Tex-Mex Sweet Potato Shepherd's Pie
Prep time
Cook time
Total time
Serves: 8
  • 3 pounds sweet potatoes, peeled and cut into 1 inch chunks
  • 2 tablespoons butter
  • 2 teaspoons sea salt
  • 1 tablespoon avocado oil (or your preferred cooking oil)
  • 1 pound lean ground beef
  • 1 onion, finely chopped
  • 4 small carrots, peeled and diced
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 cup water
  • 1 cup frozen corn kernels
  • 1 small can black olives, drained and rinsed (optional)
  • Handful of cilantro, finely chopped (optional)
  • 1 cup grated cheddar cheese
  • Cilantro, guacamole, sour cream and salsa for serving
  1. Preheat the oven to 375 degrees.
  2. Place the sweet potatoes into a medium pot; cover halfway with cool water; put the cover on and bring to a boil.
  3. Reduce to a simmer and cook the potatoes until they are soft.
  4. Pour off the water, add the butter and 1 teaspoon of salt, and mash the potatoes with the back of a fork until they are relatively smooth. Set aside.
  5. In the meantime, heat the oil over medium-high heat and add the ground beef, breaking it up with a wooden spoon. Let it brown on one side and then turn it over so it browns on the other.
  6. When the meat is almost cooked through, add the onions and cook, stirring regularly, until the onions are soft and starting to get some colour. Stir in the carrots, red pepper and zucchini, followed by the chili powder, cumin, tomato paste and water.
  7. Bring the mixture to a boil, then turn down the heat and let it simmer until the vegetables are soft (about 10 minutes). Add the frozen corn and olives and continue to cook until the corn is warmed through. Stir in the cilantro. Season with salt to taste (I use about 1 teaspoon).
  8. Dump the meat mixture into a shallow casserole dish, and spread the mashed sweet potatoes evenly over top.
  9. Bake, uncovered, for about 20 minutes or until the meat mixture begins to bubble up at the edges. Remove the dish from the oven and sprinkle over the grated cheese. Return to the oven and bake until the cheese is melted. Then turn the oven up to broil to brown the top. (Watch carefully to make sure it doesn't get burned).
  10. Let the shepherd's pie sit for about 10 minutes before serving.
  11. Serve with guacamole or chopped avocados, sour cream, salsa or fresh tomatoes, and chopped fresh cilantro.
You can make this dish ahead of time, pop it into the fridge and bake it up when you need it. You will likely need to at least double the baking time in order to be sure it is completely warmed through.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/tex-mex-sweet-potato-shepherds-pie/