Not So Measured Recipes: Sweet Potato Shepard’s Pie

  • Sweet potato
  • Ground beef / turkey
  • Onion
  • Bell pepper
  • Tomato sauce
  • Red wine / cooking wine
  • Water
  • Garlic powder
  • Salt
  • Paprika
  • Ground black pepper
  • Mozzarella Cheese (optional)

Set your oven to 400°F. 

Place your sweet potatoes on a sheet pan. Use a fork and stab a couple of holes all around the sweet potato. This causes steam to exit the sweet potato. Place in the oven. 

In a pan cook your ground meat and drain when done. DO NOT drain your meat into your sink down your drain; drain it into a bowl and when it cools throw it in the trash.

While your meat is cooking, chop up some onion and bell pepper. Use as little or as much as you prefer. 

When your meat is done, on a low flame (flame option 2), move your meat to the sides of the pan. In the middle of the pan add your chopped onions and bell peppers. Let that cook for about 2 minutes. You then want to add your seasonings. Add as much or as little of each as you like. Mix everything together. 

Add about ¼ cup of tomato sauce. I had Barefoot sweet red wine in our fridge so I added about 3 tablespoons. However, you can use any red wine or cooking wine you have. Add in about ⅛ of water or a splash. Mix it all and let cook at a low flame. 

Check your potatoes. You’ll know it’s done when you see the caramelization on the pan and the potato is fully soft. Let cool a bit. Then peel off the skin. Place the insides in a bowl and begin to mash into a puréed form. 

Remove meat mix from flame and place in an oven safe casserole dish. Even out in the dish. Spread your sweet potato mix all over the meat evenly. You can then sprinkle some mozzarella cheese on top. Place in the oven for about 10 minutes. Let cool for about 5-7minutes. 


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