Sweet Shepherd’s Pie

“I’m not able to eat regular potatoes.  So this is an excellent alternative.  Plus it’s way healthier and I love having sweet and a hint of saltiness all in the same bite!”


2 large sweet potato
1 lb. lean ground beef
1/2 large onion (diced)
2 sachets beef bouillon
2 cups boiling water
2 heaping tbsp. flour
1/4 cup cold water
1 cup frozen corn (thawed)
1/4 cup butter or margarine
1/4 cup milk

Host Tips:

1.  When cooking ground beef for recipes like this  I prefer not to overcook the meat.  If it is too well done it can be quite tough.  I also like the consistency best when the meat is chopped up on the finer side.

2.  The flour amount is dependent upon how thick you like your gravy/sauce.  In this recipe it’s on the thinner side.

3.  If you are using unsalted butter or bland margarine. You may want to add some salt or seasoning to your sweet potatoes.  I used flavourful margarine in mine so I chose not to add anything.

4.  Be sure to cook sweet potatoes until they are really soft.  Otherwise they will be chunky even after attempting to whip them.


Peel and wash sweet potatoes.  Cut into small cubes.  In medium pot boil for approx. 30 minutes.  Meanwhile, cook ground beef in large frying pan along with onion.  Strain.  Measure 2 cups boiling water from kettle and pour into empty frying pan along with beef bouillon.  Dissolve and whisk while continuing to boil.

In small bowl, whisk together flour and cold water.  Add to pan.  Continue to boil at medium heat while continuing to whisk until the sauce thickens.  Add cooked ground beef and corn to sauce.  Pour into casserole dish.

Strain sweet potatoes.  Add margarine and milk.  Whip using electric mixer.  Spoon onto beef mixture.  Bake uncovered for 30 min at 350 degrees F.  Then Broil for 5-10 min to brown the top.   Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *