Cooking up a hardy dish this time of year makes my heart (and tummy) happy. It’s hard to beat savory flavors that meld and cook all day. They warm you up from the inside out. While this recipe for Sweet Potato Shepherd’s Pie doesn’t take all day to cook, it’s perfect for cooler autumn weather.
I didn’t get shepherd’s pie very often as a kid. (I don’t think my mom was a huge fan.) When I did get it, it was definitely a treat. It may not be all that fancy, but there’s something about it that I’ve always loved.
For fall, I decided to recreate the classic recipe with a few changes. First, I substituted sweet potatoes for mashed potatoes. The slight sweetness works beautifully in this recipe and definitely makes this dish appropriate for the season.
For the meat, I used a combination of beef and pork sausage. The pork sausage turns up the flavor and works well with the sweet potatoes.
And if all of that wasn’t enough, I opted to make individual servings in these beyond-adorable mini white pumpkin cocottes from Stuab. Talk about presentation, right? It’s little touches like these that make a meal extra special.
Serve this up with a quick salad, – and you’re set for dinner. (A couple cookies for dessert wouldn’t hurt, either.)
That’s it, friends. A seasonal flavor boost for shepherd’s pie that you’re going to love. Let’s get cooking.
Dinner is served!
I hope you enjoy this recipe. What’s one of your favorite hardy dishes for fall?
Sweet Potato Shepherd’s Pie
- 2 pounds sweet potatoes cut into thirds
- 4 tablespoons unsalted butter softened
- 1/4 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound ground meat I used a combination of pork sausage and ground beef.
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cups mushrooms chopped
- 3 cloves garlic minced
- 1 cup beef broth
- 1 1/2 cups crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- 1 cup frozen corn
- 1 cup frozen peas and carrots
- Grated Parmesan and fresh rosemary for garnish optional
- In a pot of cold salted water, bring the sweet potatoes to a boil. Cook for about 20 minutes or until tender; then drain. When cool enough to handle. remove and discard the skins.
- In a large bowl, mash the sweet potatoes with butter, Parmesan cheese, and salt and pepper. Set aside.
- Preheat your oven to 400 degrees F. Lightly coat six to eight individual casserole pans (or one large pan) with nonstick cooking spray.
- In a large skillet, cook the ground meat over medium-high heat, breaking it up with a spoon. Cook until no longer pink. Transfer the meat to a colander and drain well. Wipe out your skillet with a paper towel.
- In the same skillet, heat oil over medium-high heat. Add the onion and mushrooms and cook until tender (4-5 minutes). Add the garlic and cook for 2 more minutes. Stir in the broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to a boil, then reduce heat to medium and simmer until thickened. Then stir in the cooked meat, corn, peas and carrots. Add salt and pepper to taste. Cook 2 minutes.
- Divide this mixture among the prepare baking dishes. Spread the top with the mashed sweet potatoes. Place dishes onto a large baking sheet.
- Bake uncovered for 15-20 minutes or until the tops are lightly browned. Top with Parmesan cheese before serving.