Description
A healthier version of the classic shepherd’s pie, featuring a creamy sweet potato topping over a savory ground beef and vegetable filling, baked to perfection.
Ingredients
- For the Sweet Potato Topping:
- 4 medium sweet potatoes, peeled and chopped
- ¼ cup unsalted butter
- ½ tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
- For the Beef Filling:
- 1 tbsp olive oil (or butter)
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 ½ lbs ground beef
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 cup beef broth
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas
- Optional: ¼ cup grated Parmesan cheese for topping
Instructions
- Prepare the sweet potatoes: Place the peeled and chopped sweet potatoes in a medium saucepan. Cover with cold, heavily salted water. Bring to a boil and cook until fork-tender, which usually takes 10-20 minutes depending on size. Drain thoroughly.
- Mash the sweet potatoes: Return the drained potatoes to the pot. Add butter, cinnamon, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
- Start the filling: In a 12-inch cast iron skillet or oven-safe pan, heat olive oil over medium heat. Add the diced onion, carrot, and minced garlic. Sauté for 5-7 minutes until the vegetables soften.
- Cook the beef: Add the ground beef to the skillet, breaking up any large clumps. Cook until no longer pink. Drain any excess fat from the pan.
- Build the sauce: Stir in the tomato paste, flour, Worcestershire sauce, cumin, and thyme. Cook for about 1 minute, stirring constantly. Pour in the beef broth and bring to a gentle simmer. Season with salt and pepper. Cook for a few minutes until the flavors meld and the sauce slightly thickens.
- Add peas: Stir in the frozen peas and cook for another few minutes until they are heated through.
- Assemble and bake: Spread the meat and vegetable mixture evenly across the bottom of the skillet. Carefully spread the mashed sweet potatoes over the top, creating a smooth layer. Use a fork to fluff the top slightly for texture that will brown nicely. If desired, sprinkle with Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until warmed through and the sweet potato topping is lightly golden. For extra browning, broil for 3-5 minutes at the end, watching closely.
- Rest and serve: Allow the shepherd’s pie to rest for a few minutes before serving warm.
Notes
- This recipe uses sweet potatoes for a nutrient-packed, healthier alternative to traditional mashed potatoes.
- For a vegetarian version, substitute ground beef with lentils or plant-based meat.
- Ensure to drain excess fat after cooking the beef to keep it lighter.