Classic Beef Sweet Potato Shepherd’s Pie
Sweet Potato Shepherd’s Pie is a comforting and hearty dish that combines a savory ground beef filling with a creamy and slightly sweet topping of mashed sweet potatoes. This twist on the classic shepherd’s pie not only adds flavor but also nutrients, making it a flavorful and wholesome meal perfect for any occasion.
| Ingredients | Quantity |
|---|---|
| Ground beef | 1 pound |
| Sweet potatoes | 2 large |
| Onion | 1 medium |
| Carrots | 2 medium |
| Peas | 1 cup |
| Garlic | 2 cloves |
| Beef broth | 1 cup |
| Worcestershire sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Butter | 2 tablespoons |
| Milk | 1/4 cup |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes, then boil them in salted water until tender. Drain, then mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until softened. Add diced carrots and cook for a few more minutes.
- Stir in the ground beef and cook until browned. Drain excess fat if necessary.
- Add beef broth, Worcestershire sauce, peas, and season with salt and pepper. Simmer for about 5 minutes.
- Transfer the beef mixture to a baking dish and spread the mashed sweet potatoes on top.
- Bake for 25-30 minutes, or until the top is golden and the filling is bubbling. Serve warm and enjoy!
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Lentil and Mushroom Sweet Potato Shepherd’s Pie
Lentil and Mushroom Sweet Potato Shepherd’s Pie is a delicious plant-based version of the traditional shepherd’s pie, perfect for vegetarians and those looking to reduce their meat intake. This hearty dish features a rich filling made from lentils and mushrooms topped with a buttery layer of mashed sweet potatoes, providing a mix of flavors and nutrition that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Lentils (cooked) | 1 cup |
| Mushrooms (chopped) | 2 cups |
| Sweet potatoes | 2 large |
| Onion | 1 medium |
| Carrots | 2 medium |
| Peas | 1 cup |
| Garlic | 2 cloves |
| Vegetable broth | 1 cup |
| Soy sauce | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Butter | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
| Fresh thyme (optional) | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes, then boil in salted water until tender. Drain and mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until softened. Add diced carrots and mushrooms, cooking until mushrooms are tender.
- Stir in cooked lentils, vegetable broth, soy sauce, peas, and season with salt and pepper. Simmer for about 5 minutes.
- Transfer the lentil and mushroom mixture to a baking dish and spread the mashed sweet potatoes on top.
- Bake for 25-30 minutes or until the top is golden and the filling is bubbling. Serve warm and enjoy!
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Chicken and Veggie Sweet Potato Shepherd’s Pie
Chicken and Veggie Sweet Potato Shepherd’s Pie is a comforting and nourishing dish that brings together tender chicken and a colorful mix of vegetables, all topped with creamy mashed sweet potatoes. This version of shepherd’s pie is great for those looking for a hearty, yet lighter meal that the entire family can enjoy.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Sweet potatoes | 2 large |
| Carrots | 2 medium |
| Peas | 1 cup |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Chicken broth | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Butter | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
| Fresh parsley (optional) | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes, boil them in salted water until tender, then drain and mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until softened. Add diced carrots and cook until slightly tender, then stir in peas and shredded chicken.
- Add chicken broth, and season with salt and pepper. Simmer for about 5 minutes.
- Pour the chicken and vegetable mixture into a baking dish and top with the mashed sweet potatoes, spreading evenly.
- Bake for 25-30 minutes or until the top is golden and filling is bubbling. Serve warm and enjoy!
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Spicy Turkey Sweet Potato Shepherd’s Pie
Spicy Turkey Sweet Potato Shepherd’s Pie is a flavorful twist on the traditional shepherd’s pie, featuring ground turkey seasoned with zesty spices and layered with a creamy sweet potato topping. This dish offers a delightful mix of heat and comfort while still being nutritious and satisfying for a family dinner.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Sweet potatoes | 2 large |
| Onion | 1 medium |
| Bell pepper | 1 medium (any color) |
| Garlic | 2 cloves |
| Jalapeño (optional) | 1 small |
| Chicken or vegetable broth | 1 cup |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Butter | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes, boil them in salted water until fork-tender, drain, and mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion, garlic, and bell pepper until softened. Add ground turkey, jalapeño, and seasonings (cumin, paprika, chili powder, salt, and pepper), cooking until turkey is fully cooked.
- Pour in the broth and simmer for a few minutes until slightly thickened.
- Transfer the turkey mixture into a baking dish and spread the mashed sweet potatoes on top evenly.
- Bake for 25-30 minutes or until the top is golden and the filling is bubbling. Garnish with fresh cilantro if desired and serve warm. Enjoy!
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Vegetarian Mediterranean Sweet Potato Shepherd’s Pie
Vegetarian Mediterranean Sweet Potato Shepherd’s Pie is a delicious and nutritious dish that showcases the Mediterranean flavors of fresh vegetables, herbs, and spices, all topped with a creamy sweet potato layer. This vibrant pie is perfect for vegetarians and anyone looking to enjoy a hearty, plant-based meal that doesn’t compromise on taste.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Bell pepper | 1 medium (any color) |
| Zucchini | 1 medium |
| Spinach (fresh or frozen) | 2 cups |
| Chickpeas (cooked or canned) | 1 can (15 oz) |
| Tomato paste | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Feta cheese (optional) | 1/2 cup crumbled |
| Butter | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes, boil them in salted water until fork-tender, drain, and mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion, garlic, bell pepper, and zucchini until softened. Add chickpeas, spinach, tomato paste, and seasonings (oregano, basil, salt, and pepper), cooking for a few minutes.
- Transfer the vegetable mixture into a baking dish and spread the mashed sweet potatoes on top evenly. Sprinkle with feta cheese if using.
- Bake for 25-30 minutes or until the top is golden and the filling is bubbling. Serve warm and enjoy!
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Quinoa and Black Bean Sweet Potato Shepherd’s Pie
Quinoa and Black Bean Sweet Potato Shepherd’s Pie is a hearty and nutritious twist on the classic shepherd’s pie. This dish features protein-packed quinoa and black beans, combined with savory vegetables and topped with a creamy layer of mashed sweet potatoes. It’s a perfect choice for those seeking a filling, plant-based meal that is both satisfying and flavorful.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Quinoa | 1 cup |
| Black beans (cooked or canned) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Bell pepper | 1 medium (any color) |
| Corn | 1 cup |
| Diced tomatoes | 1 can (15 oz) |
| Dried cumin | 1 teaspoon |
| Dried chili powder | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Butter | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cook quinoa according to package instructions and set aside. Peel and chop sweet potatoes, boil them until tender, then mash with butter, milk, and salt to taste.
- In a skillet, heat olive oil and sauté chopped onion, garlic, and bell pepper until softened. Add black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, salt, and pepper; stir well and cook for a few minutes.
- Pour the bean and quinoa mixture into a baking dish, then evenly spread the mashed sweet potatoes on top.
- Bake for 25-30 minutes or until the top is golden and the filling is bubbling. Serve warm and enjoy!
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Shepherd’S Pie With Smoked Salmon and Sweet Potato
Shepherd’s Pie with Smoked Salmon and Sweet Potato is a delightful and unique twist on the classic dish that combines the rich flavors of smoked salmon with creamy mashed sweet potatoes. This version not only offers a burst of taste but also provides nutritious benefits, making it a perfect meal for seafood lovers looking for a comforting dish.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Smoked salmon | 8 oz |
| Cream cheese | 4 oz |
| Green onions (chopped) | 1/4 cup |
| Spinach (fresh or frozen) | 2 cups |
| Olive oil | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Butter (for mashing) | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes, boil them until tender, and then mash with butter, milk, salt, and pepper to taste.
- In a skillet, heat olive oil and sauté spinach until wilted, then add smoked salmon, green onions, and lemon juice; stir to combine.
- Layer the salmon mixture in a baking dish and spread the mashed sweet potatoes evenly on top.
- Bake for 20-25 minutes or until the top is golden. Serve warm and enjoy!
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Curried Chickpea Sweet Potato Shepherd’s Pie
Curried Chickpea Sweet Potato Shepherd’s Pie is a flavorful and satisfying twist on the traditional shepherd’s pie, combining the warmth of curry spices with hearty chickpeas and creamy sweet potatoes. This vegetarian option is not only delicious but also packed with nutrients, making it a comforting and healthy meal perfect for any occasion.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Canned chickpeas | 1 can (15 oz) |
| Onion | 1 large |
| Garlic | 2 cloves |
| Curry powder | 2 tablespoons |
| Coconut milk | 1/2 cup |
| Spinach (fresh or frozen) | 2 cups |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Butter (for mashing) | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes, boil until tender, then mash with butter, milk, salt, and pepper to taste.
- In a skillet, heat olive oil, then sauté chopped onion and minced garlic until softened. Add chickpeas, curry powder, and coconut milk, stirring to combine. Mix in spinach until wilted.
- Layer the chickpea mixture in a baking dish and spread the mashed sweet potatoes evenly on top.
- Bake for 25-30 minutes or until the top is slightly golden. Serve warm and enjoy!
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BBQ Pulled Pork Sweet Potato Shepherd’s Pie
BBQ Pulled Pork Sweet Potato Shepherd’s Pie is a hearty and indulgent twist on the classic shepherd’s pie, combining tender shredded pork cooked in rich barbecue sauce with a creamy sweet potato topping. This comforting dish is perfect for casual family dinners or gatherings, offering a wonderful blend of smoky flavors and creamy textures that will satisfy everyone at the table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Pulled pork (cooked) | 2 cups |
| BBQ sauce | 1 cup |
| Onion | 1 large |
| Garlic | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Butter (for mashing) | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
| Chopped green onions (for topping) | optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes, boil until tender, then mash with butter, milk, salt, and pepper to taste.
- In a skillet, heat olive oil and sauté chopped onion and minced garlic until softened. Add pulled pork and BBQ sauce, stirring until heated through.
- Layer the BBQ pulled pork mixture in a baking dish, then spread the mashed sweet potatoes evenly on top.
- Bake for 25-30 minutes or until the top is slightly golden. Garnish with chopped green onions if desired, serve warm, and enjoy!
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Buffalo Cauliflower Sweet Potato Shepherd’s Pie
Buffalo Cauliflower Sweet Potato Shepherd’s Pie is a vibrant and flavorful vegetarian twist on the traditional shepherd’s pie. It features roasted cauliflower tossed in zesty buffalo sauce and a creamy sweet potato topping that creates a deliciously comforting dish. Perfect for a cozy dinner, this pie brings a spicy kick with each bite while being entirely meat-free.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Cauliflower florets | 4 cups |
| Buffalo sauce | 1/2 cup |
| Olive oil | 1 tablespoon |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Salt | to taste |
| Pepper | to taste |
| Butter (for mashing) | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
| Chopped green onions (for topping) | optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes, then boil until tender. Mash sweet potatoes with butter, milk, salt, and pepper until creamy.
- Toss cauliflower florets with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes until golden and tender. Mix with buffalo sauce.
- In a baking dish, layer the buffalo cauliflower, then spread the mashed sweet potatoes evenly on top.
- Bake for an additional 15-20 minutes until the top is slightly golden. Garnish with chopped green onions if desired, serve warm, and enjoy!
Apple and Sage Pork Sweet Potato Shepherd’s Pie
Apple and Sage Pork Sweet Potato Shepherd’s Pie is a delightful and hearty dish that blends the savory flavors of seasoned pork with the sweetness of apples and rich, creamy sweet potatoes. This comforting meal is perfect for chilly evenings and sure to please both family and friends.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Ground pork | 1 pound |
| Apples (peeled and diced) | 2 medium |
| Onion | 1 medium |
| Garlic | 2 cloves |
| Fresh sage (chopped) | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Butter (for mashing) | 2 tablespoons |
| Milk (or plant-based milk) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes, boil until tender, then mash with butter, milk, salt, and pepper.
- In a skillet, heat olive oil over medium heat, add chopped onion and garlic, and sauté until softened. Add ground pork and cook until browned, breaking it up as it cooks.
- Stir in diced apples, fresh sage, salt, and pepper, cooking for an additional 5 minutes until apples are tender.
- In a baking dish, layer the pork and apple mixture, then spread the mashed sweet potatoes on top.
- Bake for 20-25 minutes until the top is golden and slightly crispy. Serve warm and enjoy!
