Main dishesRecipes

Sweet Potato Shepherd’s Pie




Sweet Potato Shepherd’s Pie

(adapted from


For the sweet potato mash:

2 large sweet potatoes, peeled and chopped into large chunks
2 TBS butter
1 tsp freshly chopped rosemary
Sea salt, to taste
Ground black pepper, to taste

For the filling:

700gm ground beef
1 tbsp olive oil (+ ½ tsp for greasing)
1 medium yellow onion, diced
1 stalk of celery, chopped/sliced
1 medium carrot
4 cloves garlic, minced
1 ¼ cups broth (vegetable or bone)
1 tbsp tomato paste
1 tsp freshly chopped rosemary
Sprinkle of ground cinnamon
Sea salt, to taste
Ground black pepper, to taste


Prepare the sweet potatoes:

Put the sweet potato chunks into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer for 8 to 10 minutes. The potatoes are done when one of the larger chunks can be easily pierced with a fork.

Drain the water, and put potatoes back into the dry pot (no heat). Add butter, rosemary, salt, and pepper. Mash the potatoes with a masher, and stir everything together thoroughly (or, mix with a hand mixer if you like a really smooth mash). Cover pot with a lid and set aside.


Prepare the filling:

Preheat the oven to 400°F/205°C. Grease an 8×8” (or similar sized) glass casserole dish with ½ tsp olive oil. Set aside.

In a large nonstick skillet over medium-high heat, brown the ground beef, remove from the skillet and set aside.

Heat the olive oil over medium heat in the large skillet you just used for the beef. Add the onions, and saute for 3 minutes until they begin to soften.

Add the celery and carrots to the skillet. Stir, then cover with a lid and allow to saute/steam for 6 minutes. Remove lid, add the garlic, and saute for an additional 1 to 2 minutes, stirring periodically.

Add everything else to the skillet: cooked ground beef, broth, tomato paste, rosemary, cinnamon, sea salt, and pepper. Stir everything thoroughly and simmer for 8 to 10 minutes, until most (but not all) of the liquid has been absorbed/evaporated.


Put it all together:

Scoop the beef mixture into the casserole dish so that it covers the whole bottom. Layer the sweet potatoes on top of the beef mixture, using a silicone spatula or wooden spoon to help spread it out evenly. Lightly scrape the top of the potatoes with a fork.

Bake for 20 minutes, remove from oven, and allow to cool for 10 minutes before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.


For more recipes for Sohour, Iftar and desserts as well as hydration and SOS tips..make sure you download your FREE Ramadan Guide here:

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Dana Dinnawi

Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.

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