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!

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. 

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. 

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!

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

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!

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.