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Sweet Potato Shepherd's Pie
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1 pound Yukon Gold potatoes, peeled, cut into 1-inch pieces

1 pound sweet potatoes, peeled, cut into 1-inch pieces

1/4 cup Land O Lakes® Half & Half

1 large Land O Lakes® Egg (yolk only)

1 tablespoon Land O Lakes® Butter

1/2 teaspoon salt


1 1/2 pounds lean ground beef

2 medium (1 cup) carrots, peeled, cut in half, sliced

1 cup pearl onions

2 tablespoons all-purpose flour

1 cup beef broth

1 (14.5-ounce) can Italian-style diced tomatoes

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 cup French-cut green beans

1/2 teaspoon salt

1/4 teaspoon pepper

How to make

  1. STEP 1

    Heat oven to 400ºF. Spray 3-quart casserole dish with no-stick cooking spray; set aside.

  2. STEP 2

    Place potatoes and sweet potatoes into 4-quart saucepan; cover with water. Bring to a boil; cook over medium-low heat 10-15 minutes or until potatoes are tender; drain.

  3. STEP 3

    Combine half & half, egg yolk, 1 tablespoon butter and salt in same saucepan; cook over medium heat until butter is melted. Add potatoes; beat until smooth and fluffy. Set aside.

  4. STEP 4

    Place ground beef, carrots and onions in 12-inch nonstick skillet; cook over medium heat until browned. Drain fat. Sprinkle with flour; cook 5 minutes. Add all remaining ingredients except green beans, salt and pepper; cook until mixture just comes to a boil. Continue cooking 5-7 minutes or until mixture thickens. Stir in green beans, salt and pepper; continue cooking 1 minute or until heated through.

  5. STEP 5

    Pour meat mixture into prepared casserole dish.

  6. STEP 6

    Spoon mashed potatoes onto top of beef mixture. Bake 20-25 minutes or until potatoes are golden brown and filling bubbles around edges.

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