How to make sweet potato shepherd's pie

Kate Elliott

Contributing Writer

Shepherd's pie is such a classic, and perhaps that's why there's so much debate around it. Are you supposed to use lamb or beef when keeping it traditional? Peas or corn in the filling? Plus don't forget, you should always, always use some good old Yukon Gold potatoes for that mash topping. However, as you'll see in the recipe that follows, when you're the one making it, you always have the choice to mix things up.

Truth be told, either beef or lamb can be used. Peas and corn are also both welcome to the party. And when it comes to that topping, you have choices there, too. Swapping out the tried and true regular potatoes for sweet potatoes will not only give you a gorgeous shepherd's pie, it amps up the nutritional value and is pretty delicious too!

Cooktop Cove

Sweet Potato Shepherd's Pie

10 minutes

45 minutes

55 minutes

2 tablespoons olive oil

2 large sweet potatoes, peeled and cubed

1/4 cup half and half

1 tablespoon butter

Pinch of nutmeg

2 medium-sized carrots, peeled and small dice

1 onion, small dice

1 pound ground lamb

1 teaspoon chili powder

1 teaspoon dried thyme

2 cloves garlic, minced

1 teaspoon salt, divided

1/4 teaspoon black pepper

3/4 cup frozen peas

Preheat oven to 375 degrees Fahrenheit and grease an 8" x 11" oval baking dish.

Place sweet potato cubes into a medium-sized pot and fill with water, covering the sweet potatoes by about two inches.

Set sweet potatoes over high heat. Bring to a boil and cook for about 20 minutes, until they can be easily pierced with a fork.

While sweet potatoes are boiling, heat olive oil in a large frying over medium heat.

Add carrots and onions to the oil and saute for about three minutes until soft.

Add the ground lamb, breaking it up as you do. Cook for 5 to 7 minutes, until meat is no longer brown.

Add chili powder, thyme, garlic, 1/2 teaspoon salt, and black pepper to the pan.

Stir frozen peas into the meat mixture and remove from heat.

When sweet potatoes are done cooking, drain. Place them back into the hot pot and then add half and half, butter, nutmeg, and remaining 1/2 teaspoon of salt. Gently mash until smooth.

Pour the lamb mixture into the bottom of the prepared casserole dish.

Evenly spread sweet potatoes over top of the lamb mixture.

Place casserole dish into the oven and bake for 25 to 30 minutes, until the top is golden and the meat mixture is bubbling.

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