Shepherd’s Pie is a foolproof dish that I hope becomes a comforting go-to for you over the years. My version promises to warm you up, satisfy your soul, and keep hunger at bay for hours.
Growing up, Shepherd’s Pie was a staple at my house. My mom would often make it on weekends, leaving us with delicious leftovers for the busy week ahead. The aroma wafting through the kitchen was always delightful.
Preparing Shepherd’s Pie on the weekend can ease your hectic weeknights. Simply heat it in the oven at 350°F for 10 to 15 minutes, and enjoy a stress-free meal.
I’ve put my own spin on the traditional recipe by using mashed sweet potatoes instead of regular white ones. Like many recipes on Joyous Health, all the ingredients for this dish are readily available at your local grocery store. This recipe shows that high-quality ingredients are key to creating tasty food.
To make it entirely plant-based, try replacing the chicken or beef with lentils. Use 2-2.5 cups of dry lentils with double the water for this swap.
The sweet potato topping is enhanced with cinnamon and nutmeg. A dash of cloves can be added too, but remember, a little goes a long way (no more than 1/8 of a teaspoon).
This Shepherd’s Pie is also packed with vibrant veggies—a true rainbow of colors. As I always say, the more color in your food, the better it is for you, thanks to the phytonutrients found in plants. These are beneficial for everything from digestion and brain health to boosting the immune system.
Even canned tomato paste is a great source of lycopene, which research suggests may help prevent cancer.
Though this recipe takes a bit longer than dishes like Chickpea Savory Pancakes or Paprika Chicken, it’s equally nutritious and delicious. It’s worth the effort, especially as it can provide multiple meals depending on the number of people in your household. For a group of four, consider doubling the recipe to have easy leftovers for lunches or dinners.
Writing about this is making me hungry again—it’s time to whip up another Shepherd’s Pie!
Here’s my recipe for this comforting Sweet Potato Shepherd’s Pie. Pair it with my Creamy Broccoli Salad from the Joyous Cookbook, or if you’re craving more greens, my Kale Salad with Creamy Dressing is also a great choice.
This recipe is part of my Be Merry & Joyous Holiday Guide, featuring 15 recipes to savor over the holidays. You can download it here.
I hope this Sweet Potato Shepherd’s Pie keeps you cozy through the winter months. Happy Holidays!
Although this recipe wasn’t a hit last night with my husband, who is quite particular, I’ll share it with family and friends instead. Definitely not giving up; there are more recipes to try!
I’m glad you enjoyed it and have leftovers to savor!
Tonight, I substituted edamame for peas and mixed in purple potatoes with the sweet ones from our garden. It’s still baking, but I’m sure it’ll be delicious—thanks, Joy!
Fantastic substitutions! Enjoy!
Curious about switching to lentils? By “dry lentils and double the water,” I mean using 1 cup of green lentils with 2-2.5 cups of water. Cook the lentils by boiling, then simmering until soft.
Hey Joy! I’m planning to make this soon but noticed there’s no mention of salt in the recipe. Can I add some, or is it meant to be salt-free?
Feel free to add salt. Canned tomato paste usually contributes a lot of saltiness, but you can adjust to your taste.
I made this dish for dinner tonight. Swapping yellow peppers for red and using dried herbs worked well. It was delicious, and I’ll be making it again.
Thrilled you loved it, Janet! A vegan version will be available soon for you to enjoy as well. Thanks for your comment!
I’m eager to make this! Is it freezer-friendly?
Yes, it definitely is!
Can’t wait to try this! I might use crushed tempeh since I don’t have lentils at the moment—hope it works.
That’s a fantastic idea! With lentils being hard to find, canned ones can be a substitute. Support small businesses and avoid hoarding supplies, which has become common with some items at big stores. Small mom-and-pop shops are constantly stocked, so support them when you can!
Totally agree! I’ve been shopping at my local health store. We haven’t stocked up on toilet paper, and I’m slightly concerned about availability now.
In dire cases, we can humorously imagine going back to using leaves or cloths like our ancestors!
This sounds delicious. Could pumpkin substitute for tomato paste? I don’t tolerate tomatoes well.
Pumpkin could work as a substitute!
Here’s to trying new recipes! Although one wasn’t well-received, I’m sharing it with others. I’ll definitely continue experimenting!
Glad you enjoyed it and have tasty leftovers to share!
Made this recipe with half veggie ground, half sweet potatoes, and added dried seasoning along with fresh herbs. The whole family loved it—thanks!
Wonderful to hear, Lori! I’m glad it was a hit!
I’ve tried this before with chicken, but this time with grass-fed beef, it was even tastier. Using yams and purple sweet potatoes for the mash gave it a lovely color. Added extra herbs and chili flakes for flavor.
Sounds delicious! Thanks for sharing. Now I’m hungry again!
Tried this delicious dish last night. Sweet potato topping was new for me, but I loved it—thanks, Joy!
Happy to hear you enjoyed it, Jennifer!
Can I cheat by using organic canned sweet potato puree? Should I still add milk if I do?
Using canned puree is fine, though it may alter the taste a bit. Adding milk will depend on the puree’s consistency, as canned versions tend to be thinner. Coconut milk can enhance the flavor beautifully.
