Sweet Potato Shepherd’s Pie

This recipe is from Gluten-Free Goddess

She calls this a shepherd’s pie, then laughs at how it has beef instead of lamb; how it should be a cottage pie, but it has a Mediterranean flavor instead of peas and carrots; how it should be a rancher’s pie, but rancher’s don’t typically grow zucchini and artichokes.

Well, whatever this pie/casserole thing is, it’s delicious.

I especially loved the mashed sweet potato topping. When I was peeling the sweet potatoes I freaked out for a moment or two–they were white! Had I ever seen a white sweet potato before? Orange was the color we ate at Thanksgiving (and the color in Gluten-Free Goddess’ photo). But the sign in the produce department had read “sweet potatoes.” After a quick Google I felt a little better: apparently there are several colors to sweet potatoes. And no worries at all, actually, because these tasted great! I might make some just to eat as a side dish now and then.

For measurements, I actually downsized the recipe when I made it, by about half, but I’ve kept the original measurements here in case you’re cooking for more than one or two.

Ingredients (serves 5)

For the topping

3 medium sweet potatoes, peeled and diced

Sea salt and ground pepper, to taste

A dash of nutmeg

A drizzle of fruity olive oil, to taste

Plain hemp or rice milk, as needed

For the filling

1.5 pounds ground Black Angus beef

1 onion, diced

4 cloves of garlic, chopped

2 small to medium zucchini, trimmed, cut into pieces

1 cup artichoke hearts, cut up

1 14-oz can Muir Glen fire roasted tomatoes with green chiles

2 tablespoons balsamic vinegar

1-2 teaspoons raw organic agave nectar

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried parsley or cilantro

1/2 teaspoon cinnamon

Sea salt and ground pepper, to taste


1. Preheat oven to 350 degrees Fahrenheit.

2. Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.

3. Saute the ground Angus beef in a large hot skillet till lightly browned; pour off the fat; return the skillet to the stove. Add in the onions and garlic; stir and cook for five minutes or until the onions are soft.

4. Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, agave, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.

5. Drain the cooked sweet potatoes and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil. Add a couple of tablespoons of hemp or rice milk and stir until smooth and fluffy.

6. Layer the beef and veggie mixture in a casserole or baking dish. Top with the mashed sweet potatoes.

7. Bake in the center of a preheated oven until bubbling and hot, about 25 minutes.


Tags: , , , , , , , , , , , , ,

Categories: Casserole, Main dish, Meat, Pie


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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