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Sweet Potato Shepherd’s Pie


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Rate this recipe 4.3/5 (9 Votes)


  • butter for dish
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1-pound ground beef or turkey
  • 1 bag (12-ounces) frozen mixed vegetables
  • salt and fresh ground pepper, to taste
  • 1/2 cup chicken broth
  • 4 teaspoons flour
  • 4 cups cubed sweet potatoes (about 2 small whole sweet potatoes)
  • salt and fresh ground pepper, to taste
  • 2 tablespoons salted butter
  • 4-ounces (1/2 package) cream cheese, room temperature
  • 1 teaspoon chopped fresh parsley


Adapted from


Step 1

Butter an 8-inch pie dish and set aside.
Preheat oven to 375.
Heat olive oil over medium-low heat.
Add onions and cook for 1 minute.
Add ground meat and continue to cook for 2 minutes.
Stir in frozen vegetables (do not thaw) and continue to cook until meat is browned and vegetables are tender, stirring occasionally.
In the meantime, prepare the sweet potatoes by placing the cubed potatoes in a microwave safe dish.
Cook on HIGH for 4 to 4-1/2 minutes, or until tender.
Remove and season with salt and pepper.
Add butter and cream cheese.
Mash until smooth; set aside.
Season meat mixture with salt and pepper.
In a separate cup, combine chicken broth and flour; mix until thoroughly incorporated.
Add to meat mixture; cook for 2 to 3 minutes or until slightly thickened, stirring constantly.
Remove from heat and spoon into previously prepared pie dish.
Spread sweet potato mixture on top.
Bake for 15 to 18 minutes, or until heated through.
Sprinkle with parsley and serve.

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