This sweet potato shepherd's pie skillet is the ultimate cozy winter meal. With creamy sweet potatoes and a savoury filling of beef and vegetables, this easy dinner recipe is gluten free with a dairy free option. Made in one pot in just an hour, this meal is sure to be a family favourite!
This sweet potato shepherd's pie skillet is a classic comfort food. A hearty stew of ground beef and vegetables, topped with creamy sweet potatoes, not to mention cooked and served in one skillet?! Talk about a family favourite!
Shepherd's pie was always a winter favourite growing up in my house, so I decided to put a fun spin on the classic —all gluten free of course. This recipe is also very easily made dairy free.
Now I do have to mention that this recipe is technically not a Shepherd's Pie. Shepherd's Pie actually refers to a similar dish made with ground lamb that originates in Scotland and northern England. The often-cheaper ground beef alternative was referred to as Cottage Pie.
The reason why this recipe uses ground beef and is called a Shepherd's Pie is because that's how the North Americanized version has morphed, mainly due to the accessibility of ground beef over ground lamb.
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Why You'll Love This Recipe
- Made in 1 pan. Less dishes!
- Ready in under 1 hour. Suitable for a weeknight dinner.
- Cozy and flavourful. A classic shepherd's pie is elevated with sweet potatoes.
- Kid-loved and allergy-friendly. This recipe is gluten-free, nut-free, and easily dairy-free.
Ingredient Notes
Here is everything you'll need to make this sweet potato shepherd's pie:
- Sweet potatoes: The swap from classic white potatoes gives this recipe a boost in fibre, vitamins, and antioxidants.
- Butter & milk: Gives the mashed sweet potatoes a delicious creaminess. Use dairy-free if required.
- Paprika: The flavour goes really well with the sweet potatoes, but omit if you're not a fan.
- Lean ground beef: Now, technically the use of ground beef instead of ground lamb makes this recipe a "Cottage Pie" (source). However, here in North America, the ground beef version is generally known as Shepherd's Pie because ground lamb is not as accessible.
- Gluten Free Worcestershire sauce: This is one of the most important ingredients of the recipe. Traditional Worcestershire sauce contains wheat, so that's a no-go. French's makes a gluten free version. If you can't find a gluten free version, it is okay to omit from the recipe.
- Frozen carrots, peas, and corn: No need to defrost them beforehand, just let them cook off some extra moisture before finishing the filling.
Substitutions
There are several ways to change up this recipe depending on your dietary preferences and ingredients you have on hand. Here are some suggestions:
- Use regular potatoes. Use 4 medium size yukon gold or white potatoes.
- Make it dairy-free. Just use dairy-free milk and butter in the potatoes.
- Make a true shepherd's pie with ground lamb. Use 1 lb. Or use any ground meat like lean ground turkey.
- Add some heat with chili flakes or cayenne in the filling.
Equipment
The great thing is—this is a one pan meal! Just a 12" cast iron skillet is what you'll need. If you don't have one, here are some options:
- A 10" cast iron pan will work, though it will be very full. I recommend placing a large baking sheet on the oven rack below to catch any oil drippings.
- Stainless steel or any other oven safe pans will work.
- If you don't have an oven safe pan, prepare the filling and mashed potatoes then assemble in a baking dish.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this sweet potato shepherd's pie skillet.
Make the sweet potato mash
Wash, peel, and dice the sweet potatoes.
(1) Add to a large pot of salted water and bring to a boil. Cook for 12-15 minutes until fork-tender and very soft.
(2) Drain the potatoes, turn off the burner, and add back to the warm pot. Add the butter, salt, pepper, and paprika to taste. Mash with a potato masher. Add the milk if the potatoes look a bit dry. Set aside.
Make the filling
Preheat the oven to 375°F.
Allow a 12" cast iron skillet to warm over medium heat for 5-10 minutes. Add a drizzle of olive oil and the diced onion. Sauté for 3-5 minutes until softened.
(3) Add the ground beef and cook until browned.
(4) Add the minced garlic, tomato paste, worcestershire sauce, and spices. Cook for 2-3 minutes until fragrant.
(5) Add the carrots, peas, and corn to the skillet and allow the moisture to evaporate for 2-3 minutes. Mix in the cornstarch slurry and beef broth. Stir to combine all the ingredients and simmer for a few minutes.
The filling should be fairly thick but don't worry if there is some liquid. It will cook off in the oven.
Remove from the heat for 5 minutes to cool before topping. Be careful, the pan handle will be hot.
Assemble
Note: If you don't have a cast iron skillet, that's okay! You can simply cook the filling in any type of pot or skillet you have, then transfer to a baking dish and top with the mashed sweet potatoes when ready to cook.
(6) Once slightly cooled, spoon the mashed sweet potatoes over the filling in the skillet. Use a spatula to gently smooth them out, and create a design if you wish.
(7) Bake for approximately 25 minutes until the edges turn slightly golden brown. Broil for the last 5 minutes to get nice colour on the top.
Note: If you notice that your skillet is very full and liquid is bubbling or dripping in the oven during baking, place a large cookie sheet on the rack below the skillet to catch any drips.
Remove from the oven and allow to cool for 10 minutes before sprinkling with fresh parsley and serving. Enjoy!
What to Serve with Sweet Potato Shepherd's Pie
Enjoy this sweet potato shepherd's pie skillet on it's own as a hearty dinner, or enjoy with some of these other delicious gluten-free recipes:
And for dessert, enjoy:
- Gluten-Free Banana Cake
- White Chocolate Cranberry Cookies
- Gluten-Free & Dairy-Free Brownies
- Gluten-Free & Dairy-Free Tiramisu
Make Ahead
You can prepare the mashed potatoes and the filling ahead of time. Store in the fridge in separate containers, or assemble the whole thing and store in the fridge for up to 24 hours before baking.
Storage & Freezing
Storage: Allow leftover shepherd's pie to cool completely before covering and placing in the fridge for up to 2 days in an airtight container.
Freezing: If you are planning to freeze the shepherd's pie, I recommend assembling the filling and potatoes in a large aluminum container. Ensure the vessel is freezer and oven safe. Heat in the oven directly from frozen. Note that it may take upwards of 30-45 minutes to cook fully.
Expert Tips
Here are some of my top tips and tricks for a successful skillet:
- Slightly over-boiling the potatoes will make them easier to mash. Boil until a fork can break a chunk in half.
- Allow the spices and tomato paste to toast in the skillet. This will bring out more flavour.
- Try to find gluten-free worcestershire sauce—it makes a huge difference. To me, worcestershire sauce is what gives beef dishes their "beefy" flavour. I use French's gluten-free worcestershire.
- Allow the frozen veggies to steam for a few minutes in the pan before continuing. This will reduce the excess moisture while baking.
- Serve immediately for most delicious results!
Frequently Asked Questions
Shepherd's pie is actually known as this dish using ground lamb. Cottage pie is generally referred to dishes using ground beef, however, most North Americans know both versions as shepherd's pie.
The cornstarch, pre-mixed with a little bit of water, helps to thicken the filling as it cooks. With frozen vegetables, beef broth, and other liquids for flavour—the cornstarch absorbs the excess for the sake of the texture.
Yes! A 12" large skillet that is oven safe is ideal—whether cast iron or stainless steel. A 10" pan will work, but it will be very full. I recommend placing a large baking sheet on the oven rack below to catch any oil drippings. If you don't have an oven safe pan, then prepare the filling and mashed potatoes and assemble in a baking dish.
This healthy and delicious one pan sweet potato shepherd's pie recipe is the perfect winter comfort meal for the entire family. It is easy to prep and ready in under an hour, not to mention allergy-friendly and kid-friendly. This recipe is gluten-free and super customizable to be dairy-free. Hope you enjoy and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
More Gluten-Free Mains
Have you made this sweet potato shepherd's pie skillet? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ below, and tag me on instagram @fromoliviaskitchen!
Recipe
Sweet Potato Shepherd's Pie Skillet
Equipment
- 12" cast iron or oven safe skillet
Ingredients
Mashed Sweet Potatoes
- 4 sweet potatoes medium-size, approximately 1110g total
- 2 tablespoon salted butter use dairy free if preferred
- ¾ teaspoon paprika
- ½ teaspoon each: salt and pepper
- 1-2 tablespoon milk use dairy free if preferred
Filling
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 lb ground beef
- 4 cloves garlic, minced
- 2 tablespoon tomato paste
- 4 tablespoon gluten-free worcestershire sauce French's makes a gluten-free version
- 1 tablespoon Italian seasoning
- ½ teaspoon each: paprika, salt and pepper
- ½ cup each: frozen carrots, peas, and corn
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- ¼ cup beef broth
- fresh parsley to garnish
Instructions
Mashed Sweet Potatoes
- Wash, peel, and dice the sweet potatoes. Add to a large pot of salted water and bring to a boil. Cook for 12-15 minutes until fork-tender and very soft.
- Drain the potatoes, turn off the burner, and add back to the warm pot. Add the butter, salt, pepper, and paprika to taste. Mash with a potato masher. Add the milk if the potatoes look a bit dry. Set aside.
Filling
- Preheat the oven to 375°F.
- Allow a 12" cast iron skillet to warm over medium heat for 5-10 minutes. Add a drizzle of olive oil and the diced onion. Sauté for 3-5 minutes until softened.
- Add the ground beef and cook until browned. Add the minced garlic, tomato paste, worcestershire sauce, and spices. Cook for 2-3 minutes until fragrant.
- Add the carrots, peas, and corn to the skillet and allow the moisture to evaporate for 2-3 minutes. Mix in the cornstarch slurry and beef broth. Stir to combine all the ingredients and simmer for a few minutes. The filling should be fairly thick but don't worry if there is some liquid. It will cook off in the oven. Remove from the heat for 5 minutes to cool before topping. Be careful, the pan handle will be hot.
Assembly
- Once slightly cooled, spoon the mashed sweet potatoes over the filling in the skillet. Use a spatula to gently smooth them out, and create a design if you wish.
- Bake for approximately 25 minutes until the edges turn slightly golden brown. Broil for the last 5 minutes to get nice colour on the top.
- Remove from the oven and allow to cool for 10 minutes before sprinkling with fresh parsley and serving. Enjoy!
Notes
- Pan size: A 10" cast iron pan will work, though it will be very full. I recommend placing a large baking sheet on the oven rack below to catch any oil drippings. Stainless steel or any other oven safe pans will work. If you don't have, then prepare the filling and mashed potatoes and assemble in a baking dish.
- Dairy-free: Use dairy-free butter and milk if preferred.
- Make ahead: You can prepare the mashed potatoes and the filling ahead of time. Store in the fridge in separate containers, or assemble the whole thing and store in the fridge for up to 24 hours before baking.
- Storage: Allow leftover shepherd's pie to cool completely before covering and placing in the fridge for up to 2 days.
- Freezing: If you are planning to freeze the shepherd's pie, I recommend assembling the filling and potatoes in a large aluminum container. Ensure the vessel is freezer and oven safe. Heat in the oven directly from frozen. Note that it may take upwards of 30-45 minutes to cook fully.
Gene says
Made this for Senior Lunch. The reviews and raves were great! Full of flavor and tastes! Will definitely make again. I needed a recipe that didn’t have Irish potatoes, sweet potatoes were perfect, and I only used 6 not 8! I had to leave out corn because of allergies of others.