Shepherd’s Pie with Mushroom and Sweet Potato Mash

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty shepherd’s pie layered with savory ground beef and vegetables, topped with a sweet potato mash that adds a colorful twist. This British-inspired beef recipe, ready in about 60 minutes, layers ground beef, yellow onion, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 8 oz, sliced button mushrooms
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 cup frozen peas
• 2 large (about 2 lbs), peeled and cubed sweet potatoes
• 3 tbsp unsalted butter
• 1/4 cup milk
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 large peeled and cubed sweet potatoes into a pot of boiling salted water (1/2 tsp salt) and cook for 15-18 minutes until tender; drain.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 8 oz sliced button mushrooms to the skillet; cook for 4 minutes until mushrooms release moisture and edges brown.
4. Step 4: Add 1 lb ground beef to the skillet, breaking it apart with a wooden spoon; cook for 6-7 minutes until browned and no longer pink.
5. Step 5: Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp fresh thyme leaves; simmer for 5 minutes until sauce thickens slightly.
6. Step 6: Fold in 1 cup frozen peas, and season with 1/2 tsp salt and 1/4 tsp black pepper; remove from heat.
7. Step 7: Mash the cooked sweet potatoes with 3 tbsp unsalted butter, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
8. Step 8: Transfer the meat and vegetable mixture into a 9-inch baking dish, spreading evenly. Spoon the sweet potato mash over the top and smooth with a spatula.
9. Step 9: Bake in the preheated oven for 20 minutes until the edges bubble and the top begins to brown lightly. Let rest 5 minutes before serving.