Sweet Potato Shepard’s Pie

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I find the more you cook, the better you can improvise. This is MY first recipe on this blog that didn’t come from looking at a cookbook. And it was DELICIOUS – even if I do say so myself.

Sweet Potato Shepard's Pie
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 3 large sweet potatoes
  • ½ tsp garlic
  • ½ tsp pumpkin spice
  • -
  • 1.5 lb beef
  • ½ can spicy tomato sauce
  • 1 tsp garlic
  • 1 tsp dried oregano and parsley
  • -
  • Can of peas
  • Can of mushrooms
  • Chopped carrots
  1. Peel and chop your sweet potatoes into small slices. The smaller the chunk, the faster it cooks. Boil in a medium saucepan with water and garlic for about 15 minutes. Drain and blend. Add some pumpkin spice to taste.
  2. Brown the beef and garlic in a frying pan. Drain out any excess water. Then add the pasta sauce, oregano and parsley for taste.
  3. Spray a 9x13 pan with olive oil. Layer the beef first, then the peas, carrots, and mushrooms (if you have fresh use those rather than canned - I didn't have any), and finish with the blended sweet potato. Sprinkle with parsley and cayenne pepper.
  4. Bake in the oven covered about 40 minutes. Take cover off and bake another 10 minutes.
Image credit: http://www.flickr.com/photos/penguincakes/

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