Shepherd's Pie with Sweet Potato
A comforting twist on classic shepherd's pie, featuring creamy sweet potato topping and savory beef filling.
Ingredients
Sweet Potatoes
- 1.75 pounds sweet potatoes (peeled and cut into 2-inch cubes)
- 2 tablespoons butter (optional to make the potatoes creamy)
- to taste salt and black pepper
- 0.5 teaspoon paprika
- 0.33 cup beef broth
- 1 tablespoon olive oil
- 1 yellow onion yellow onion (diced)
- 1 carrot carrot (peeled and diced)
- 1 celery stick celery stick (diced)
- 1 teaspoon salt
- 1 pound ground beef
- 0.5 teaspoon black pepper
- 2 garlic cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 sprig fresh rosemary (see notes for dried herb quantity)
- 1 sprig fresh thyme (see notes for dried herb quantity)
- 0.5 teaspoon nutmeg
- 1 cup beef broth
- 1 tablespoon flour (cornstarch or arrowroot powder)
Instructions
- Cook diced onions, carrots, and celery in olive oil until tender.
- Add ground beef, cook until browned, then stir in garlic, tomato paste, Worcestershire sauce, herbs, nutmeg, salt, and pepper.
- Pour in beef broth and simmer until thickened, then stir in flour to finish the filling.
- Meanwhile, boil sweet potatoes until soft, then mash with butter, salt, and pepper.
- Spread sweet potato mash over the beef filling in a baking dish and bake until golden.
Notes
Use dried herbs if fresh are unavailable; adjust quantities accordingly.