How to Make Perfect Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie. Hearty, comfort food at its finest. Shepherd's Pie with Sweet Potato Topping is a family-pleasing, meal prep friendly and an incredibly tasty recipe. As a child, shepherd's pie was one of my favorites.

This sweet potato shepherd's pie was inspired from my classic Lightened Up Shepherd's Pie. I also have a meatless version, Portobello Shepherd's Pie (vegetarian). This is a crazy month for the North East. You can cook Sweet Potato Shepherd's Pie using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Sweet Potato Shepherd's Pie

1. You need of Potato Topping.
2. Prepare 1 of Peeled Russet Potato.
3. Prepare 1 of Peeled Sweet Potato.
4. It's 2 tbsp of Salted Butter.
5. Prepare 2 tbsp of Sour Cream.
6. You need 1/4 tsp of Salt.
7. It's 1 dash of Ground Black Pepper.
8. Prepare 2 pinch of Dried Tarragon.
9. Prepare 1/4 tsp of Smoked Paprika.
10. Prepare of Filling.
11. Prepare 4 large of Celery Stocks.
12. You need 3 large of Basil Leaves.
13. Prepare 5 large of Pineapple Sage Leaves.
14. It's 10 oz of 80/20 Ground Beef.
15. You need 1 tbsp of Salted Butter.
16. It's 1/2 tsp of Salt.
17. You need 2 dash of Ground Black Pepper.
18. Prepare 1/2 tsp of Crushed Red Pepper.

I love it so very much. Like everyone else in the world, I'm eating a bit lighter and fresher this month. This Sweet Potato Shepherd's Pie has been a total staple for me. It's simple and made with healthy but satisfying ingredients.

Sweet Potato Shepherd's Pie step by step

1. Preheat oven to 350°F..
2. Slice russet and sweet potatoes into 1-inch chunks. Add to a saucepan and fill with water until covered. Simmer over medium-high heat for roughly 20 minutes, or until potatoes are soft enough for mashing..
3. Meanwhile, for the filling, slice celery stalks lengthwise in half, then chop into 1/2-inch pieces..
4. Chiffonade pineapple sage and basil leaves into thin ribbons. NOTE: If you can't find pineapple sage, use regular sage leaves and add some orange zest. It should be close..
5. Add a tablespoon of butter to a medium skillet and melt over medium-low heat. Add celery, pineapple sage, basil, 1/4 teaspoon of salt, and a dash of black pepper. Saute on medium-low for 10 minutes, or until celery had just lost its crispness..
6. Set aside cooked celery in a medium-sized bowl. To the same skillet celery was cooked in, add ground beef, 1/4 teaspoon of salt, a dash of black pepper, and the crushed red pepper. Increase heat to medium and cook 7 minutes or until cooked through..
7. While the beef is cooking, strain the cooked potatoes and return to saucepan. With a mixer or by hand, mash the potatoes with the butter, sour cream, salt, pepper, tarragon, and smoked paprika..
8. Transfer cooked beef to bowl with celery and mix together. Pour the mixture into the bottom of a small baking dish. Then, spread the mashed potatoes on top to cover completely..
9. Bake at 350 for 20 minutes..

When I was growing up, my mom or stepdad used to make shepherd's pie all the time. Shepherd's pie gets a vegan makeover. With its rich, mushroom-studded filling tucked under a layer of soft mashed sweet potato, it has all the hallmarks of a good shepherd's pie, but it's completely vegan — and includes a secret ingredient that adds body and creaminess to the filling, without any. For me, the potato layer of shepherd's pie is what makes the dish, so you'll see that there's a pretty even ratio of lentils to potato here. Top it with the sweet potatoes, and then gently use a spatula to spread them out over the lentil mixture.