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A baking pan of sweet potato shepard's pie with a portion taken out and a spoon.

Sweet Potato Shepherd’s Pie

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 15 mins
Servings 10
Calories 419 kcal


  • 2 large sweet potatoes, peeled and chopped
  • ½ cup (1 stick) unsalted butter, softened
  • 2 ounces shredded Havarti about 1 cup loosely packed
  • 1 medium egg, lightly beaten
  • salt and pepper to taste


  • 3 tablespoons extra virgin olive oil, divided
  • 1 ½ pounds (24 ounces) ground American lamb
  • 1 large shallot, diced
  • 1 medium turnip, peeled and diced
  • 2 garlic cloves, minced
  • 2 ½ teaspoons minced tarragon
  • 2 teaspoons minced thyme
  • 1 ½ tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 2 ears fresh corn kernels
  • cup frozen peas, thawed
  • cup vegetable stock
  • salt and pepper to taste


  • Preheat oven to 375˚F.
  • For mashed sweet potatoes: Place potatoes into a medium pot, fill with water and bring to a boil. Boil potatoes until fork tender, about 15 minutes. Drain potatoes into a colander and return back to the pot. Add butter, season with salt and pepper and mash with a potato masher, until smooth and creamy. Fold in the Havarti until just combined and adjust seasonings. Cover and set aside.
  • For filling: Pour 1 tablespoon oil into a large skillet and place over medium-high heat. Add ground lamb and season with salt and pepper. Sauté lamb for 4 to 5 minutes or until just browned. Transfer meat into a mixing bowl and drain excess liquid and grease.
  • Pour remaining oil into the skillet and sauté turnip over medium-high heat for 4 to 5 minutes. Add shallots and garlic and continue to sauté for 2 minutes. Season with salt and pepper.
  • Return ground lamb to the skillet with herbs and tomato paste and stir mixture together. Until well combined.
  • Lower heat to medium-low and sprinkle flour over mixture and continue to stir together. Add vegetable stock, stir and allow mixture to slightly thicken. Fold in corn and peas and adjust seasonings.
  • To assemble: Whisk egg into the mashed and slightly cooled sweet potatoes until fully combined and mixture is light and creamy. Pour filling into a 9”x13” baking dish, in an even layer. Top with mashed sweet potatoes, smooth the top and bake for 25 to 30 minutes.
  • Place pie under broiler for 3 to 4 minutes or until lightly browned. Allow Shepard’s pie to cool for 10 minutes before serving.


Serving: 1servingCalories: 419kcalCarbohydrates: 19gProtein: 16gFat: 31gSaturated Fat: 14gCholesterol: 95mgSodium: 219mgPotassium: 485mgFiber: 3gSugar: 5gVitamin A: 10183IUVitamin C: 10mgCalcium: 85mgIron: 2mg
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