Shepherd's Pie with Sweet Potatoes Recipe - Foolproof Living (2024)

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Substitutions

While shepherd’s pie is a classic recipe, it has undergone several adaptations over the years because of its simplicity and versatility. Feel free to follow my take on this classic dish, or make it your own with various substitutions. Here are some suggestions:

• Meat: Ground lamb is the traditional meat component of shepherd’s pie, but I used lean ground turkey to make this easy healthy shepherd’s pie lower in total fat and total carbohydrate. Feel free to keep it traditional and use ground lamb, or turn this recipe into a sweet potato cottage pie by using ground beef. If you choose to use ground beef, add a teaspoon of Worcestershire sauce (a classic ingredient for cottage pie) and use beef broth instead of chicken stock.
• Seasoning: Since it’s the fall season and we like to be festive here on the blog, we used fall spices like rosemary and thyme in this shepherds pie with sweet potato mash. However, you can switch up the spices to suit your desired flavor profile. In the past, I have made this recipe Italian seasoning or chili powder as well and it turned out very well.
• Potatoes: For a more classic version of shepherd’s pie, sub white potatoes for the sweet potatoes in this recipe. You can sub the potatoes 1:1, and the cooking instructions stay the same.

How to Make Ahead, Store, Freeze, & Thaw?

Not only is this sweet potato shepherd’s pie recipe quick and easy to whip up for a weeknight dinner, but it’s also perfect for meal prep. Simply make this dish ahead of time, store, and reheat it on a busy night when you’re craving classic comfort food. Here are some tips:

• Make ahead: You can make this turkey sweet potato shepherd’s pie a day in advance and store it in the fridge. Just make sure to store the meat filling and sweet potatoes in separate containers. When you’re ready to bake, spread the sweet potatoes over the filling and pop it in the oven.
• Store: Bring the leftovers to room temperature, place them in an airtight container, and store in the fridge for up to 5 days.
• Freeze: This dish is a great freezer meal, so I recommend doubling the recipe so you have plenty of leftovers to enjoy for weeks to come. Simply prepare the recipe as instructed, but don’t bake it just yet. I also recommend assembling it in a baking dish instead of a cast iron skillet (skillets are a little clunky to store in the freezer). Let the prepared shepherd’s pie cool to room temperature, then wrap the baking dish first with plastic wrap, cover it with aluminum foil and place it in the freezer. Another option is to portion the pie into individual servings before freezing. The recipe will stay good in the freezer for about two months.
• Thaw: You have two options when it comes to thawing and reheating: reheat from frozen or thaw in the fridge. The easiest way, in my opinion, is to reheat from frozen.
  • To reheat from frozen: Simply remove the baking dish from the freezer, cover it with foil, and bake in a 350 degrees F oven for 30 minutes. Remove the foil and bake for another 30 minutes, or until the center is about 165 degrees F.
  • To thaw in the fridge: Remove the dish from the freezer the day before you’re planning to serve, and let it sit in the fridge overnight. Reheat in the oven at 350 degrees F for 20-30 minutes or until the center is hot (about 165 degrees F). You can also reheat in the microwave for 1-2 minutes, which would work well if you froze the dish in individual portions.

Expert Tips

It’s hard to go wrong when making this shepherds pie with sweet potato, especially if you follow my foolproof method, but I’ve put together a few tips to help you make this recipe like a pro:

• Use a cast iron skillet: I recommend using a 12-inch cast iron skillet (such as the one I am using – affiliate link) for this recipe, as you can make the filling, assemble, and bake it all in one dish. If you don’t have a cast iron skillet, assemble and bake the recipe in a square or round 9-inch baking dish, or even a 9×13 inch casserole dish (just keep in mind that the recipe will be a bit more shallow in a rectangular dish).
• Double the recipe: Since this healthy shepherd’s pie recipe is so freezer-friendly, go ahead and make a double batch so you can have a ready-made meal when you’re in a pinch.
• Make sure to cook the carrots: When sautéing your veggies (step 4 of the recipe), make sure your carrots are fully cooked and soft before moving on to the next step. Raw, hard carrots aren’t super fun to eat!

5 from 3 votes

For the Mashed Sweet Potatoes:

• ▢ 2 lbs sweet potatoes peeled and cut into cubes
• ▢ 2 tablespoons unsalted butter or avocado oil or ghee for dairy free option
• ▢ ½ teaspoon kosher salt
• ▢ 1/4 teaspoon all spice

For the Filling:

• ▢ 1 tablespoon olive oil
• ▢ 1 small onion chopped – approximately 1 cup
• ▢ 2 small carrots peeled and chopped – approximately 1 cup
• ▢ 1 pound ground turkey or ground beef or ground chicken
• ▢ 3 cloves of garlic minced
• ▢ 1 tablespoon fresh herbs such as rosemary and thyme – finely chopped plus more as garnish
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon all spice
• ▢ Pinch cinnamon
• ▢ ⅓ cup tomato paste
• ▢ ½ cup chicken stock
• ▢ 1 cup frozen peas

• Preheat the oven: Set the oven to 425 degrees F.

• Boil the potatoes: Place sweet potatoes in a medium saucepan with a lid. Add water to cover by 1-inch and put the lid on. Bring to a boil and let it simmer for 12-15 minutes or until potatoes are tender. Check doneness by inserting a knife into a potato. If it comes in and out easily, it is ready. Drain and return the potatoes to the pan.

• Mash the potatoes: Add in the butter. Mash them using a potato masher (or a fork). Cook, stirring constantly, until all the water has evaporated, 3-4 minutes. It should slightly thicken. Set it aside.

• Sauté the veggies: While the sweet potatoes are cooking, make the filling. Heat oil in a 12-inch cast iron skillet* over medium-high heat. Add onion and carrots and saute until they are softened, 8-10 minutes. Make sure that carrots are fully softened.

• Cook the turkey: Add ground turkey and cook, breaking the large chunks with a wooden spoon, until it is cooked through, 10 minutes or so.

• Add the herbs and spices: Stir in the garlic, fresh herbs (chopped thyme and rosemary), paprika, allspice, ground cumin, and cinnamon. Cook, stirring constantly, for one minute.

• Add additional ingredients: Add tomato paste and chicken broth. Stir to combine. Let it simmer for 3-4 minutes or until some of the liquid has evaporated.

• Stir in the peas: Stir in the frozen peas and cook for 1-2 more minutes. Give it a quick taste to make sure that it is seasoned well. If needed add more seasoning.

• Top with potatoes: Evenly spread the mashed sweet potatoes over the filling, making sure that it is fully covered.

• Bake: Bake for 15-17 minutes or until sweet potato topping is just beginning to brown. If preferred, brush it with a little bit of butter. Garnish with fresh herbs and serve.

• Skillet: I recommend using a 12-inch cast iron skillet for this recipe, as you can make the filling, assemble, and bake it all in one dish. If you don’t have a cast iron skillet, assemble and bake the recipe in a square or round 9-inch baking dish, or even a 9×13 inch casserole dish (just keep in mind that the recipe will be a bit more shallow in a rectangular dish).
• Seasoning:This sweet potato shepherd’s pie recipe is one of those dishes that you can experiment with when it comes to seasoning. The amount of spices and fresh herbs I used in this recipe is pretty conservative. So, my recommendation is for you to taste as you go and add more if you like.
• Make ahead: You can make this recipe a day in advance and store it in the fridge. Just make sure to store the meat filling and sweet potatoes in separate containers. When you’re ready to bake, spread the sweet potatoes over the filling and pop it in the oven.
• Store: Bring the leftovers to room temperature, place them in an airtight container, and store in the fridge for up to 5 days.
• Freeze: Simply prepare the recipe as instructed, but don’t bake it just yet. I also recommend assembling it in a baking dish instead of a cast iron skillet (skillets are a little clunky to store in the freezer). Let the prepared shepherd’s pie cool to room temperature, then wrap the baking dish first with plastic wrap, cover it with aluminum foil and place it in the freezer. Another option is to portion the pie into individual servings before freezing. The recipe will stay good in the freezer for about two months.