Shepherd's Pie with Sweet Potato Mash

We took inspiration from the vibrant orange and green of the Irish Flag in creating this delicious “pie”. Below the luscious sweet potato topping lies the savoury beef filling laced with orange and green vegetables.
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  • 4 sweet potatoes, peeled and cut into quarters
  • 2 teaspoons (10ml) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 ½ pounds (680g), lean ground beef*
  • 1 cup (150g) green beans, sliced in thirds
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) fresh thyme leaves
  • 2 tablespoons (30ml) Worcestershire sauce
  • 2 tablespoons (30ml) tomato puree
  • 1 cup (240ml) beef broth
  • 1 cup (130g) fresh or frozen peas
  • sea salt
  • freshly ground pepper
  • fresh parsley


Place sweet potatoes into a large pot of water just enough to cover and bring to a boil. Reduce heat and simmer for 10 minutes until fork tender.  Drain and return to the pot to steam dry.  Add butter and mash till smooth.  Season with salt & pepper.  Set aside.

Pre-heat oven to 400F (205C).

In a large skillet, heat oil to medium-high. Add the onions, celery and carrots and sauté for 4-5 minutes to soften.  Add the garlic, thyme and green beans and cook for another 2 minutes.  Add the ground beef and brown the meat, crumbling it with a wooden spoon until no longer pink. Drain any excess fat.

Stir in the Worcestershire sauce, tomato purée and broth until fully blended.  Simmer for 2-3 minutes.  Season with salt and pepper to taste.  Fold in the peas and cook for 1-2 minutes more.  Place the mixture into an oven-to-table dish.  Spread the sweet potato evenly over the top, covering it completely.  

Bake for 20-30 minutes until the top is slightly browned. Garnish with fresh parsley.

Let it rest for 10 minutes before serving.  

*Chef Note:  You can replace the beef with ground chicken, turkey or lamb.


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