I love all aspects of it. I love that it’s easy to make. I love that it’s delicious. I love that it’s a great use for any variety of vegetables: fresh, frozen, or leftover.
Now I have just one more reason to love it… I can make it with sweet potatoes!
I saw a recipe for Shepherd’s Pie with Butternut Squash and immediately thought about the sweet potatoes (in place of the squash) my parents gave me from their garden. (And I think they have a never-ending supply, so I can get more! ) I didn’t follow that recipe, but it was the spark that I needed to create this recipe. It’s essentially the same as my other Shepherd’s Pie recipe, but with sweet potatoes.
Sweet Potato Shepherd’s Pie
3-4 cups mashed sweet potatoes
1 pound lean ground beef*
mixed vegetables – and selection of corn, beans, peas, carrots, or whatever you like! I used about 3/4 cup of peas, 3/4 cup green beans, and 1 can or corn, drained. I plan to add carrots next time, because I know they’re great in shepherd’s pie
1 medium onion, chopped
1 clove garlic, chopped, or granulated garlic
1 cup cheddar or colby-jack cheese, shredded
salt and pepper, to taste
1. Prepare sweet potatoes to make 3-4 cups mashed sweet potatoes, and set aside. (I did not add any seasoning to my sweet potatoes.)
2. In a skillet, fry the ground beef with the onion and garlic, until browned. Add several shakes of salt and pepper.
3. If using frozen vegetables, salt them and cook or microwave until tender.
4. Put the vegetables in the bottom of a baking dish (mine is an odd 10 x 10-inch dish), and then put the ground beef/onion mixture on top. Use a spatula to smooth the mashed sweet potatoes across the entire dish. Top with the shredded cheese.
5. Bake at 350 degrees Fahrenheit for around 30 minutes, or until edges are slightly browned.
This dish is oh-so-yummy and I suggest you make it immediately.
*I used ground sirloin. I also only had about 3/4 pound today, but I know a pound would be best. Either way, though, it’s delicious!