheat the oven to 350°F
- In a large skillet over medium heat, brown the meat.
- Mix in 1 teaspoon of the salt and all remaining seasonings and transfer to a large bowl.
- 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 1/2 teaspoon salt until smooth.
- Add the mixed vegetables to the meat mixture, sprinkle the arrowroot on top, and stir to combine.
- Pour the meat/vegetable mixture into a 9x13 baking dish and spread in an even layer. Add the mashed sweet potatoes and smooth evenly 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
- Store any leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 33g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 793mg | Potassium: 947mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20036IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 4mg