Recipe

Sweet & Spicy Shepherd's Pie

Cozy, crisp-edged shepherd’s pie with a zesty tomato-chile gravy and a mashed sweet potato topping that’s buttery, a little smoky, and just sweet enough to keep you going back for “one more bite.”

By Matt Campbell

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4.8

Jump to Recipe

Shepherd’s pie is already the definition of cozy carbs + savory filling. So naturally I had to mess with it. This version goes sweet, spicy, and zesty without turning into a gimmick. Think: a rich beef and veggie base with a tomato-chile sauce that has real punch, topped with mashed sweet potatoes that brown up on top like little golden mountain peaks.

It’s weeknight-friendly if you move with purpose, and it’s also the kind of dish that makes you feel like you have your life together when you pull it bubbling out of the oven. Bonus: leftovers are even better, because the flavors settle in and get all dramatic overnight.

Why It Works

Balanced heat and sweetness: Sweet potatoes mellow the spice, while lime and tomato keep everything bright.
Fast flavor building: Tomato paste gets toasted, spices bloom in fat, and a quick simmer makes a gravy that tastes like it worked harder than it did.
Great texture: Thick, spoonable filling underneath, and a crisp, browned top thanks to roughing up the mash and finishing under the broiler.
Flexible: Swap turkey for beef, add beans, or use frozen veggies without ruining the vibe.

Pairs Well With

Zippy Arugula Salad with Lemon Vinaigrette
Charred Roasted Broccoli with Sesame
Buttery Skillet Cornbread
Lemon Iced Tea (Perfect with Spicy Dinner)

Storage Tips

How to Store Leftovers

Fridge: Cool completely, cover tightly, and refrigerate up to 4 days. The filling thickens as it sits, in a good way.
Freezer: Freeze in airtight portions for up to 2 months. If freezing the whole pan, wrap in a double layer (plastic wrap plus foil) once cooled.
Reheat: For best texture, reheat in a 350°F oven until hot (about 20 to 30 minutes for a portion, longer for a whole pan). Microwave works, but the topping will be softer. If you want crisp edges again, finish with 2 to 3 minutes under the broiler.

Small trick: If the filling looks a little dry after reheating, add a splash of broth and stir gently around the edges before warming through.

Common Questions

Is this still “shepherd’s pie” if it uses beef?

Technically, shepherd’s pie is lamb and cottage pie is beef. In real-life home cooking, we call it shepherd’s pie because that is what everyone searches for. The important part is: it is delicious.

How spicy is sweet and spicy?

As written, it is a strong medium heat: warm, a little tingly, not a dare. For mild, skip the cayenne and use a mild chile sauce. For hot, add more chipotle or a diced jalapeño with the onions.

Can I make it ahead?

Yes. Assemble the full pie, cool, cover, and refrigerate up to 24 hours. Bake at 400°F until bubbling and hot, usually 35 to 45 minutes (cold pan takes longer). Broil at the end for color.

What can I use instead of sweet potatoes?

Regular russet potatoes work great. If you still want that sweet note, stir in 1 to 2 tablespoons maple syrup or honey, or use a 50-50 blend of russet and sweet potato.

How do I prevent a watery filling?

Two keys: cook off the moisture after adding vegetables, and make sure the sauce simmers until it is thick enough to coat a spoon. If you are using very juicy tomatoes or lots of frozen veg, add the cornstarch slurry at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for sweet potatoes)
Potato masher or ricer
Large skillet or sauté pan
2 to 3 quart baking dish (or 9x13 for a thinner layer)
Measuring spoons and cups
Wooden spoon or spatula

I started making versions of shepherd’s pie when I wanted something that felt like a hug but still had some personality. One night I had sweet potatoes on the counter, a half-used can of chipotles in the fridge, and exactly zero interest in eating anything bland. The result was this: a little sweet, a little spicy, and just bright enough that you do not feel like you need a nap immediately after dinner. I still make it when I want comfort food that shows up wearing a little hot sauce.

Sweet & Spicy Shepherd's Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 30 minutes

Servings 6

Ingredients

Sweet Potato Topping

2 lb sweet potatoes, peeled and cut into 1-inch chunks
4 tbsp unsalted butter
1/3 cup milk (or half-and-half)
1/2 tsp kosher salt, plus more to taste
1/2 tsp smoked paprika
2 tbsp sour cream or Greek yogurt (optional, for tang and extra creaminess)

Sweet & Spicy Filling

1 tbsp olive oil
1 lb ground beef (85 to 90% lean) or ground turkey
1 medium yellow onion, finely chopped
2 carrots, diced small
2 celery ribs, diced small
3 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
1 to 2 tsp chipotle in adobo, minced (start with 1 tsp for medium)
1/8 to 1/4 tsp cayenne pepper (optional)
1 cup low-sodium beef broth (or chicken broth)
1 (14.5 oz) can diced tomatoes, drained lightly
2 tbsp ketchup or 1 tbsp brown sugar (for that classic sweet note)
1 tbsp Worcestershire sauce
1 cup frozen peas
1 tbsp lime juice (about 1/2 lime)
Salt and black pepper, to taste

Optional Thickener (Only If Needed)

1 tbsp cornstarch
1 tbsp cold water

Instructions

Heat the oven. Preheat to 400°F. Lightly grease a 2 to 3 quart baking dish.
Boil the sweet potatoes. Add sweet potatoes to a pot and cover with cold water. Salt the water generously. Bring to a boil, then simmer until very tender, 12 to 15 minutes. Drain well and let them steam-dry in the colander for 2 minutes.
Mash the topping. Mash sweet potatoes with butter, milk, salt, smoked paprika, and sour cream (if using). Taste and adjust. You want it creamy but not loose. Set aside.
Brown the meat. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as you go, 6 to 8 minutes. If there is a lot of grease, spoon off excess.
Build the base. Add onion, carrots, and celery. Cook until the onions soften and the veggies lose that raw edge, 6 to 8 minutes. Add garlic and cook 30 seconds.
Toast the tomato paste and spices. Add tomato paste, cumin, chili powder, oregano, chipotle, and cayenne (if using). Stir constantly for 1 minute. This step makes it taste deeper and less “from a jar.”
Simmer the sauce. Add broth, diced tomatoes, ketchup (or brown sugar), and Worcestershire. Scrape up any browned bits. Simmer until thick and spoonable, 8 to 10 minutes. Stir in peas and lime juice. Taste and adjust salt and pepper.

If it looks thin: Stir together cornstarch and cold water, then add to the skillet and simmer 1 minute more.
Assemble. Spread filling into the baking dish. Dollop sweet potato mash over the top, then spread gently. Use a spoon to make swoops and ridges, because those ridges get crispy.
Bake. Bake until bubbling around the edges, 20 to 25 minutes.
Broil for crisp edges. Broil 2 to 4 minutes to brown the top. Stay close. Sweet potatoes go from golden to “oops” quickly.
Rest, then serve. Let it sit 10 minutes so slices hold together. Serve with something bright, like a lemony salad or pickled onions.

Nutrition information is estimated.

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