Beef Shepherds Pie Sweet Potato (Printable)

Savory ground beef and vegetables layered under creamy sweet potato mash, baked to golden perfection.

# What You Need:

→ Sweet Potato Mash

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→ Beef Filling

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# How To Make It:

01 - Preheat the oven to 400°F.
02 - Place sweet potatoes in a large pot, cover with salted water, and bring to a boil. Simmer for 15–20 minutes until tender. Drain well.
03 - Mash sweet potatoes with milk, butter, salt, and pepper until smooth. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Add garlic and carrots; cook for 4–5 minutes, stirring occasionally.
05 - Add ground beef and cook until browned, breaking up with a spoon, about 5 minutes. Drain excess fat if needed.
06 - Stir in tomato paste, beef stock, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 8–10 minutes until slightly thickened.
07 - Stir in frozen peas and cook for 2 more minutes. Adjust seasoning as needed.
08 - Transfer beef mixture to a 2-quart baking dish. Spread sweet potato mash evenly over the top, using a fork to create ridges.
09 - Bake for 20 minutes, or until the mash is lightly golden. For extra browning, broil for 2–3 minutes at the end.
10 - Rest for 5 minutes before serving.

# Expert Suggestions:

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  • The sweet potato topping adds natural sweetness that balances the rich beef filling perfectly
  • It makes incredible leftovers and actually tastes better the next day
  • Everything happens in one pan plus a baking dish, meaning minimal cleanup
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  • Don't overwork the sweet potato mash or it can become gluey, gentle mashing is all you need
  • The ridges you create with the fork arent just for looks, they get crispy and add texture contrast
  • If the filling seems too thick, add a splash more stock, it should be saucy but not soupy
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  • Use a slotted spoon to transfer the beef to the baking dish, leaving excess liquid behind
  • Let the beef filling cool slightly before topping with potatoes so they don't sink in

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