Sweet Potato Shepherd’s Pie is a healthier version of a classic comfort food meal! Hearty and satisfying, you’ll enjoy the leftovers just as much as the meal!
You may also enjoy this low carb shepherd’s pie.
Servings : 4
Ingredients
Topping
- 2 sweet potato large
- 2 Tbsp unsalted butter
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
Filling
- 1 lb ground beef 90% lean or leaner
- 1 onion diced
- 2 stalks celery sliced
- 2 carrot medium, sliced
- 1 cup mushrooms sliced
- 1 cup frozen green peas
- 1 Tbsp bottled minced garlic
- 1 1/2 cups vegetable broth
- 1 Tbsp tomato paste
- 1 Tbsp Bragg Liquid Aminos
- 1 tsp salt
- 1/2 tsp pepper
- paprika for garnish
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Instructions
- Preheat oven to 400. Peel and dice potatoes. Add to a saucepan and cover with water. Bring to a boil and boil 5-7 minutes or until the diced potatoes are soft.
- Drain potatoes and transfer to a large bowl along with butter, rosemary, thyme, salt and pepper. Mash with an immersion blender or transfer to a food processor (or mash by hand with a fork).
- Brown beef in a skillet or medium saucepan and then remove from pan. Set aside. In the same pan, saute onions, celery, carrots and mushrooms. Saute 6-8 minutes.
- Add beef, peas, garlic, broth, paste, liquid aminos, salt, and pepper to the pan. Stir well, and bring to a boil. Reduce heat and let simmer 10-15 minutes.
- Transfer filling to a greased baking dish. Top with sweet potato mixture. Sprinkle with paprika. Bake at 400 for 25-30 minutes.
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Save this Sweet Potato Shepherd’s Pie recipe to your favorite Pinterest boards so you don’t lose it. Just use the pin button on the image below (hover to see it on desktop). This would go great on comfort food boards, clean eating boards, dinner ideas, and more.
You could also check out all of our other comfort food recipes here.
This is easily a meal all by itself with healthy veggies, protein, and carbs. It’s like a “1-2-3 Eat!” meal in one casserole.
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