Sweet Potato Shepherd’s Pie

March is here, bringing with it the charm of St. Patrick’s Day—why not celebrate with a dish that’s bright, hearty, and energizing? This Sweet Potato Shepherd's Pie blends lean grass-fed ground beef, colorful veggies, and sweet potatoes loaded with fiber and flavor, creating a balanced, satisfying meal. It’s a fresh, feel-good take on a classic, perfect for a festive gathering or a simple weeknight dinner.

Active Prep Time: 20 mins ∙ Cook Time: 50 mins ∙ Serves: 4

INGREDIENTS

4 medium sweet potatoes, peeled and chopped

1/4 cup plain nonfat Greek yogurt

Salt and pepper

1 tablespoon olive oil

8 ounces baby bella mushrooms, chopped

1 small yellow onion, chopped

2 stalks celery, chopped

1 pound extra lean grass-fed ground beef

1 cup beef stock

1 teaspoon Worcestershire sauce

1/2 teaspoon each: dried thyme, dried rosemary, and onion powder

1 tablespoon cornstarch

3/4 cup frozen peas

DIRECTIONS

Preheat oven to 375°F. Boil chopped sweet potatoes until fork-tender, about 20 minutes.

Drain and mash potatoes with Greek yogurt. Season with salt and pepper to taste.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and celery and sauté until vegetables have softened. Remove from skillet and set aside.

In the empty skillet, brown and crumble the ground beef. Drain any excess grease.

Stir in beef stock, Worcestershire sauce, and spices. Bring up to a simmer and let simmer until liquid has reduced by 1/3.

Whisk cornstarch into 2 tablespoons of cold water and stir into the skillet. Let simmer until sauce has thickened. Remove from heat and stir in cooked vegetables and frozen peas. Season with salt and pepper to taste.

Transfer the beef and vegetable mixture to a 9x9-inch baking dish or large pie plate. Spread mashed sweet potatoes over top.

Bake 30 minutes, just until the filling is bubbling up around the potatoes. Sweet potatoes will form a crust on top, but will not brown. Let rest 5 minutes before serving.

Calories per brownie: 355 ∙ Fat: 9g ∙ Net Carbs: 31g ∙ Fiber: 6g ∙ Sugars: 10g ∙ Protein: 31g