Sweet Potato Shepherd’s Pie

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.

Sweet Potato Shepherds Pie | inspiredbycharm.com

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.

Sweet Potato Shepherds Pie | inspiredbycharm.com

Sweet Potato Shepard's Pie | inspiredbycharm.com

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.

Sweet Potato Shepherds Pie | inspiredbycharm.com

Sweet Potato Shepherds Pie | inspiredbycharm.com

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.

Sweet Potato Shepherds Pie | inspiredbycharm.com

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.

Sweet Potato Shepherds Pie | inspiredbycharm.com

Sweet Potato Shepherd's Pie

serves about 8 people

Here's what you will need:
2 pounds sweet potatoes, cut into thirds
4 tablespoons butter, softened
1/4 cup grated Parmesan cheese
1 teaspoon 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.


Dinner is served!

Sweet Potato Shepard's Pie | inspiredbycharm.com

Sweet Potato Shepard's Pie | inspiredbycharm.com

I hope you enjoy this recipe. What’s one of your favorite hardy dishes for fall?

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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  • Kendra at

    This dish is AMAZING! Thank you for sharing!

  • Rebecca Addington Gess at

    This was delicious! A keeper for sure!

  • Cindy and Ted McCord at

    Dear Michael,
    I made this Shepard’s Pie recipe today and can’t wait to share it with my family! I know it is going to be wonderful, as I tasted as I was cooking! the sweet potato topping makes it a cut above traditional Shepard’s Pie! I did have a question though – What kind of pork sausage did you use? I wasn’t sure, so I just used ground pork, but I think some kind of pork sausage would have even more flavor. I would appreciate your suggestion.
    Thank you, Cindy McCord

  • jen at

    made this on the weekend- it was delicious- best shephards pie ive have

  • Terri at

    This looks delicious! The cocottes are so cute! One of our go to dishes in the fall is a sweet potato hash. I can’t wait to try this dish instead ☺

  • Gabby at

    I am in LOVE with those dishes!! And it looks delish. You should serve lunch with all your creations 🙂

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