Sweet Potato Shepherd's Pie

February 16, 2020

Sweet Potato Shepherd's Pie

Take a classic and make it sweet!

Sweet Potato Shepherd's Pie

Who doesn't love Shepherd's Pie? This recipe serves 4, and is great as a make-ahead meal. Complete the casserole, and then freeze until you're ready to cook. 


  • 1 ½ lbs Sweet Potato, peeled and cut into cubes
  • 1 lbs Butternut Squash, peeled and cut into cubes
  • 1 Russet Potato, peeled and cut into cubes
  • 2 tbsp butter
  • 2 tbsp maple syrup*
  • 1 ½ lbs Sweet Italian sausage, casing removed
  • 2 cups onions, minced
  • 1 tbsp minced garlic
  • 1 egg, lightly beaten
  • ¾ cup frozen peas
  • 1 ½ tsp curry powder
  • ¾ cup frozen corn
  • ½ tsp ground coriander
  • 1/3 cup whipping cream
  • 1 tsp tabasco
    • *Available from Well Seasoned


  1. Cook sweet potatoes, squash and Russet potato in salted water until tender. Mash and stir over heat until excess moisture evaporates - 5 minutes.
  2. Add butter and syrup. Season to taste with S & P. Mix mixture until smooth.
  3. Cook sausage in skillet over medium heat until sausage is cooked through, breaking up as you go - about 10 minutes. Use a slotted spoon and transfer sausage to a bowl.
  4. Save some of the drippings in the pan and add onions and garlic. Cook until onions are golden. Add onion mixture to sausage. Season with S & P.
  5. Cool, mix In peas and corn, curry powder, cream, egg, coriander and hot sauce. Transfer sau­sage mixture to a greased lasagna pan. 
  6. Spoon mashed potato mixture over top.
  7. Either Freeze covered, or bake in oven at 375 until top is browned.

Prep Time (pre-bake): 35 Minutes

Cook time: 10 Min

Photo credit: Farther Along, according to Attribution 2.0 Generic (CC BY 2.0)



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