Sweet Potato Shepherd’s Pie

One of my favorite things about cold weather is the time I spend in my kitchen. There are so many incredible foods to make during this season. Fermented foods, bone broth, and ghee are just a few things I make regularly. Shepherd’s Pie is another staple in my kitchen. I think we can agree (especially in colder states like Colorado) that one of the best things is a hot meal on a cold winter day – especially when that meal includes meat and potatoes. 

The history of Shepherd’s Pie dates back to Scotland in 1849. History Cooperative states, “The dish was originally made as a means of using leftover roasted meat, particularly lamb or mutton, combined with vegetables and topped with mashed potatoes. It was a frugal and practical way for shepherds and rural communities to make the most of their available ingredients and avoid wasting any leftover meat. The mashed potato topping served as a convenient and economical way to stretch the dish and create a hearty and satisfying meal.” My family’s ancestry is from Scotland and Ireland so it’s no wonder why I love this dish so much. It really makes me feel at home. 

Why We Love It

I prefer to use ground beef or ground bison in the dish, but I encourage you to try it with lamb or mutton if you have access to it. I just recently started making it with sweet potatoes instead of russets, and it turned out so well! I love the sweetness it brings to the veggies and ground meat. Sweet potatoes contain vitamin A, vitamin C, manganese as well as fiber. They are also high in beta-carotene, which is a powerful antioxidant. It’s a great veggie to always have on hand in your pantry, too. Remember, store them away from onions because they have the same ripening effect on each other, which can cause them to go bad quicker. 

Another reason to love this dish is the versatility it has. I like to switch up the veggies I use based on what I have leftover. I have tried this with carrots, corn, bell peppers, peas, shredded sweet potato, mushrooms and dino kale. The recipe below is my favorite combination. This is the best way to use up leftover vegetables without wasting them. In my kitchen, I prioritize using everything I have to prevent waste. There is so much food wasted every year in America and I think we can change that by starting in our own kitchens. 

I encourage you to make this for your friends and family this winter. If eating better is an intention of yours this year, this recipe will not disappoint. Happy 2025, enjoy!

Ingredients: 

For the Sweet Potato Topping: 

• 2 large sweet potatoes, peeled (if desired) and cubed
• 3-4 Tbsp butter
• 1 tsp salt 
• ¼ cup milk

For the Shepherd’s Pie Filling: 

• 1 Tbsp avocado oil (can use ghee or tallow here)
• 2 lbs ground beef or bison
• 2 tsp salt 
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 Tbsp fresh oregano, minced
• 1 Tbsp fresh rosemary, minced
• 2 Tbsp fresh parsley, minced (save 1 Tbsp for garnish)
• 1 Tbsp fresh thyme, minced
• 1 Tbsp Worcestershire sauce
• 1 Tbsp avocado oil (can use ghee or tallow here)
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup mushrooms, diced
• 3 ounces tomato paste
• A pinch of Maldon salt (optional topping)

Instructions: 

1. Preheat the oven to 375℉.
2. In a large pot, add diced sweet potatoes. Cover with water, add a teaspoon or more of salt to the water (this gives the potatoes flavor) and bring to a boil. Cook until fork tender, about 15 minutes. 
3. Heat a large skillet (I like to use a 10” cast iron skillet so that I can put it in the oven and cut down on dishes) on medium heat. Once the skillet is hot, add your cooking fat. Then, add the ground beef, salt, pepper, garlic powder, oregano, rosemary, parsley, and Worcestershire sauce. Once the ground beef is cooked, remove from the skillet and set aside on a plate. 
4. To the same large skillet, add more cooking fat to coat the bottom (if needed). Then add the onion and garlic. Saute until softened, about 5 minutes. Add the carrots, mushrooms, and tomato paste. Cook until veggies are softened, about 7 minutes. Transfer to a baking dish or keep in the cast iron.
5. Add the ground beef back to the large skillet and mix everything together. Pat everything down with a rubber spatula so your sweet potato topping will lay flat.
6. To make the topping: I use an immersion blender for this part but you can also use a blender or a food processor. To the potatoes, add 3-4 Tbsp butter, 1 teaspoon salt and ¼ cup milk. Blend until smooth or to your desired consistency.
7. Spread the sweet potatoes over the meat and veggie mixture and bake for 10 minutes. 
8. Sprinkle Maldon salt and fresh parsley on top (if desired) and serve. 

Meg’s Nourished Kitchen