Hearty sweet potato shepherd’s pie is family-friendly comfort food packed with savory ground beef and tender veggies, baked beneath a thick and fluffy sweet potato topping.
Preheat the oven to 375ºF and butter an 8-inch pie dish and set aside.
Heat the olive oil in a skillet set over medium heat. Add onions and cook for 2 minutes. Stir in the garlic and cook for 10 seconds or until fragrant. Add ground meat and continue to cook for 3 minutes, occasionally stirring.
Stir in the frozen vegetables (do not thaw), season with salt and pepper, and continue to cook until the meat is browned and the vegetables are tender, stirring occasionally.
In the meantime, prepare the sweet potatoes by placing the cubed potatoes in a microwave-safe dish and microwave them on HIGH for 4 to 4-1/2 minutes or until tender. You can also use a microwave steamer.
Remove them from the microwave and season with salt and pepper. Add butter and cream cheese. Mash until smooth; set aside.
In a liquid cup or a mixing bowl, combine the chicken broth and flour and whisk until thoroughly incorporated. Add to the meat mixture and cook for 2 to 3 minutes or until slightly thickened, stirring constantly.
Remove from heat and spoon the beef and veggies into the pie dish.
Spread the sweet potato mixture on top of the beef.
Bake for 15 to 18 minutes or until heated through and bubbly.
Sprinkle with parsley and serve.
Notes
White Potatoes Option: Use starchy potatoes like Yukon Gold for a classic twist and enhance flavor with garlic and rosemary.
To Boil: If you don't want to use the microwave, cubed sweet potatoes will take approximately 10 to 12 minutes to boil on the stovetop.
Lighten Up: Top the shepherd's pie with mashed cauliflower for a healthier version.
Veggie Boost: Enhance the filling with a mix of your favorite veggies, from broccoli to spinach.
Flavor: Add fresh or dried herbs and Worcestershire sauce for added flavor.
Smooth Topping: Ensure the cream cheese is at room temperature for easy blending.
Storage: Refrigerate leftovers for up to 4 days.
To Make-Ahead: Prepare and store the shepherd's pie unbaked for 2 days in the fridge. Then, bake per the recipe.
To Freeze: Let the baked shepherd’s pie cool completely, then double-wrap it in foil and freeze for up to 2 months.