It takes a few extra minutes to pull this Sweet Potato Beef Shepherd’s Pie recipe altogether, but it is worth it.
I decided I needed to get a recipe together to share with all of you. My decision to make a Sweet Potato Beef Shepherd’s Pie was a bit of a last-minute thing, and I had never entirely made this recipe before. The usual recipe consists of simple ground beef, corn, gravy, and sweet potatoes. Every once in a while, I try something a little different, but it changes every time. So I didn’t have an established recipe until now.
Sweet Potato Beef Shepherd's PiePrint Recipe
- 1 tablespoon of olive oil
- 1 onion diced small
- 3 carrots diced small
- 2 pounds of ground beef
- 3 cloves of garlic minced
- 6 ounces of tomato paste
- ¼ cup of flour
- 2 ¼ cups of beef broth
- Fresh oregano
- Fresh thyme
- 1 cup of frozen corn
- 1 cup of frozen peas
- 2 pounds of sweet potatoes peeled and cubed
- 2-3 tablespoons of margarine
- Splash beef broth
- A pinch of white pepper
- Salt and pepper
- Preheat the oven to 350 degrees.
- Peel and cube the sweet potatoes. Then, place them in a pan of cool water. Bring to a boil over high heat, then turn the heat down and cook until the potatoes are tender.
- Drain the water and mash the potatoes.
- Add the margarine, white pepper, and salt & pepper to taste. Mix in a splash of beef broth, so the potatoes are nice and smooth and not too thick.
- Meanwhile, put the oil in a large sauté pan over medium-high heat, add the onions and carrots, and a large pinch of salt. Sauté until the veggies are soft.
- Add the ground beef to the pan and cook until there is no more pink meat visible.
- Add the garlic and stir it in. Let it cook for 1 minute, and then add the tomato paste. Stir until that is thoroughly combined, then mix in the flour. Make sure all the flour is absorbed before adding the beef broth and the herbs. Let that cook for a minute or two, and it should thicken up quickly.
- Last, turn the heat down and add in the frozen corn and peas. Let that cook just another minute or two while you finish up with the potatoes (if you haven’t already).
- Put the meat and vegetable mixture at the bottom of a wide shallow baking dish. Something like a lasagna pan might be a perfect size.
- Scoop small spoonsful of the potatoes over the top to create an even layer. Smooth out the top with a spatula. If your baking dish is nearly full to the top, you may want to place it on top of a baking sheet to catch anything that may drip.
- Place in the oven for 25-30 minutes.
- Let it cool for 5 minutes or so before digging in if you can wait that long.