Sweet Potato Shepherd’s Pie

If you’re looking for a hearty, satisfying weeknight fall dinner, look no further than this Sweet Potato Shepherd’s Pie recipe, made with ground beef and a touch of rich, warming flavor from our Smoked Paprika and Tellicherry Black Peppercorns. 

Ingredients

Sweet Potato Topping:

• 2 pounds sweet potatoes, peeled and cubed

• 4 tablespoons butter

• 1/2 teaspoon Paducah Olive Oil Himalayan Pink Salt

• Paducah Olive Oil Smoked Paprika, for dusting

Filling:

• 2 tablespoons Paducah Olive Oil

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 pound ground beef

• 1/2 teaspoon Paducah Olive Oil Himalayan Pink Salt

• 1/2 teaspoon Paducah Olive Oil Black Peppercorns

• 1 teaspoon Paducah Olive Oil Smoked Paprika

• 1 teaspoon Paducah Olive Oil Thyme Leaf

• 1 teaspoon Paducah Olive Oil Parsley Leaf Flakes

• 2 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 1 tablespoon Worcestershire sauce

• 3 tablespoons Paducah Olive Oil Neapolitan Herb Balsamic Vinegar

• 1 1/2 cup beef broth

• 1 1/2 cups frozen peas and carrots

Directions

1. Preheat oven to 350 degrees.

2. Bring a large pot of water to a boil. Add sweet potatoes and simmer for about 15 minutes, until fork tender, then drain and let cool slightly.

3. Mash potatoes or use a ricer. Stir in melted butter and salt, and set aside to cool.

4. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes, until softened. Add garlic and cook for another minute. Add ground beef and break apart with a wooden spoon, cooking for about 5 to 6 minutes, until browned.

5. Stir in salt, peppercorns, smoked paprika, thyme, parsley, tomato paste and flour. Add Worcestershire sauce and Neapolitan Herb Balsamic and continue cooking for 1 minute, then add beef broth and frozen vegetables.

6. Stir well and continue cooking for about 2 minutes, just until sauce has thickened. Remove from heat.

7. Using a piping bag, pipe sweet potatoes into swirls on top of beef filling. If you don't have a piping bag, you can just use a spoon to dollop or spread the sweet potatoes on top.

8. Top with a light sprinkling of smoked paprika, then bake for 20 to 25 minutes, until potatoes are lightly browned. Enjoy warm!