Sweet Potato Shepherd’s Pie


Hearty comfort-food at its finest. Shepherd’s Pie with Sweet Potato Topping is a family-pleasing, meal-prep friendly, incredibly tasty recipe. This is a recipe you’ll likely make again and again!

This dish is so comforting, that I absolutely love to share this recipe. It is a standard go-to on my dinner menu and I repeat it quite often. I mean, you really can’t beat a dish made of hearty, wholesome comfort-foods, right?

Sweet Potato inspired Shepherd’s Pie

is made with ingredients that can be tweaked with what you have on hand or what sounds good to you. For example, if you don’t care for mushrooms, go ahead and omit them and add zucchini instead (or another veggie of your choosing). No grass-fed ground beef or ground lamb on hand? Use organic ground turkey instead. Or maybe you want to make it vegan-friendly? If so, you could try using lentils and mushrooms. You do YOU!

Shepherd’s Pie is freezer-friendly, too.

I’m all about freezer-friendly recipes. Cooking once, eating twice (or more) is my jam! This dish freezes nicely, so you can go ahead and double the recipe making two 9×9 dishes and freezing one of them for a future meal. No need to do the final baking (see recipe below) with the one you freeze, as you’ll bake it the day you serve it. You can even take it a step further by portioning out servings into individual containers (I like these smaller containers). Having a freezer full of already prepared meals makes for easy weeknight dinners.

Hearty comfort food at its finest. Shepherd’s Pie with Sweet Potato Topping is a family-pleasing, meal-prep friendly and incredibly tasty recipe.

Learn how to choose quality red meat in this post!

Substitute regular potatoes for the sweet potatoes if you wish.
I’m a sweet potato lover, but if you’d prefer a regular mashed potato topping or it’s what you have on hand, there’s no need to make a special trip to the grocery store. Feel free to make that simple substitution. I also like to use pureed carrots, celery root or parsnip instead of sweet potatoes.

I rounded this meal out with a serving of extra veg. Simply steam up some green beans or whip up a mixed green salad. If you’re looking for a homemade dressing, we’ve got you covered – try our Lime Cilantro Dressing or Citrus Vinaigrette with Thyme.

Serve with a fresh, mixed green salad, stir-fry vegetables, steamed veggies or steamed green beans for a veg-heavy meal.

Ingredient Shout-Out: Sweet potatoes – a nutrient-dense carb and one of my favorite foods!

  • high in Vitamin B6, which reduces homocysteine in the blood, reducing risk of heart disease
  • excellent source of Vitamin C, which enhances immunity, produces collagen for healthy skin & bones and promotes healthy digestion
  • a good source of Vitamin D, which is important for energy and mood as well as bone and skin health
  • the rich orange color indicates that sweet potatoes are high in carotenoids like beta carotene, a precursor to Vitamin A, which promotes eye health and enhances immunity. Rich in anti-aging antioxidants (carotenoids).

It’s time to give this Shepherd’s Pie with Sweet Potato Topping a try!!

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A hearty and satisfying meal for the entire family to enjoy. This dish freezes well, so you can go ahead and double the recipe and freeze half for a future meal. Having a freezer full of already prepared meals makes for easy weeknight dinners. Feel free to substitute regular potatoes for the sweet potatoes if you wish.

Serve it with Pomagrante Kale Salad or Summer Salad!


Shepherd’s Pie with Sweet Potato Topping

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Course: Main Course
Cuisine: European
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 28 minutes
Servings: 6
Calories: 335kcal


  • 1 lbs

    ground beef

    grass-fed or lamb or bison

  • 1 lbs


  • 16 oz peas and carrots frozen
  • 1 onion medium
  • 5 cloves garlic minced
  • 8

    sun-dried tomatoes

    soaked and chopped

  • 1 tsp chili powder
  • 2 oz sage fresh
  • 1 tsp basil dried
  • 1 vegetable bullion
  • 2 tbsp tomato paste
  • 2

    sweet potatoes

    large, peeled and cubed (~5 cups cubed), for topping

  • 1 tbsp coconut oil or avocado, for topping
  • 1/2 tsp chili powder for topping
  • chives for garnish
  • salt and pepper to taste


  • Preheat oven to 375℉.

  • In a skillet on medium heat, add the onion, mushrooms and minced garlic. Cook on medium heat for 5 minutes. 

  • Add peas and carrots and cook on medium heat until carrots are soft, about 10 min. 

  • Add beef and cook for additional 5-8 minutes.
    Stir in tomato paste, seasonings, salt and pepper.

  • For the topping: 
    Steam or bake (at 375℉) the sweet potatoes until fork tender. Then add all of the topping ingredients to a food processor (or blender) and process until smooth.
    NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
    Final step: Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) or 10 inch cast iron skillet and top the meat filling with the sweet potato mash. Dash with sea salt and chili powder.
    Bake for 10 minutes. Remove from oven and serve.

    To reheat if frozen: Remove from freezer and place in fridge the day before you plan to serve the dish. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉). You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉).


Calories: 335kcal | Carbohydrates: 26g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 199mg | Potassium: 945mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13632IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog


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