Sweet Potato Shepard's Pie


Sweet Potato Shepard's Pie


Meat Filling
  • 3 cups leftover roast, diced
  • 1 cup frozen peas, carrots, green beans (whatever veggies you prefer)
  • 1/4 cup onion diced
  • 1 cup leftover gravy, roast juices
  • garlic powder
  • salt/pepper
  • 1 can cream of mushroom soup
Potato Topping
  • 4 cups sweet potatoes (about 6 medium potatoes)
  • 1/4 cup milk
  • 2 TBSP softened butter
  • salt/pepper


Meat Filling

  • Preheat oven to 400 degrees. Spray pie dish and set aside
  • In a large skillet over medium heat brown beef or reheat roast. Drain fat.
  • Add in onion. Saute a few minutes.
  • Add garlic powder, salt and pepper.
  • Reduce heat to low, stir in frozen veggies
  • Stir in cream of mushroom soup.
  • Pour mixed into pie dish.
  • Potato Topping
    1. Bake sweet potatoes until softened. (I used the instant pot)
    2. Mash potatoes, milk, butter and salt/pepper until smooth.

    1. Spread potato topping over the top covering completely.
    2. Bake for 20-25 minutes. 
    3. Let sit 5 minutes
    4. Serve
    5. Enjoy
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