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Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie


  • 1 Tbsp flour
  • 1 Potato
  • 1 Tbsp warm milk
  • 1 Tbsp butter
  • 1 Sweet potato
  • 1 Tbsp dried thyme
  • 1 Grated carrot
  • ½ Onion sliced
  • 1 Garlic clove
  • ½ Cup corn
  • ½ Cup mozzarella cheese
  • ¼ Cup parmesan cheese
  • Rosemary for garnish


  • Preheat oven to 350F.
  • Wash and peel the potato and sweet potato.
  • Bring to boil salted water, place the corn and cook for 4 minutes. Drain the water.
  • In a pot filled halfway with water, place the potato and sweet potato, cover, and simmer for 20 minutes over medium heat.
  • Take the potato and mash with a potato masher, add the milk, salt, flour, mozzarella cheese, and butter, and mix it.
  • Chop the sweet potato, and divide some for the filling, and some for garnish.
  • In a frying pan over medium heat, drizzle the olive oil, add garlic, and onion. Stir until caramelized.
  • Incorporate the thyme, sweet potato, carrot, and corn, stir and cook for 5 minutes.
  • Place at the bottom of an iron skillet, use a spoon to spread the potato mix over, and sprinkle the parmesan cheese.
  • Take it to the oven and bake for 20 minutes or until the cheese starts to turn golden
  • Remove from the oven, garnish with the remaining sweet potato and rosemary.
  • Serve and enjoy.