This sweet potato shepherd's pie skillet is the ultimate cozy winter meal. With creamy sweet potatoes and a savoury filling of beef and vegetables, this easy dinner recipe is gluten free with a dairy free option. Made in one pot in just an hour, this meal is sure to be a family favourite!
4medium-sizesweet potatoesapproximately 1110g total
2tablespoonbutteruse dairy free if required
½teaspooneach: salt and pepper
dash ofmilkuse dairy free if required
1white onion, diced
4tablespoongluten free worcestershire sauceFrench's makes a gluten free version
½teaspooneach: paprika, salt and pepper
½cupeach: frozen carrots, peas, and corndefrosted in the microwave first
1tablespooncornstarch mixed with 1 tablespoon waterfor a thickening slurry
fresh parsleyto garnish
Mashed Sweet Potatoes
Wash, peel, and dice the sweet potatoes. Add to a large pot of salted water and bring to a boil. Cook for 12-15 minutes until fork-tender and very soft.
Drain the potatoes, turn off the burner, and add back to the warm pot. They should mash quite easily. Mix in the butter, salt, pepper, and paprika to taste. Add a splash of milk if the potatoes look a bit dry. Set aside.
Allow a 10" cast iron skillet to warm over medium heat for 5-10 minutes. Add a drizzle of olive oil and the diced onion. Sauté for 3-5 minutes until softened.
Add the ground beef and cook until browned. Add the minced garlic, tomato paste, gluten free worcestershire sauce, and spices. Cook for 2-3 minutes until fragrant.
Pre-thaw and drain the frozen carrots, peas, and corn in the microwave so there is less moisture. Add the vegetables to the skillet with the cornstarch slurry and beef broth. Stir to combine all the ingredients and simmer for a few minutes. The filling should be fairly thick but don't worry if there is some liquid. It will cook off in the oven. Remove from the heat for 5 minutes to cool before topping.
Preheat the oven to 375°F.
Once slightly cooled, spoon the mashed sweet potatoes over the filling in the skillet. Use a spatula to gently smooth them out, and create a design if you wish.
Bake for approximately 25 minutes until the edges turn slightly golden brown.* Broil for the last 5 minutes to get nice colour on the top.
Remove from the oven (carefully - it's hot) and allow to cool for 10 minutes before sprinkling with fresh parsley and serving. Enjoy!
*If you notice that your skillet is very full and liquid is bubbling or dripping in the oven during baking, place a large cookie sheet on the rack below the skillet to catch any drips.