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Updated Shepherd's Pie with Sweet Potato topping

a Quintessential Shepherd's pie made with ground beef, and veggies in gravy, with a sweet potato mix on top. When made in a cast iron chicken fryer it's a one dish meal!

Course Main Course
Cuisine American, British
Keyword Shepherd's pie
Prep Time 30 minutes
Cook Time 45 minutes
Servings 8 people

Ingredients

Meat pie base

  • 2 tbsp olive oil, bacon fat, or fat of your choice
  • 1 medium onion, chopped
  • 1-2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 10 -12 oz fresh mushrooms of your choice - white button, cremini, oyster, shiitake or a mix - cleaned and sliced
  • 1 pound ground beef, ground lamb or ground turkey
  • 1-2 tsp fresh rosemary, chopped finely
  • 1 tbsp fresh dill, chipped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp Worcestershire sauce
  • 1/4 cup flour
  • 1 1/2 cups beef broth, or water mixed with beef bone broth concentrate or bouillon
  • 1-2 tbsp tomato paste
  • 1 1- oz package steam fresh mixed vegetables

Potato top

  • 3 -4 sweet potatoes, medium size
  • 2 russet potatoes, medium size
  • cold water
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp assorted chopped herbs - rosemary, parsley, dill,
  • 4 tbsp butter
  • 1/4 cup milk or cream
  • 4-5 wheat crackers, crushed
  • cooking spray, as needed

Instructions

Meat filling

  1. Heat the fat over medium heat in a large skillet or cast iron chicken fryer (for one pot cooking). Add in the onion, & celery - saute until softened. Add in the garlic and mushrooms, stirring to combine, and cook for 2-3 minutes. Crumble in the ground meat in large chunks, and mix in. Cooke 4-5 minutes, stirring once or twice to brown the meat. If there is a lot of fat, drain off.

  2. Add in the fresh herbs, tomato paste, Worcestershire, salt and pepper. Stir in.

  3. Mix the flour into the water/broth to make a slurry and add to the pan. Lower heat to medium low, and stir in to thicken the broth, making the gravy. Add a little more water or broth if it becomes too thick, or doesn't make enough gravy.

  4. Add in the vegetables thawed or still frozen, and stir in

  5. Cool slightly while you make the potatoes.

Make the potatoes while the meat cooks

  1. Peel and chop up the potatoes into 1 1/2 -2 inch pieces. Cover with cold water, and bring to a boil. Add in 1 tbsp salt. Cook until quite soft.

  2. Drain the potatoes well. In the cooking pot or a large bowl, whip the potatoes up until mashed. Add in the butter and stir to melt most of it; add in seasonings, and use the mixer to whip once more. Finally add in the milk or cream, and whip well until no limps remain. Season to taste with additional salt and pepper as needed.

  3. Put the meat base in a large casserole (spray with cooking spray) or leave in the cast iron chicken fryer. Top with all the mashed potatoes.

  4. Sprinkle with the crushed crackers, and spritz with cooking spray.

  5. Bake, uncovered, in 350F oven for 45 minutes or until potatoes & crackers are lightly browned and have crispy edges.