easy cheesy sweet potato shepard’s pie

easy cheesy sweet potato shepard's pie

My Easy Cheesy Sweet Potato Shepard’s Pie is chef serving worthy!

It’s been ages since I’ve added to my ‘recipes for a chef’ collection. The dish has to be good enough to serve to a chef to make the cut. This version of the classic Shepard’s Pie totally fits the bill. I should be a bit more specific about using the word classic. A true British shepard’s pie calls for ground or left-over lamb. My family’s classic uses ground beef. Both have a gravy of sorts and are topped with mashed potatoes. Regardless, my new version has left-over cubed prime rib roast, crispy bacon, mushrooms, cream laden gravy and spicy whipped sweet potatoes oozing with mozzarella and cheddar. In my not-so-humble opinion, this version is soon to be a classic! I used left-over prime rib because that’s what I had in the fridge. You can use any cut of left-over cooked roast beef. Serve your pie with some steamed broccoli or spinach on the side and you’ve got a meal fit for a chef!

Easy Cheesy Sweet Potato Shepard’s Pie
Preheat Oven 400*F
Serves 6

3 cups cooked roast beef, diced into ½ inch cubes –  I used left-over prime rib roast
4 slices smoked bacon, cut across the grain into ½ inch strips
1 clove of garlic, minced
1 medium red onion, sliced thin
8 medium white mushrooms, cleaned and sliced thick
1 teaspoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped coarsely
2 cups beef gravy – homemade is great if you have it otherwise use a good quality commercial beef gravy.
½ cup heavy cream
½ teaspoon sea salt
½ teaspoon freshly ground pepper
2 medium sweet potatoes, baked and mashed
1 cup butternut squash, baked and mashed
1 tablespoon prepared horseradish, vinegar drained
2 ounces each of mozzarella and old cheddar, cut into ½ inch cubes


  • In a large heavy bottomed skillet, over medium high heat, crisp up the bacon with the garlic and onion; stirring often.
  • Once the bacon is crispy, using a slotted spoon, remove bacon, garlic and onion from the skillet to a bowl, leaving the bacon renderings. [ fat ]
  • Add the mushrooms to the bacon fat and fry until golden.
  • Pour the bacon mixture, beef cubes, thyme and rosemary into the skillet.
  • Add the beef gravy, cream, salt and pepper and bring to a boil.
  • Remove from heat.
  • Place the sweet potato, buttercup squash and drained horseradish in a medium bowl and mix well.
  • Fold in the cubed cheeses.
  • Using a large ice cream scoop, drop balls of sweet potato/squash onto the top of the beef mixture using all of it.
  • Bake for 30 minutes or until the topping is golden and the sauce is bubbly.

THE LOVE: You can easily substitute mashed white potatoes for the sweet potato/buttercup squash topping.

Thanks for reading.