This Sweet Potato Shepherd’s Pie is a healthier version of the traditional English shepherd’s pie (or “cottage pie”) made with mashed potatoes. It’s definitely comfort food, which is welcome when the weather starts getting cooler.
The potatoes are swapped out here for sweet potatoes, and the filling has additional veggies like zucchini, carrots, and red pepper. I don’t like to overdo the carrots and prefer to finely grate them; I’ve tried a version with chopped carrots and they seemed to clash with the texture and flavor of the mashed sweet potatoes.
The traditional version of shepherd’s pie I grew up with in England with has a crispy mashed potato topping and peas, which is really tasty but isn’t considered Paleo or Whole 30 compliant. Obviously, if you’re not into the Paleo or Whole 30 low-carb way of eating, you can use those ingredients. Plus the filling is usually made with ketchup, gravy mix, and Worcestershire sauce, so I swapped these out for tomato paste, grated zucchini, coconut aminos, and broth/stock instead.
This recipe takes a while to make but it could be assembled the day before and then baked later.