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Sweet Potato Shepherd's Pie

Posted: Feb 22, 2013


Sweet Potato Shepherd

It’s been a little while since I’ve posted a recipe (thank you to those who gently reminded me), so here’s a classic, warm, winter meal: Shepherd’s pie.  There is one twist – the use of sweet potato instead of white potato.  Of course, if you do not like sweet potatoes or only have white on hand, you can always use that variety instead.  This recipe is simple, healthy, filling and balanced as it contains “meat, potato and veg”.


678g sweet potato (515 calories)

125mL cream of mushroom soup (110 calories)

840g extra lean ground beef (1512 calories)

162g mushrooms (36 calories)

128g onions (54 calories)

1 cup frozen mixed vegetables (75 calories)


  1. Wash and peel sweet potatoes.  Place in pot of water and bring to a boil.
  2. Brown ground beef in non-stick frying pan.
  3. Cut vegetables and cook on low-medium heat in non-stick frying pan.
  4. When ground beef is cooked, add vegetables, stir and then simmer for five minutes.
  5. Whip potatoes.
  6. Add meat/vegetable mixture to baking dish.
  7. Spread mashed potatoes overtop meat/vegetable mixture.
  8. Bake in oven for 10 minutes at 375 degrees.  Optional: Can broil for last five minutes to create a crispy crust on the potatoes.

Makes six servings.

Nutritional Information (per serving)

384 calories

31g protein

4g fibre

24g carbohydrates

274mg sodium

Mark McGill, RD