Hey y’all! If you’re craving classic comfort food with a wholesome twist, this Sweet Potato Shepherd’s Pie Skillet is about to become your new go-to dinner. With creamy, fluffy sweet potatoes layered over a savory, meaty filling all cooked in one pan, it’s hearty enough for family gatherings yet easy enough for a weeknight meal. Whether it’s raining outside, you need a cozy dinner, or you’re meal prepping for the week, this skillet shepherd’s pie is sure to hit the spot. Let’s get cooking!

Why You’ll Love This

Bursting with flavor and satisfying textures from sweet potatoes and seasoned ground meat.
Ready in under an hour with minimal clean-up thanks to one-skillet cooking.
Lighter and more nutritious than traditional shepherd’s pie, with a gorgeous golden top.
Easily customizable to fit various diets, including vegetarian and dairy-free options.
Leftovers keep well and taste even better the next day!

Ingredients

1 1/2 lbs sweet potatoes, peeled and cubed
3 tablespoons milk (dairy or non-dairy)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb lean ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup beef or vegetable broth
1 tablespoon Worcestershire sauce
1/4 cup shredded sharp cheddar cheese (optional)
Chopped fresh parsley, for garnish

Directions

Prep the Sweet Potato Topping

Place the sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 12-15 minutes, or until fork-tender.
Drain the potatoes, then return to the pot. Add milk, butter, and 1/2 teaspoon salt. Mash until smooth and creamy. Set aside.

Make the Skillet Filling

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet over medium heat, warm the olive oil. Add onion and carrots; sauté until softened, about 5 minutes.
Add garlic and cook 1 minute more, then crumble in the ground beef (or turkey). Cook, stirring, until browned throughout, about 6-7 minutes. Drain excess grease if needed.
Stir in tomato paste, thyme, rosemary, remaining 1/2 teaspoon salt, black pepper, Worcestershire sauce, and broth. Simmer for 5 minutes to thicken slightly.
Stir in the frozen peas. Remove the pan from heat and flatten the top of the filling with a spoon.

Assemble and Bake

Spoon the mashed sweet potatoes over the filling in an even layer. Use a fork to create texture on top for that crispy finish.
If using, sprinkle the cheddar cheese over the potatoes.
Bake at 400°F (200°C) for 20 minutes, or until the top is golden and the edges are bubbling.
Let cool for 5-10 minutes before garnishing with parsley and serving hot.

Notes

For extra creaminess in the mash, add up to 1/4 cup Greek yogurt.
Use a fork to rough up the sweet potato topping—this helps it get crispy in the oven.
If you don’t have an oven-safe skillet, transfer the filling to a baking dish before topping and baking.

Variations

Vegetarian: Swap ground meat for cooked lentils or a plant-based ground, and use vegetable broth.
Dairy-Free: Use plant-based butter, milk, and omit the cheese.
Extra Veggies: Add chopped mushrooms, zucchini, or bell peppers in the filling.

Required Equipment

Large pot for boiling sweet potatoes
Oven-safe skillet (12-inch recommended)
Colander
Potato masher
Wooden spoon or spatula

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or the oven at 350°F (175°C) until hot throughout.
For longer storage, freeze tightly covered for up to 2 months.

Suggested Pairings & Serving Recommendations

Serve alongside a crisp green salad or roasted Brussels sprouts.
Pair with crusty bread to soak up the savory sauce.
Enjoy with a glass of red wine or sparkling apple cider for a homey touch.

Pro Tips

Let the skillet rest for a few minutes before serving—this helps the layers hold together.
Don’t overwork the sweet potatoes, which can make them gummy.
Add the cheese only for the last 10 minutes of baking to prevent burning.

FAQ

Can I make this ahead of time?: Absolutely! Assemble the pie up to a day in advance, cover, and refrigerate. Bake just before serving, adding an extra 5-10 minutes to the baking time.
Can I use regular potatoes instead of sweet potatoes?: Yes, you can substitute an equal amount of Yukon gold or russet potatoes for a more traditional topping. Prepare them as you would the sweet potatoes.
How do I keep the filling from being too runny?: Be sure to simmer the filling long enough to reduce excess liquid, and let the pie rest after baking to help it set.

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Sweet Potato Shepherd’s Pie Skillet

Why You’ll Love This

Ingredients