Skillet Shepherd's Pie with Sweet Potatoes
Servings 4 servings
Equipment
- Cast iron skillet (10”)
Ingredients
- 1 lb. ground beef
- 2 large carrots
- ½ a medium onion
- ½ cup frozen peas
- 3 oz. tomato paste
- 1 teaspoon chili powder
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ¼ teaspoon sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water + more if needed
- Optional: fresh parsley for garnish
Topping:
- 3 large sweet potatoes cleaned and sliced lengthwise
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet (face down), and bake for 30 minutes.
- While potatoes are roasting, prepare vegetables. Peel and slice carrots into bite-sized pieces, and chop onion.
- Heat cast iron skillet over medium-high heat, and add ground beef, carrots, onions, and peas.
- Use a wooden spoon to break up ground beef as it browns, and continue cooking for 12-15 minutes.
- Once meat is browned and carrots are tender, add tomato paste, water, and spices. Stir, and then allow mixture to simmer for 5-7 minutes. Add additional water as needed. Taste and adjust spices if necessary.
- After sweet potatoes have finished baking, remove from oven, and use a spoon to scoop the potato insides from the skins. Place potato into a bowl, and smash with a fork until smooth and chunks are removed.
- Add olive oil, chili powder, and salt to the bowl of sweet potatoes, and stir to combine.
- Remove skillet from heat.
- Spoon the sweet potato topping onto the meat mixture skillet. Smooth it over the top to completely cover. Garnish with fresh parsley if desired.
- Turn oven to broil on high, and place skillet in oven. Remove after 3-5 minutes.
- Serve warm, and enjoy!
