Beef and Sweet Potato Shepherd’s Pie

• 1 1/2 pounds ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 4 large sweet potatoes, peeled and cubed
• 1/2 cup milk
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
3. 3 Stir in peas, carrots, tomato paste, thyme, flour, and beef broth. Simmer until thickened.
4. 4 Boil sweet potatoes until tender, then mash with milk and butter. Season with salt and pepper.
5. 5 Spread beef mixture into a baking dish, top with mashed sweet potatoes, and sprinkle with cheese if using.
6. 6 Bake for 25-30 minutes until bubbly and golden.
7. 7 Let stand 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Pot for boiling potatoes

Variations

• Substitute ground turkey or lamb for beef.
• Add a layer of sliced mushrooms with the beef for extra depth.

Substitutions

• Use almond milk for a dairy-free option.
• Replace sweet potatoes with regular potatoes if preferred.

Pairings

• Steamed vegetables
• Crusty bread

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• Feel free to add corn or diced green beans for extra veggies.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F until heated through.

Serving Suggestions

• Serve with a side of steamed broccoli or a crisp green salad.
• Pair with a glass of red wine for a cozy dinner.

FAQ