Beef Shepherds Pie Sweet Potato

There was this rainy Tuesday last November when I desperately needed something that felt like a warm hug. My sweet potato experiment had been sitting on the counter for days, and the ground beef in the fridge needed using. That's when it hit me, shepherd's pie but make it autumn.

I brought this to a friends potluck dinner when three different people asked for the recipe before dessert was even served. The way the ridges get golden and crispy while staying fluffy underneath is something special.

Ingredients

• Sweet potatoes: Peel and cut them into evenly sized chunks so they cook at the same rate, nothing worse than mushy spots alongside undercooked pieces
• Milk and butter: Warm the milk slightly before adding, it incorporates into the potatoes faster and makes them silkier
• Ground beef: Drain the fat after browning, otherwise you'll end up with a greasy layer between meat and potatoes
• Tomato paste: Cook it with the beef for a minute or two, this deepens the flavor and removes any raw taste
• Worcestershire sauce: This is the secret ingredient that adds umami depth, don't skip it
• Frozen peas: Add them last so they stay bright green and don't turn to mush

Instructions

Get the potatoes going first:

Place sweet potatoes in a large pot, cover with salted water, bring to a boil, then simmer for 15 to 20 minutes until tender

Build the flavor base:

Heat olive oil in a large skillet over medium heat, cook onion for 3 minutes until translucent, then add garlic and carrots for another 4 to 5 minutes

Brown the beef:

Add ground beef and cook until browned, breaking it up with a spoon, about 5 minutes, then drain any excess fat

Create the savory filling:

Stir in tomato paste, beef stock, Worcestershire sauce, dried thyme, salt, and pepper, then simmer for 8 to 10 minutes until slightly thickened

Finish the filling:

Stir in frozen peas and cook for 2 more minutes, then adjust seasoning as needed

Make the mash:

Drain the sweet potatoes well, then mash with milk, butter, salt, and pepper until smooth

Assemble and create ridges:

Transfer beef mixture to a baking dish, spread sweet potato mash evenly over the top, and use a fork to create ridges for extra crispy bits

Bake until golden:

Bake at 200°C for 20 minutes until the mash is lightly golden, then broil for 2 to 3 minutes at the end for extra browning

Let it rest:

Rest for 5 minutes before serving, this helps the layers set and makes serving much easier

Save

This recipe became my go-to comfort food during that particularly brutal winter when everyone seemed to be getting sick. Something about hot beef and sweet potatoes just feels restorative.

Making It Your Own

I've tried adding a splash of red wine to the beef filling while simmering, and it takes everything to another level. You can also swap half the sweet potatoes for regular potatoes if you want a milder flavor.

What To Serve With It

A crisp green salad with a vinaigrette cuts through the richness beautifully. Steamed green beans work just as well if you prefer something warm on the side.

Storage and Reheating

This keeps beautifully in the refrigerator for up to four days and actually tastes better after the flavors have had time to mingle. Reheat individual portions in the microwave or cover the whole dish with foil and warm it in a 350°F oven.

• Freeze unbaked portions for up to three months
• Thaw overnight in the refrigerator before baking
• Add an extra 10 minutes to the baking time if baking from cold

Save

There's something deeply satisfying about digging into that first forkful, especially when the sweet potato crust has those perfect crispy ridges.

Recipe FAQs

→ How do I make the sweet potato mash smooth and creamy?

Boil sweet potatoes until tender, then mash with butter and milk, seasoning with salt and pepper to taste for a smooth consistency.

→ Can I substitute vegetables in the filling?

Yes, carrots and peas can be swapped for other vegetables like green beans or corn depending on preference.

→ What is the best way to brown the ground beef evenly?

Cook the ground beef over medium heat, breaking it up frequently to promote even browning and prevent clumps.

→ How can I achieve a golden crust on top?

Bake the dish until the mash is lightly browned and then broil for 2–3 minutes to create a crispy golden surface.

→ Is it possible to prepare this in advance?

Yes, assemble the dish and refrigerate before baking; bake when ready to serve, adding a few extra minutes if chilled.