Shepherd’s Pie: the dish that says, “I love you, but I also love carbs.” Today, we’re giving this cozy classic a sweet upgrade—because regular potatoes called in sick, and sweet potatoes volunteered as tribute. (Hunger Games reference? Maybe. Delicious? Absolutely.)
Let’s turn your kitchen into a “shepherd’s paradise” without the actual sheep. (They’re on vacation. Don’t ask.)
Shepherd’s Pie with Sweet Potato Topping
Serves 6 | Prep: 25 mins | Cook: 40 mins
Ingredients:
For the filling:
- 1 lb ground beef or lamb (or 2 cups cooked lentils for veggie pals)
- 1 onion, diced
- 2 carrots, chopped (no, they’re not orange sticks for ants)
- 1 cup frozen peas
- 2 garlic cloves, minced (or 1 tsp pre-minced—we don’t judge)
- 1 tbsp tomato paste
- 1 cup beef or veggie broth
- 1 tsp Worcestershire sauce (say it 3 times fast)
- Salt and pepper to taste
For the topping:
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter or olive oil
- 1/4 cup milk (any kind)
- Pinch of cinnamon (trust me, it’s a vibe)
Steps:
- Cook the sweet potatoes: Boil them in salted water for 15 minutes until soft. Drain, mash with butter, milk, cinnamon, salt, and pepper. Pretend you’re crushing dreams (gently).
- Make the filling:
- Brown the meat (or lentils) in a skillet. Remove.
- Sauté onion, carrots, and garlic until onions cry (5 mins). Add peas.
- Stir in tomato paste, broth, Worcestershire sauce, salt, and pepper. Simmer 10 minutes.
- Assemble the pie:
- Spread filling in a greased baking dish.
- Top with sweet potato mash. Fluff with a fork for “rustic texture” (or doodle a smiley face).
- Bake: Pop it in a 400°F oven for 25-30 minutes. Wait until the top gets golden and smug.
Tips:
- Swap veggies: Corn, mushrooms, or zucchini work. The more colors, the more Instagram likes.
- Make it ahead: Assemble, refrigerate, and bake later. Your future self will high-five you.
- Serve with: A side salad. (Or garlic bread. Salad can wait.)
Closing
Congrats! You’ve just made a pie that’s sweet, savory, and 100% sheep-approved (they texted). Leftovers taste better in pajamas. Store extras in the fridge, or freeze for days when cooking feels like climbing Everest. Now go forth and carb-load like a champion. 🥧🏆
