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Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

Filled with ground meat and vegetables, this cozy shepherd’s pie is topped with vibrant sweet potatoes for a new, delicious twist.
By Vanessa Vickery

Sweet Potato Shepherd's Pie

If you are looking for an easy to make main meal that is full of all the essential nutrients, then you cannot pass up my Sweet Potato Shepherd’s Pie.

Normally topped with white potato, this is my adaptation made with lots of vegetables. However, next time, I plan on adding some mushrooms and zucchini to the beef mixture. I will keep you posted to the results and will amend the recipe if necessary.

Feel free to make with ground beef or lamb. This heavy dish is perfect when served with a light side salad. Try one of these recipes.

See Also

Get the homemade Worcestershire sauce recipe here.

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Sweet Potato Shepherd’s Pie

  • Author: Vanessa Vickery
  • Yield: 6 servings 1x


Filled with ground meat and vegetables, this cozy shepherd’s pie is topped with vibrant sweet potatoes for a new, delicious twist.


  • 1 tablespoon coconut oil
  • 1 kg grass fed beef mince
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tin organic crushed tomatoes
  • 4 tablespoons tapioca flour
  • 4 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce (see above for my homemade recipe)
  • 1 cup home made or natural beef stock
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper, to season

Potato Topping

  • 1.5 kilograms sweet potato, peeled and chopped into small chunks
  • 1/2 cup almond milk (or your preferred milk)
  • 2 tablespoons organic butter (coconut oil would also work)


  1. Heat coconut oil in a large saucepan on medium heat. Add the onion, carrots and celery and cook for five minutes. Next add the beef mince and cook until browned. Then, mix through the thyme, tapioca flour and season with salt and pepper. Finally, add the crushed tomatoes, tomato paste, Worcestershire sauce and beef stock and simmer for 30 minutes, stirring occasionally.
  2. To make the topping; add the sweet potato to a large saucepan with water and bring to the boil. Cook for 10 minutes or until the potatoes are tender. Remove from the heat and drain the water. Add the butter and almond milk and mash. (My preference is with a potato ricer as there is never any lumps). Season with salt.
  3. While you are cooking the potatoes, pre-heat the oven to 200 degrees Celsius. (390F)
  4. Place the cooked beef mixture in the bottom of one large baking dish or divide among 6 individual pie dishes (like in the pictures above). Then, top with the sweet potato mash and place in the oven for 15-20 minutes, or until the potato has just started to brown and the edges are bubbling.
  5. Serve with a side salad.
  • Category: Main


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