There’s something incredibly comforting about a shepherd’s pie on a cold winter’s night. It’s a dish that warms you from the inside out, with layers of savory meat and tender vegetables all nestled beneath a creamy mashed potato topping. But what if we gave this classic a little twist? A classic comfort food gets a delicious twist with this Sweet Potato Shepherd’s Pie. This dish was inspired by my mother in law, who knows it as Pastel de Carne. Yes, meat cake. Beautiful.
Honestly, it’s more similar to a cake than a pie. But I digress. This recipe takes everything you love about the original and adds a touch of sweetness and vibrant color with a mashed sweet potato topping. It’s a delightful surprise for the taste buds, and don’t be worried – the sweetness is subtle and complements the savory filling beautifully. Plus, it’s surprisingly easy to make, perfect for a weeknight dinner that feels special.
More than Just Comfort Food
This dish isn’t just about deliciousness, although it certainly delivers on that front. Sweet potatoes are a nutritional powerhouse, packed with beta-carotene, vitamins, and fiber. They also add a naturally occurring sweetness, reducing the need for added sugar. So you can indulge in this comforting dish without guilt!
Making it Your Own
The beauty of this recipe is its versatility. Don’t have red wine? No problem, substitute it with broth or even water. Feel free to add your favorite chopped vegetables to the filling, like celery, bell peppers, or mushrooms. Want to add a cheesy element? Sprinkle some shredded cheddar cheese over the meat mixture before adding the mashed sweet potatoes.
Why You’ll Love This Sweet Potato Shepherd’s Pie:
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- Healthy & Nutritious: Packed with protein, fiber, and vitamins.
- Hearty & Delicious: The touch of sweetness adds a wonderful aspect.
- Simple Ingredients: Made with everyday pantry staples.
- Versatile: Customize it with your favorite herbs, spices, and vegetables.
Tips for Success
- Perfectly Mashed Sweet Potatoes: For the smoothest mash, use a stand mixer with the paddle attachment. If you don’t have one, a good old-fashioned potato masher will work just fine. Avoid over-mixing, as this can make the potatoes gluey.
- Don’t Skip the Deglazing: Deglazing the pan with red wine adds a depth of flavor to the sauce. The alcohol cooks off, leaving behind a rich, savory essence.
- Resting is Key: Letting the pie cool for at least 10 minutes before serving allows the filling to set and prevents a runny mess when you cut into it.
- Make it in an oven safe skillet: Cooking everything in the same skillet you serve it in not only reduces dishes, it allows you to keep all the delicious flavours you’ve built. Transferring to a baking dish you will lose some of that.
So ditch the delivery menus and whip up a batch of this Sweet Potato Shepherd’s Pie. It’s a heartwarming twist on a classic that’s sure to become a family favorite.
Sweet Potato Shepherd’s Pie (Pastel de Carne)
Ingredients
- 2 large sweet potatoes
- 1 Tbsp oil
- 1 lb ground beef
- 1 sweet onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 cup frozen corn
- 1 cup frozen peas
- Oregano, thyme, garlic powder, onion powder, salt + pepper to taste
- ½ cup red wine*
- 2 Tbsp tomato paste
- ½-1 cup whole milk
- 4 Tbsp butter
Instructions
- Preheat oven to 425°.
- Stab sweet potatoes with a fork. Place on a parchment lined baking sheet. Bake in oven until fork tender, 40 to 60 minutes.
- Meanwhile, heat a large, oven safe skillet** over medium heat. Drizzle with olive oil. Once hot (a drop of water sizzles), add ground beef and brown, breaking it up as it cooks.
- Once meat is brown, add onion and carrots. Cook until onions are soft and translucent.
- Add garlic and stir until fragrant, 1 minute. Add corn and peas. Stir to combine. Add spices to taste.
- Deglaze with red wine. Let it cook down, then stir in 2 tablespoons of tomato paste. If the meat base is too thick, you can add a few tablespoons of water.
- Turn off the heat.
- Peel the baked sweet potatoes. In a stand mixer fitted with the paddle attachment, or with a fork, mash the potatoes. Add butter and salt and pepper. With the mixer running on low speed, drizzle in milk until you’ve reached your desired tendency. I usually add quite a bit of milk for a thinner mashed potato. It firms up in the oven.
- You can optionally sprinkle some cheese over your meat base.
- Then, smooth your mashed sweet potatoes over top.
- Lower oven temperature to 400° and bake for 25-30 minutes.
- Cool for at least 10 minutes before serving, to allow your ‘pie’ to set up.
Notes
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