Herb-Seasoned Shepherd's Pie

Ingredients

• 3 mediumJapanese sweet potatoes, peeled and cut into chunks
• 30 ml (2 tablespoons)extra virgin olive oil
• 1 mediumyellow onion, chopped
• 3 clovesgarlic, minced
• 2 largecarrots, diced
• 2 stalkscelery, trimmed and diced
• 454 g (1 pound)ground grass-fed beef
• 1 teaspoonPenzeys Mural of Flavor herb mix (or preferred herbs and spices)
• 3 tablespoonsPenzeys Fox Point herb mix (or preferred herbs and spices)
• 1/2 teaspoonsea salt
• 240–480 ml (1–2 cups), dividedorganic beef broth
• 113 g (4 ounces)tomato paste
• to tastesea salt and ground black pepper

Instructions

1. 1

   Steam the potatoes

   Steam the sweet potato chunks over boiling water in a covered pot for about 15–20 minutes, until tender. Remove and drain them, then set aside.

2. 2

   Cook the vegetables

   Warm the olive oil in a large skillet over medium-high heat. Once it shimmers, add the onion, garlic, carrots and celery; sauté for about 10 minutes, stirring from time to time.

3. 3

   Brown the beef

   Add the ground beef, Mural of Flavor herb mix and 1/2 teaspoon sea salt. Sauté, gently breaking up and turning the meat, until browned. Stir in 1 cup beef broth and the tomato paste until combined, then transfer the filling to a 23-by-33 cm (9-by-13 inch) casserole dish.

4. 4

   Heat the oven

   Set the oven to 180°C (350°F).

5. 5

   Mash the topping

   Add the Fox Point herb blend and 120 ml (1/2 cup) beef broth to the potatoes. Mash with a hand mixer until smooth, adding more broth if needed so the mixture is not too dry. Season with sea salt and pepper to taste.

6. 6

   Bake the pie

   Spoon the potato mixture over the beef filling and bake uncovered for 45–60 minutes, until the topping is nicely browned.

What is shepherd’s pie?

Shepherd’s pie is a British-style baked dish traditionally made with a minced meat filling covered by mashed potato. Versions with beef are often called cottage pie, though shepherd’s pie is commonly used for the broader family of meat-and-potato bakes.

Here, Japanese sweet potatoes replace the usual potato topping, bringing a mellow sweetness to a savoury beef filling. Herb blends season both layers, while tomato paste and broth give the filling a cohesive, rich base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 19g protein, 32g carbs, 10g fat.

The sweet potatoes and vegetables provide most of the carbohydrates, while the beef supplies most of the protein. Beef and olive oil contribute much of the fat, with the broth, salt and herb mixes affecting the sodium. Balance a serving with a generous helping of green vegetables or salad.

Build a flavourful filling

Vegetable base: sauté the onion, garlic, carrots and celery for the full 10 minutes so they soften and begin to develop flavour before the beef goes in.

Herbs and tomato: Mural of Flavor seasons the meat, while Fox Point goes into the topping. Tomato paste and broth bring the filling together; stir well so the paste is distributed rather than left in clumps.

Get the sweet potatoes right

Tender chunks: cut the potatoes into reasonably even pieces so they cook at a similar pace. They are ready when a knife slips through easily after 15–20 minutes of steaming.

Smooth topping: drain the potatoes before mashing, then add broth gradually. The finished mash should be spreadable, not watery, and soft enough to cover the filling.

Layer without mixing

Filling first: transfer the beef mixture to the casserole dish and spread it into an even layer. This gives the topping a stable surface and helps each serving include both layers.

Topping second: spoon the mash over the filling and gently spread it to the edges. Keeping the layers distinct helps the pie hold together when served.

Watch the bake

Oven time: bake uncovered at 180°C for 45–60 minutes, as the recipe directs. The broad timing range allows for differences in ovens and casserole dishes.

Colour cue: look for a nicely browned surface. If the topping needs longer to colour, keep an eye on it towards the end of the bake so it does not scorch.

Serving ideas

Let the pie settle briefly after baking so the filling is easier to portion. A simple green salad or steamed green vegetables make a fresh accompaniment to its rich, savoury layers.

For a more substantial plate, serve with extra vegetables rather than another starchy side; the sweet potato topping already makes the dish filling.

Recipe notes & tips

• Cut the sweet potatoes into similarly sized chunks so they steam evenly.
• Add the broth to the mash a little at a time to avoid making it too loose.
• Break the beef into small pieces as it browns for an evenly textured filling.
• Taste the filling before transferring it to the dish and adjust its seasoning if needed.
• Use a casserole dish of roughly 23 by 33 cm so the layers are not unusually deep.

Variations

• Change the herbs: use other savoury herb and spice blends if the named mixes are unavailable.
• Add peas: stir peas into the cooked filling before spreading it in the casserole dish.
• Use lamb: replace the ground beef with ground lamb for a more traditional shepherd’s pie flavour.
• Make it spicier: add a pinch of chilli flakes to the beef as it browns.
• Add a crisp finish: rough up the surface of the potato topping lightly before baking.

Common mistakes to avoid

• Undercooked potatoes: steam until a knife passes through easily before mashing.
• Watery topping: drain the potatoes well and add the broth gradually.
• Lumpy mash: make sure the chunks are tender throughout before using the hand mixer.
• Pale topping: bake uncovered and allow the full cooking time, checking for browning.
• Dry filling: stir in the measured broth and tomato paste until evenly combined before baking.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions until piping hot throughout, in the oven or microwave; add a small splash of broth if the filling seems dry.

Frequently asked questions