Sweet Potato Shepherd’s Pie!

Have you ever tried purple sweet potatoes? I can tell you that this was my first go around. As I have told you in the past, my cute son Zac is always looking and introducing me to new things so I can share them with you.

He had baked some for his dinner with his wife and they thought they were amazing. To me, they taste like a regular orange sweet potato but a little creamier. They aren’t easy to find but some grocery stores do carry them.

The fun thing about this recipe is that you can try a new kind of sweet potato or you can use the regular orange ones that you are familiar with.

Most of us have tried a shepherd’s pie before but with the added sweet potato, it takes it to a new level of yumminess! 

Sweet Potato Shepherd’s Pie

Ingredients: 

For the sweet potato mash:
2 Tablespoons butter
1 1/2 cups milk
1 teaspoon pepper flakes
5 large either purple or orange, peeled and quartered, and then boiled until just cooked through 
2 Tablespoons maple syrup
1 teaspoon cinnamon
salt and pepper to taste

Sweet Potato Shepherd’s Pie

Directions:

• In a bowl mash potatoes with a potato masher or mixer. Add all the other ingredients and mix well until combined. Set aside.

Shepherd’s Pie
Ingredients: Click to print
1 1/2 lbs ground beef
1 Tablespoon olive oil
1 medium onion, diced
2 stalks celery, chopped
1/2 cup peas
1 cup of corn
1 large carrot, sliced
4 cloves garlic, minced
1 1/4 cups beef broth
 1 Tablespoon tomato paste
1 teaspoon rosemary
salt and pepper, to taste
1/4 cup flour
3 cups mashed sweet potato
3 cups mashed potatoes

Directions:

• Preheat the oven to 350 degrees. In an oven-safe skillet, brown the ground beef. Drain the fat, and transfer beef to a bowl and set aside.
• Use the same pan as you used to cook the beef, heat the olive oil over medium heat. Add the onions, and saute for a few minutes or until the onion begins to soften.
• Add the celery, and carrots to the skillet. Stir and then cover with a lid and allow to steam for about 5 minutes. Remove the lid, add the garlic and cook for an additional 2 to 3 minutes, stirring occasionally. Add the peas and corn at this time.
• In a small bowl, combine the flour and 1/2 cup of the beef broth. Mix until there aren’t any lumps. Pour into the skillet and stir for a few minutes.
• Add everything else to the skillet; cooked beef, the rest of the broth, tomato paste, rosemary, salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 minutes.
• Gently spoon mashed potatoes into a pastry bag and the same for the mashed sweet potato. If you don’t have a pastry bag, use a plastic Ziploc bag with a small hole cut out of the corner. Pipe the potatoes into little puffs, alternating colors across the pie.
• Bake for 30 minutes or until the potatoes are lightly browned and the meat mixture is bubbly.

SKILLET DINNER RECIPES