Shepherd's Pie
Shepherd's Pie

Sweet Potato Shepherd’s Pie

CNance avatarBy CNanceBoykin  ,     

April 12, 2017

We all know and love Shepherd's Pie, but have you tried it using sweet potatoes? Let me tell you it changes the whole dynamic of a Shepherd's Pie. Plus sweet potatoes are less starchy than regular potatoes. So it makes for a lighter dish, with all of the fun.

  • Prep: 25 mins
  • Cook: 50 mins
  • Yields: 8


Sweet Potatoes

2 lbs White sweet potatoes

1/4 cup Coconut creme

3 tbsp Unsalted butter

3/4 tsp Pink salt

1 tsp Sugar

1/4 tsp Black pepper

1/2 tsp Herbs de provence

1 Egg yolk

Fresh parsely, for garnish

Meat Filling

2 tbsp Olive oil

1 cup Onions, chopped

1 cup Sliced mushrooms

2 Carrots, peeled and diced small

1 lb Ground chicken

1 1/2 tsp Pink salt

3/4 tsp Black pepper

2 cloves Minced garlic

1 tsp Herbs de provence

2 tbsp Flour

1/2 tsp Fresh thyme

1/4 tsp Rosemary

2 tsp Tomato paste

1 cup Chicken broth

1 tsp Worcestershire sauce

1/2 cup Frozen corn

1/2 cup Frozen peas

1/2 tsp Tumeric (optional)

1 tsp Taco seasoning (optional)


For the Sweet Potatoes

1Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil.

2Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

3Drain the potatoes and then return to the saucepan. Mash the potatoes and then add the coconut creme, butter, salt, pepper, sugar, and herbs de provence and continue to mash until smooth. Stir in the yolk until well combined.

4Preheat the oven to 400 degrees F.

For the Meat Filling

1While the potatoes are cooking, prepare the filling. Place the olive oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Next add mushrooms. Add additional oil if necessary. Saute mushrooms for 3 to 4 minutes.

2Add the chicken, salt, pepper, and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.

3Add the tomato paste, chicken broth, Worcestershire, garlic, herbs de provence, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Putting it all Together

1Add the corn and peas to the chicken mixture and spread evenly into an 11 by 7-inch glass baking dish.

2Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

3Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

4Remove to a cooling rack for at least 15 minutes before serving. Garnish with fresh parsely.

Try using ground lamb or a lean beef!


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