Beef Shepherds Pie Sweet

The first time I swapped regular potatoes for sweet ones in a shepherd's pie, my husband raised an eyebrow. But when that golden crust came out of the oven, the kitchen smelled like caramelized heaven. Now he asks for this version instead of the traditional, and I honestly cannot blame him.

Last winter my sister came over during a snowstorm and we made this together while drinking wine. She kept stealing spoonfuls of the filling before it even hit the baking dish, claiming quality control was essential.

Ingredients

• Sweet potatoes: These bring natural sweetness and a gorgeous orange color that makes the whole dish feel special
• Ground beef: Go for something with a bit of fat content because lean beef can make the filling feel dry
• Tomato paste: This little tube adds such depth and umami that people cannot quite put their finger on
• Worcestershire sauce: Do not skip this, it is what gives shepherd's pie that distinctive rich flavor
• Frozen peas: They add pops of sweetness and color throughout the meat mixture
• Beef broth: Use a good quality one because it reduces down and becomes the base of your sauce

Instructions

Preheat and prep the potatoes:

Get your oven to 200°C and start boiling those sweet potato chunks in salted water until they are fork tender

Mash until smooth:

Drain the potatoes well then mash them with butter, milk, salt, and pepper until they are silky and creamy

Sauté the vegetables:

Heat olive oil in a large skillet and cook your onion, carrots, and celery until they soften and smell amazing

Brown the beef:

Add the ground beef and break it up as it cooks until it is nicely browned and no longer pink

Build the flavor base:

Stir in the tomato paste, Worcestershire sauce, and herbs, letting everything cook together for a couple minutes

Simmer into a sauce:

Pour in the beef broth and let it bubble away until thickened slightly then toss in those peas

Assemble the pie:

Spread the beef filling in your baking dish and dollop the sweet potato mash all over the top

Create those ridges:

Use a fork to make texture on the surface because those crispy bits are everyone's favorite part

Bake until golden:

Let it bake for 20 to 25 minutes until the top is beautifully browned and the filling is bubbling up around the edges

Rest before serving:

Give it about 10 minutes to settle so portions hold their shape when you scoop them out

Save

My oldest daughter now requests this for her birthday dinner every year instead of cake, which says everything about how much she loves it.

Making It Ahead

I often assemble the entire pie the day before and keep it covered in the refrigerator. Just add about 10 extra minutes to the baking time if it is going into the oven cold.

Freezing Instructions

Wrap the unbaked pie tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread is also great for soaking up any leftover sauce.

• Steamed green beans make a lovely fresh side
• A glass of red wine pairs beautifully with the beef
• Leftovers reheat surprisingly well in the microwave

Save

There is something so satisfying about scraping that last bit of crispy potato off the baking dish when everyone has gone home.

Recipe FAQs

→ What cut of beef is best for this dish?

Ground beef with moderate fat content works best to add moisture and richness without excess grease.

→ Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but sweet potatoes add a subtle sweetness and creaminess that balances the savory filling.

→ How do I achieve a crispy topping on the mash?

Use a fork to create ridges on the surface of the mash before baking; this increases surface area for browning.

→ Is the dish suitable for a gluten-free diet?

Yes, if you select gluten-free broth and Worcestershire sauce, the dish can be prepared gluten-free.

→ What herbs enhance the beef filling flavor?

Dried thyme and rosemary complement the beef well, adding aromatic and earthy notes.