Easy Sweet Potato Cottage Pie Recipe
Sweet Potato Cottage Pie is my favorite all-in-one meal! It combines ground beef with 6 vegetables (if you count the tomato sauce) for a delicious skillet meal. It also freezes wonderfully with a few easy modifications, so it’s great for meal prepping as well!
Preheat your oven to 400° F. Place 3 medium sweet potatoes on a baking sheet and poke a few holes in them with a fork. Once your oven is preheated, bake the sweet potatoes for 1 hour.
When the potatoes have about 30 minutes left, add 2 pounds of ground beef, and 1 chopped onion to a cast iron skillet and brown the meat.
While it’s browning, peel and chop four large carrots and chop 6 baby portobello mushrooms.
Once the meat is browned, stir in the chopped carrots and mushrooms, 1 15 oz can of tomato sauce, 2 teaspoons apple cider vinegar, 2 teaspoons coconut aminos, 1 tablespoon dried sage, 1 tablespoon dried oregano, 1/2 tablespoon dried basil, and 1 tablespoon salt.
On low to medium heat, bring the mixture to a slow simmer, cover, and cook for about 15 minutes. Then stir in 2/3 cup frozen peas and turn off the heat. Leave the skillet on the stove so that the peas can begin cooking.
Once the sweet potatoes are done, turn the oven down to 350° F. Remove the skins from the potatoes, place in a bowl, and add 3 tablespoons of coconut oil and 1/2 teaspoon salt. Mash the sweet potatoes while mixing in the coconut oil and salt.
Spread the sweet potato mixture over skillet mixture. Place in your oven and bake for 20 minutes.
Serve alone as a complete meal or with a simple side.
Sweet Potato Cottage Pie (or Shepherd’s Pie)
Sweet Potato Cottage Pie is the ultimate comfort food! A flavorful ground beef filling is topped with a rich sweet potato mixture for a delicious all-in-one skillet meal!
Ingredients
- Beef Filling
2 pounds ground beef
1 onion, chopped
4 large carrots, peeled and chopped
6 baby portobello mushrooms, chopped
1 15 oz can of tomato sauce
2 teaspoons apple cider vinegar
2 teaspoons coconut aminos (can substitute Worcestershire sauce, soy sauce, or amino acids)
1 tablespoon dried sage
1 tablespoon dried oregano
1/2 tablespoon dried basil
1 tablespoon salt
2/3 cup frozen peas
- Sweet Potato Topping
3 medium sweet potatoes
3 tablespoons coconut oil (can substitute butter)
1/2 teaspoon salt
Directions
- Preheat your oven to 400° F.
- Place sweet potatoes on a baking sheet and poke a few holes in them with a fork.
- Bake the sweet potatoes for 1 hour.
- When the potatoes have about 30 minutes left, add ground beef and onion to a cast iron skillet and brown the meat.
- Once the meat is browned, stir in the carrots, mushrooms, tomato sauce, apple cider vinegar, coconut aminos, sage, oregano, basil, and salt.
- On low to medium heat, bring the mixture to a slow simmer, cover, and cook for about 15 minutes.
- Stir in frozen peas and turn off the heat. Leave the skillet on the stove so that the peas can begin cooking.
- Once the sweet potatoes are done, turn the oven down to 350° F.
- Remove the skins from the potatoes, place in a bowl, and add coconut oil and salt. Mash the sweet potatoes while mixing in the coconut oil and salt.
- Spread the sweet potato mixture over the skillet mixture.
- Place in oven and bake for 20 minutes.
Notes
- To make ahead and freeze, after Step 9, scoop the beef mixture into freezer/oven safe dishes. Spread sweet potato mixture over the beef and freeze. When you’re ready to eat, thaw and bake at 350° F until the mixture begins to bubble.
