I make this Shepherds Pie with Sweet Potatoes all the time and its my healthy twist on a classic shepherds pie. With a rich and savory ground beef filling tucked under a blanket of mashed sweet potatoes, baked until golden, its like a hug on a plate.
Save This Recipe!
Enter your email below and I'll send this recipe link straight to your inbox so you'll always have it handy!
Recipe Highlights
- Quick 20-minute prep, and can be made with any lean ground meat including ground beef, ground lamb, or ground turkey
- The warm and aromatic spices give the dish a unique twist, mingling with the sweet potato, cranberries, and feta for a for a blend of sweet and salty flavors
- A savory filling and creamy mashed sweet potatoes suitable for the whole family
- Perfect comfort food with sweet potato and zucchini
- Perfect for meal prep to cook one and eat twice
- Double the recipe because this is very freezer friendly!
Ingredients
Ingredient Notes
- Beef: I love using lean ground beef, but lean ground lamb and ground turkey would also work
- Onion: Red onion (also called Spanish onion) works well in this recipe for its mild flavor, however, brown or white onion can be substituted.
- Moroccan Seasoning: this is an all in one seasoning. If its not available where you live, you can make your own or use Italian seasoning. (Details included in the recipe card)
- Lentils: canned drained brown lentils are a great and ecconommical way of "bulking" up the mixture
- Potato: White sweet potato/regular white potato may be substituted for the yellow sweet potato
- Cranberries: Adds a little sweetness to the savory beef mixture (can leave these out)
- Feta: For creaminess and sweetness and seasoning in the sweet potato
- Cornflake Crumbs: For a little crunch on top
How To Make
Step 1: Cook Sweet Potatoes. Boil a pot of water and add the sweet potatoes. Cook for approximately 10 mins, or until tender.
Step 2: Cook the Onion, Garlic. Heat a large skillet on to medium-high heat and add diced onion and garlic. Stir until soft, then add Moroccan seasoning.
Step 3: Add ground beef. Stir to break up any lumps. Cook until browned. Add tomato paste, beef stock/beef broth and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
Step 4: Stir remaining ingredients through meat mixture - lentils and zucchini, cranberries chili powder and remaining coriander.
Step 5: Mash Potatoes. When potatoes are tender, drain and mash with a potato masher or fork. Add butter, fetta and chives to get fluffy mashed sweet potatoes.
Step 6: Arrange in an large ovenproof dish. Once both the filling and sweet potato mixture are ready, it's time to assemble the Shepherds Pie. Layer the meat and vegetable filling at the bottom of a casserole dish, spreading it evenly. Top it with cooked sweet potatoes, spreading it to cover the filling.
Step 7: Bake for 25 minutes in a preheated oven.
A similar vegetarian version I make is this Lentil Shepherds Pie, that is packed with comforting flavors and that layer of creamy mashed potatoes on top is delicious. Also check out my Shepherds Pie Lasagna!
Recipe Tips:
- Add a dash of worcestershire sauce to the meat mixture for extra flavor
- Instead of Moroccan seasoning, use Italian seasoning
- Instead of zucchini, add 1 cup of frozen mixed vegetables
Storage Instructions
Sweet Potato Shepherds Pie is a gem when it comes to make-ahead meals and is a compete meal on its own. It's fridge-friendly for up to three days, whether assembled and ready to heat or fully cooked.
- If assembled and ready to heat: cover tightly with foil or lid
- If fully cooked: store in air tight container with lid
Freezing Instructions
Before Cooking: Assemble without baking and cool to room temperature. Wrap with plastic wrap and foil, then label and freeze flat.
After Cooking: Cool the cooked pie to room temperature and portion it as needed in airtight containers. Label and date and freeze for 2-3 months.
Reheating Instructions
Reheating from Fridge: Remove foil and plastic wrap and bake for about 30-45 minutes, or until it's heated through and the top is golden brown.
Reheating from Frozen: Remove the plastic wrap and aluminum foil. Place the frozen Shepherd's Pie in the preheated oven. Bake for about 60-75 minutes, or until it's heated through and the top is golden brown.
Serving Suggestions
Serve with green beans, garlic bread or flatbread for something different. This classic dish with a twist is a complete meal and can absolutely be made with regular potatoes.
More Comfort Food
Beef Shepherds Pie with Sweet Potatoes
Ingredients
Meat Mixture
- 500 grams Beef mince/ground beef
- ½ medium Red onion, diced
- 2 cloves garlic, crushed
- ¾ cup Tomato Paste
- ¼ cup Beef stock
- 2 tablespoons Moroccan seasoning
- ½ cup Zucchini, grated
- 200 grams Cooked Brown lentils (Canned)
Optional for Meat Mixture
- 2 tablespoons Dried cranberries, diced
- ½ teaspoon Mexican chilli powder
- 2 tablespoons Dried Chives
Potato Topping
- 220 grams Sweet potato, cut into small chunks
- ⅓ cup Fetta cheese, crumbled
- 1 tablespoon Butter
- 1 tablespoon Cornflake crumbs/Breadcrumbs - *Optional
Instructions
- Preheat oven to 180 degrees C/350 degrees F
- Boil a large pot of water and add 220 grams Sweet potato, cut into small chunks. Cook for approximately 10 mins, or until tender.
- Heat a large pot to medium heat and add ½ medium Red onion, diced and 2 cloves garlic, crushed. Stir until soft. Add 2 tablespoons Moroccan seasoning (or Italian seasoning) and stir for one minute.
- Add 500 grams Beef mince/ground beef stirring to break up any lumps. Cook until browned. Add ¾ cup Tomato Paste, ¼ cup Beef stock and bring to the boil, stirring occasionally. Mixture will thicken slightly and liquid will reduce.
- Stir through 200 grams Cooked Brown lentils (Canned) that have been drained and ½ cup Zucchini, grated, 2 tablespoons Dried cranberries, diced and ½ teaspoon Mexican chilli powder
- When potatoes are tender, drain off the water and mash with potato masher until smooth. Add in 1 tablespoon Butter, ⅓ cup Fetta cheese, crumbled and 2 tablespoons Dried Chives (reserving a few chives to sprinkle over the top before putting in the oven.
- Spoon beef mixture into an ovenproof tray. Spoon in potato mixture and sprinkle 1 tablespoon Cornflake crumbs/Breadcrumbs over the top. Bake for 25 minute at 180 C / 350 F
Notes
- Meat: Use any lean ground meat such as ground beef, ground turkey or ground lamb
- Onion: Red onion (also called Spanish onion) works well in this recipe for its mild flavor, however, brown or white onion can be substituted.
- Moroccan Seasoning – the below quantities will make 2 tablespoons of moroccan spice which is the amount I recommend for this recipe. Alternatively you can use Italian seasoning.
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground coriander
- Lentils: make sure to use precooked canned lentils for this recipe. if you don't have them you can leave out
- Storage: It's fridge-friendly for up to three days, whether assembled and ready to heat or fully cooked.
- Freezing before Baking: Assemble but don't bake. Cool, wrap with plastic wrap and foil. Label and freeze flat.
- Freezing After Baking: Cool, portion, label, and freeze in airtight containers for 2-3 months.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
JoolsJ says
Tasty, wholesome but not boring food. Great to see recipes using less sugar and removing processing from our menu. Fantastic to see that recipes can be amended for number of people. Bravo - not everyone lives in a 2.4 kids family.
One small comment, it would be great to know if dishes are suitable for freezing, especially ones like this Moroccan Shepherd's Pie.
Thanks again, looking forward to cooking more recipes.