Sweet Potato Shepherd’s Pie

I don’t know about you, but when the cooler months of fall hit, I want something warm and filling for dinner. If that meal can have an autumn-y flavor to it, all the better! That’s where this Sweet Potato Shepherd’s Pie comes into play. This dish has all of the hearty ingredients we all love about the original, but with a little bit of a twist.

Prep 15m  Cook 45m

Ingredients

POTATOES:

• 1 1/2 lbs sweet potatoes, peeled and chopped
• 1 teaspoon Italian seasoning blend
• Salt and pepper, to taste

FILLING:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 1/2 lbs ground beef
• 2 tablespoons tomato paste
• 5 garlic cloves, minced

• 1/2 teaspoon dried oregano
• 1 tablespoon smoked paprika
• 1 cup beef broth
• 1 cup mixed frozen veggies
• Salt and pepper, to taste

PREPARATION

1. Preheat the oven to 375°F
2. Place sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender (about 10 minutes)
3. Drain and mash, then season with salt, pepper, and Italian seasoning blend.
4. In a large skillet, sauté the onions for 3-4 minutes over medium-high heat. Stir in the garlic and cook for 1 minute.
5. Add ground beef to skillet, cooking all the way through.
6. Stir in tomato paste, oregano, paprika, salt and pepper, and broth. Simmer for a few minutes until the liquid is reduced, then stir in frozen veggies.
7. Spread mixture into a 2-quart baking dish. Add mashed potatoes on top and spread evenly all the way to the sides.
8. Bake for 25-30 minutes. Rest, then serve and enjoy!

Credit to: 12tomatoes