Refuel Recipes: Sweet Potato Shepherd’s Pie

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Refuel Recipes: Sweet Potato Shepherd's Pie

In case you missed it, every month we’re picking a staple ingredient that’s both delicious and nutritious and teach you how to incorporate it into your diet in a realistic, sustainable, tasty way! This month we’re zeroing in on sweet potatoes. Not just for thanksgiving, my dudes! This tuberous root vegetable (although for nutrition purposes we should consider it a starch) is packed with slow-burning carbohydrates, vitamins C, D, B6, and tons of beneficial vitamins and minerals. The rich orange color of sweet potatoes indicates that they are jam packed full of beta-carotene which is a precursor to Vitamin A. Vitamin A is a natural immunity booster! I think we can all agree that’s a plus in a season such as this. Last, but not least, they are wonderfully versatile and, when stored correctly, can stay good for weeks or even months. 

For a full recap, check out our first sweet potato recipe here. 

This sweet potato recipe is hearty, satisfying and comes together in less than an hour. This meal is perfect for pleasing a picky family, prepping on a Sunday for the week ahead or delivering to a friend or family member in need of some home-cooked love & care. Feel free to customize as you, your fridge and your taste buds see fit. 

Sweet Potato Shepherd’s Pie

(Adapted from The Real Food RDs)

Serving size: ¼ of pan | Number of servings: 4

Nutrition facts per serving: Calories – 394 | Fat – 16g | Carbs – 40g | Protein – 26g

Prep time: 25m | Cook time: 20m

  • 1 lb. ground beef, turkey, bison or lamb
  • 3 medium carrots, peeled and chopped
  • 1 medium pepper (any color) chopped
  • 1 small white or yellow onion, chopped
  • 1 C mushrooms, diced
  • 1 medium zucchini, diced
  • 4 cloves garlic, minced
  • 1 tsp. Chili powder
  • 1 tsp. Salt
  • ½ tsp dried rosemary
  • ½ tsp dried thyme 
  • ½ tsp black pepper
  • 6 Tbsp tomato paste
  • ¼ C water
Sweet Potato Topping
  • 2 large sweet potatoes, peeled and cubed
  • 1 Tbsp coconut oil 
  • ½ tsp chili powder
  • ¼ tsp salt
  1. Preheat oven to 375 degrees
  2. In a large skillet over medium-high heat, add the ground beef, all veggies and the minced garlic
  3. Cook for 12-15 minutes or until carrots begin to soften. Begin making topping while filling cooks
  4. Once the carrots are soft, stir in the water, tomato paste and all seasoning
  5. Steam or bake the cubed sweet potatoes until fork-tender. Then add all topping ingredients to a food processor and process until smooth
  6. Transfer the filling to a 9X9 inch casserole dish or a 10 inch cast-iron skillet and top with SP topping. Sprinkle chili powder and sea salt on top
  7. Bake for 10 minutes, remove from oven and enjoy!

Who wrote this post...

Lauren Bratcher

Lauren Bratcher

Lauren has been an athlete at Renew since 2018, and has been spearheading Refuel, Renew’s Nutrition Program, since 2019. When she’s not testing biometrics, meal prepping or sending enthusiastic, emoji-packed text messages to her nutrition clients -- you can find her at a coffee shop sipping on an oat milk latte or running around Town Lake with her Australian Shepherd. As a former die-hard bootcamper, Lauren’s sweet spots in the gym include any bodyweight-centric movements: box jumps, running, double-unders -- which explains why her all-time favorite benchmark workout is Angie.

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