Autumn Shepherd’s Pie – with sweet potato topping

This Autumn Shepherd’s pie recipe is super easy to make, features fall flavors and a cheddar sweet potato topping! This simple recipe adds a delicious fall twist to the classic shepherd’s pie and is sure to be a hit with the whole family!

a spoonful of shepherd's pie being taken out of the pan

Shepherd’s pie has always been a favorite of mine, partly because it’s a simple comforting meal that is perfect for the fall and winter.

And partly because it’s a meal that doesn’t take long to make, and can be made with whatever vegetables I have on hand. Making it perfect for busy weeknights, and for using up any produce I have hiding in the fridge. 

Around here Shepherd’s pie has always been a backup meal, something I like to toss together on nights when I don’t have anything planned for dinner. 

a pan of shepherd's pie with sweet potato topping

But despite its humble beginnings, I think it is safe to say that shepherd’s pie has in its own right become a comfort food. Not only for me but also for the whole family.

To be completely honest I’m not sure why it’s taken me this long to share a recipe for it.

In my mind shepherd’s pie has always been an autumn dish, there is just something about its warm flavors and hearty vegetables that just seem to scream fall. Which pretty much explains the thought behind this sweet potato shepherd’s pie recipe. 

a fork full of shepherd's pie being held over a plate of shepherd's pie

After years of making traditional shepherd’s pie, I decided to add an autumn twist to the recipe and instantly fell in love with the combination of savory meat, cheddar sweet potatoes, and my favorite fall vegetables.

This recipe is warm, comforting, and super easy to make. It’s perfect for weeknight dinners and you can easily add any of your favorite vegetables or whatever you happen to have on hand to it!

a pan of shepherd's pie with a scoop taken out of it

Autumn Shepherd’s Pie

Ingredients

for the filling 

  • ground lamb
  • white or yellow onion, diced
  • garlic cloves, minced
  • red cabbage 
  • carrots
  • green beans, fresh or canned 
  • sea salt
  • freshly ground black pepper
  • paprika 
  • Ketchup or tomato paste
  • Worcestershire sauce
  • all-purpose flour
  • beef broth, you can also use chicken broth or vegetable broth

for the sweet potato topping

  • sweet potatoes, peeled
  • sea salt
  • white pepper
  • cheddar cheese, shredded
  • butter
a plate of shepherd's pie with a fork in it

How To Make Autumn Shepherd’s Pie

Place your peeled sweet potatoes in a large pot, then fill the pot with cold water until the potatoes are completely submerged. Place the pot on the stove and bring to a boil over medium-high heat.

Boil the potatoes until they are fork-tender. Then drain and place them in a large mixing bowl, or return them to the pot off the heat. 

Add the butter, then using a potato masher or an electric mixing, mash the potatoes until they are smooth and creamy. Add salt and white pepper to taste, followed by the shredded cheddar cheese. Stir until the cheese is melted, then cover and set aside until ready to use.

Brown the ground lamb with the onion and garlic in a large saucepan over medium heat. Once the lamb is completely cooked through drain off and discard any excess grease, and return the pan to the heat.

Add the remaining vegetables and cook, starting often until the cabbage is wilted and the carrots have begun to soften.  Add the seasoning,  ketchup, and Worcestershire sauce, stir, and continue to cook until fragrant. 

Sprinkle the flour over the meat mixture and stir until everything is coated in the flour, then add the beef broth. Bring the mixture to a simmer and cook stirring often until the mixture has thickened, then remove the pan from the heat.

Preheat the oven to 375 degrees F.

While the oven is preheating, spoon the lamb and vegetable mixture into a 9 x 13 casserole dish. Spoon the sweet potato mixture over the top, and gently spread it out with the back of your spoon, until it is completely covering the meat mixture.

Bake for 25-30 minutes or until hot and bubbly. Remove the pan from the oven and serve immediately. 

Enjoy!

a pan of shepherd's pie with a wooden spoon in it

Recipe Notes

Any leftover Shepherd’s pie can be stored in an airtight container in the fridge for up to 5 days.

If you aren’t a fan of sweet potatoes, feel free to make the topping above with regular mashed potatoes instead! 

Ground beef can easily be used in place of the ground lamb in this recipe.

Autumn Shepherd’s Pie With Sweet Potato Topping

Rose Lemere
This simple recipe adds a delicious fall twist to the classic shepherd’s pie and is sure to be a hit with the whole family!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 12
Calories 422 kcal

Ingredients
  

for the filling

  • 2 lbs. ground lamb
  • 1 white or yellow onion diced
  • 4 cloves garlic minced
  • 1/2 head red cabbage thinly sliced
  • 3-4 carrots peeled and sliced
  • 1 28 oz can green beans drained
  • 1 tsp sea salt
  • freshly ground black pepper to taste
  • 1/2 tsp paprika
  • 2 tbsp Ketchup tomato paste
  • 2 tbsp Worcestershire sauce
  • 4 tbsp all-purpose flour
  • 2 cups beef broth

for the sweet potato topping

  • 4 large sweet potatoes peeled
  • 1/4 cup butter
  • 1 cup shredded cheddar cheese
  • sea salt to taste
  • ground white pepper to taste

Instructions
 

  • Place your peeled sweet potatoes in a large pot, then fill the pot with cold water until the potatoes are completely submerged. Place the pot on the stove and bring to a boil over medium-high heat.
  • Boil the potatoes until they are fork-tender. Then drain and place them in a large mixing bowl, or return them to the pot off the heat. 
  • Add the butter, then using a potato masher or an electric mixing, mash the potatoes until they are smooth and creamy. Add salt and white pepper to taste, followed by the shredded cheddar cheese. Stir until the cheese is melted, then cover and set aside until ready to use.
  • Brown the ground lamb with the onion and garlic in a large saucepan over medium heat. Once the lamb is completely cooked through drain off and discard any excess grease, and return the pan to the heat.
  • Add the remaining vegetables and cook, starting often until the cabbage is wilted and the carrots have begun to soften.  Add the seasoning,  ketchup, and Worcestershire sauce, stir, and continue to cook until fragrant. 
  • Sprinkle the flour over the meat mixture and stir until everything is coated in the flour, then add the beef broth. Bring the mixture to a simmer and cook stirring often until the mixture has thickened, then remove the pan from the heat.
  • Preheat the oven to 375 degrees F.
  • While the oven is preheating, spoon the lamb and vegetable mixture into a 9 x 13 casserole dish. Spoon the sweet potato mixture over the top, and gently spread it out with the back of your spoon, until it is completely covering the meat mixture.
  • Bake for 25-30 minutes or until hot and bubbly. Remove the pan from the oven and serve immediately. 
  • Enjoy!

Notes

Any leftover Shepherd’s pie can be stored in an airtight container in the fridge for up to 5 days.
If you aren’t a fan of sweet potatoes, feel free to make the topping above with regular mashed potatoes instead!
Ground beef can easily be used in place of the ground lamb in this recipe.

Nutrition

Calories: 422kcalCarbohydrates: 31gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 75mgSodium: 622mgPotassium: 765mgFiber: 5gSugar: 8gVitamin A: 19286IUVitamin C: 25mgCalcium: 145mgIron: 3mg
Keyword casserole, fall recipes, sweet potatoes
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