Shepherd's pie topped with sweet potatoes plated and ready to serve

Sweet Potato Shepherd’s Pie

A balanced and satisfying meal, this meat- and veggie-loaded shepherd’s pie with sweet potato topping is full of nutrition. This dish freezes well, so you can go ahead and double the recipe and freeze one for a future meal. Feel free to substitute regular potatoes for sweet potatoes.

Prep: 25 minsCook: 20 minsTotal: 45 mins
Servings: 4 servings 1x


For the Shepherd’s Pie Filling:

  • 1 pound ground beef or lamb
  • 2 medium carrots, peeled and diced
  • 1 small green pepper, diced
  • 1 small yellow onion, diced
  • 1 cup mushrooms, cleaned and stemmed, diced
  • 4 cloves garlic, minced
  • 3 ounces tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried rosemary or dried herb of choice
  • 1/2 teaspoon fine salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup water

For the Sweet Potato Topping:

  • 2 large sweet potatoes (about 12 ounces each), peeled and cubed (~6 cups cubed)
  • 1 tablespoons butter (may substitute ghee or coconut oil for Whole30)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fine salt


*We recommend making this in a 10-inch cast iron skillet so that you can cook everything in the skillet, top it with the mashed sweet potatoes and bake it right in the cast iron.

  1. Preheat oven to 375℉. Bake the sweet potatoes until fork tender, 45 to 60 minutes (see our directions for perfect baked sweet potatoes). Alternatively, you can steam peeled and diced sweet potatoes until tender.
  2. In a medium skillet over medium-high heat, saute the ground beef, chopped carrots, green pepper,  onion, mushrooms, and garlic. Continue cooking until the carrots are soft, about 12-15 minutes. Begin making the sweet potato topping while the filling cooks.
  3. To make the topping: Place the peeled and baked/steamed sweet potato with all of the topping ingredients in a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
  4. Back to the filling: Once the carrots are soft, stir in tomato paste, chili powder, rosemary, salt, black pepper, and water.
  5. Final step: Top the meat filling with the sweet potato mash. If you’re not using an oven-safe 10-inch cast-iron skillet, transfer the meat filling to a casserole dish or 9×9 inch baking dish and top the meat filling with the sweet potato mash. Sprinkle the top with a little sea salt and chili powder.
  6. Bake for 10 minutes. Remove from oven and serve.


To reheat if frozen: Remove from freezer and place in fridge the day before you plan to serve it. Simply reheat in the oven set at 375℉ for about 20-30 minutes or until center is hot (~165℉). You can reheat from frozen, it will however take a little longer. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot (~165℉).

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 395
  • Fat: 16 g
  • Sodium: 350 mg
  • Carbohydrate: 40 g
  • (Fiber: 8 g
  • Sugar: 17 g)
  • Protein: 26 g


© The Real Food Dietitians
Overhead view white bowl filled with zuppa toscana soup

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