Recipe Library
Sweet Potato Shepherd's Pie
Ground beef simmers with carrots, onion, garlic, and fragrant herbs in a savory tomato gravy, then bakes beneath a cloud of creamy sweet potato mash. Each forkful delivers rich beef flavor balanced by the natural sweetness of the golden topping.
- Total
- 58 min
- Prep
- 20 min
- Cook
- 38 min
- Serves
- 6
Nutrition per Serving
- Calories
- 374
- Protein
- 21g
- Carbs
- 42g
- Fat
- 14g
- Fiber
- 7g
- Sugar
- 11g
- Sodium
- 468mg
Ingredients
- 2 pounds sweet potatoes, peeled and chopped (6 cups)
- 1/2 cup reduced-fat sour cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, divided
- 2 teaspoons cornstarch
- 1 cup unsalted beef broth
- 1 pound lean ground beef
- 2 medium carrots, halved lengthwise and thinly sliced into half-moons
- 1 medium yellow onion, chopped
- 3 medium cloves garlic, finely chopped
- 2 tablespoons no-salt-added tomato paste
- 1 tablespoon finely chopped fresh mixed tender and woody herbs (such as rosemary, sage and thyme)
- 1 1/2 cups frozen peas
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon ground pepper
Instructions
- Preheat oven to 425°F. Place sweet potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium; simmer, undisturbed, until fork-tender, 10 to 12 minutes. Drain the sweet potatoes and return to the pan.
- Cook the sweet potatoes over low heat, stirring constantly, until all water has evaporated, about 3 minutes. Remove from heat and mash with a potato masher until mostly smooth. Stir in sour cream, butter and 1/4 teaspoon salt. Set aside.
- Whisk cornstarch and broth in a small bowl; set aside.
- Heat a large ovenproof skillet over medium-high heat. Add ground beef and cook, undisturbed, until browned on the bottom, about 4 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add carrots, onion and garlic; cook, stirring often, until the carrots and onion soften slightly, about 6 minutes. Add tomato paste and herbs; cook, stirring constantly, for 1 minute. Stir the cornstarch mixture and add to the beef mixture along with peas, Worcestershire, pepper and the remaining 1/4 teaspoon salt. Cook, stirring often, until the mixture thickens, 2 to 3 minutes. Remove from heat. Evenly spread the mashed sweet potato mixture over the beef mixture in the skillet. Using a spoon, decoratively swirl the top. Bake until the topping is hot, 15 to 20 minutes.