Sweet Potato Shepherd’s Pie-Slimmed Down Recipe

Sweet Potato Shepherd’s Pie-Slimmed Down Recipe

This recipe has Sunday cooking written all over it! Sweet Potato Shepherd’s Pie is warm, it’s comforting, it can feed the whole family and boy is it delicious. I was stuck by a massive craving for shepherd’s pie last week. And since I do all the cooking, what Missy wants, Missy gets!

However; there is one factor I have been taking under consideration in my cooking lately. This would be the trip to Mexico for a wedding next month. My mouth and stomach are telling me they want to be in hibernation season and eat all the comfort style food they can get their hands on. But my head is rationalizing with them that I need to be health conscious! So, of course I have compromised to make this classic dish into a “skinnier” version.

I did make one critical change to what many would consider the standard shepherd’s pie. This switch was using sweet potatoes instead of regular potatoes. The sweet potatoes not only provide some extra nutrients but also provide a creamy and satisfying touch of sweetness to balance out the spiced meat and vegetables. I personally enjoyed this change up quite a bit.

Whether you’re looking to cook up a big meal for a Sunday night crowd or you are looking to make a big make-ahead meal to eat throughout the week; this dish will get the job done!

…all for the love of the dish



Sweet Potato Shepherd’s Pie-Slimmed Down Recipe


  • For the Mashed Sweet Potatoes:
  • 3 lbs sweet potatoes
  • ½ cup low fat milk
  • 1 tbsp butter
  • ½ tsp each of salt and pepper
  • For the Shepherd's Pie Filling:
  • 1 lb lean ground beef (I used 95% lean)
  • 1/3 lb lean ground turkey
  • 1 medium onion, diced
  • ½ cup frozen peas
  • ½ cup frozen carrots
  • ½ cup frozen corn
  • 1 can tomato paste
  • ½ cup low sodium, fat free beef broth
  • ½ cup low fat milk
  • 2 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 2 bay leafs
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp each of salt and pepper


  1. Preheat oven to 400 degrees.
  2. For the Mashed Sweet Potatoes:
  3. Peel and cube (2 inch pieces) the sweet potatoes
  4. Add the potatoes to a large stockpot and add enough water to just cover the potatoes.
  5. Bring to a boil and continue to cook until the potatoes easily split when pierced with a knife
  6. Drain the potatoes and return to pot or large bowl. Add milk, butter, salt and pepper. Using a masher, immersion blender, or hand mixer blend the potatoes until smooth or your preferred consistency.
  7. Put the potatoes to the side
  8. For the Shepherd's Pie Filling
  9. Add the olive oil to a large, deep saute pan over medium high heat
  10. add the diced onion and cook until opaque- about 3 minutes
  11. Add ground beef and turkey. Cook until no pink remains.
  12. Sprinkle in the flour and stir to coat the meat and onions.
  13. then slowly add the milk, stirring it in.
  14. Follow that with the beef broth, tomato paste, Worcestershire sauce, bay leaf, rosemary, thyme, sat and pepper.
  15. Let simmer for 15 minutes.
  16. Add the frozen carrots, corn, and peas and continue to cook for five minutes.
  17. Pour the Pie filling into a baking dish. Top with the mashed potatoes to form a second layer.
  18. Bake in the oven for 20-25 minutes.
  19. Serve!
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