Sweet Potato Shepherd's Pie Skillet

wooden spoon scooping sweet potato shepherd's pie from a cast iron skillet.

5 from 1 vote

Sweet Potato Shepherd's Pie Skillet

This sweet potato shepherd's pie skillet is the ultimate comfort meal. With creamy sweet potatoes and a savory filling of beef and vegetables, this easy dinner recipe is gluten-free with a dairy-free option. Made in one pan in just an hour, this meal is sure to be a family favorite!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, British

Diet: Gluten Free, Low Lactose

Servings:

Calories: 607kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition