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This time of year, families have transitioned from carefree summer days to structured school days. Why does it seem like school is starting earlier than ever before? It seems like it’s the time of change with kids going back to school, the shorter days, and even how the fall season is just ready to make its appearance. Since the weather has been cooling down a bit (finally!), I couldn’t resist making something comforting and perfect for the fall months to come.My husband is an Irishman himself and it helped thathad a hankering for Sheperd’s Pie. ThisSweet Potato Sheperd’s Pieis full of delicious, comforting ingredients that simmer in a rich, flavorful sauce before getting topped with creamy sweet mashed potatoes and baking up in casserole form. It’s comforting and makes me long for the cool, crisp fall days to come soon…
Table of Contents
Why Opt for Sweet Potatoes?
The starchy sweetness of sweet potatoes provides a unique contrast to the savory meat and vegetable layers below. They are also rich in antioxidants and are known for their anti-inflammatory properties. Not only are you getting a burst of flavor, but you’re also incorporating a powerhouse of nutrition into a classic comfort dish.
Equipment Needed to Make Shepherd’s Pie
For this revamped Sheperd’s Pie, you’ll still be using your Instant Pot as the kitchen workhorse, but with a twist in ingredients. Make sure you have:
- Trivet or Steam Rack: To elevate the pie dish inside the Instant Pot.
- Pie Dish: A 7-inch round dish usually works well in a 6-quart Instant Pot.
- Spatula: To smooth out those delicious layers.
- Potato Masher: Essential for making that perfect sweet potato mash.
- Measuring Spoons and Cups: Accuracy is key for a perfectly balanced dish.
Having all these tools handy will make your culinary journey much easier.
Ultimate Sweet Potato Sheperd’s Pie [Instant Pot]
Ingredients
Units Scale
- 2 lbs Yukon gold potatoes, peeled and diced
- 1 1/2 cups water
- 4 tablespoons butter
- 1 1/2 cups grated white cheddar cheese
- 1/4 cup milk
- 1/4 cup fresh parsley, chopped
- 1/3 cup chives, chopped
- salt and pepper to taste
For the meat mixture:
- 1 1/2 lbs ground beef {80/20}
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup Guinness stout
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 cup frozen peas, defrosted
- salt and pepper to taste
Instructions
- Plug in the IP with insert set in place.
- Add the potatoes and cover with water.
Secure the lid of the IP and ensure the valve is set to SEALING. - Press MANUAL and adjust the time to 7 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove the inner insert and drain the water from the potatoes.
Return the inner insert to the Instant Pot with the drained potatoes. Using a masher, mash the potatoes and stir in butter and milk, mashing until smooth. Add more milk if needed. Stir in cheese, parsley and chives; season with salt and pepper. Transfer mashed potatoes to a bowl and set aside. No need to clean out the insert – begin making the shepard’s pie meat mixture. - In the now empty IP, press SAUTE and add the ground beef, cooking until browned.
- Add onions, carrots and garlic, and sauté until softened.
- Sprinkle flour over meat and veggies, stirring to coat. Continue to cook for 1 minute.
- Add Guinness, red wine, and beef broth to deglaze the pot. Scrape up the bottom of pot to incorporate the fond for additional flavor.
- Add Worcestershire sauce, spices and peas; stir to combine.
- Transfer the mashed potato mixture to the IP, placed over the meat mixture. Smooth out the top.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 8 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 8 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 8 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Serve and garnish with chopped fresh parsley if desired.
- Author: WCC
Optional Add-Ons
Seasoning Variations
If you’re feeling adventurous, consider adding smoked paprika or nutmeg to your sweet potato layer for an extra kick.
Cheese or No Cheese?
While traditional Sheperd’s Pie recipes often include a cheese layer, you may opt to keep it out to let the sweet potato flavors shine. If you can’t resist, a sprinkle of parmesan can add a pleasant salty contrast.
Nutritional Benefits
Compared to white potatoes, sweet potatoes are richer in fiber and vitamin A, which are essential for good digestive health and vision, respectively.
Storing and Freezing Sweet Potato Shepherd’s Pie
Like its classic counterpart, Sweet Potato Sheperd’s Pie stores well in the freezer. Just make sure to use an airtight container to maintain its freshness and flavor.
Frequently Asked Questions
Why did my Sheperd’s Pie come out soggy?
The most common culprit is excess moisture from either the meat or the vegetables. Make sure to drain them well before layering.
Can I use any meat for this recipe?
Yes, while lamb is traditional, feel free to use beef, turkey, or even a plant-based meat substitute.
What makes sweet potatoes a good substitute?
Sweet potatoes bring not only unique flavors but also a host of nutritional benefits, making them an excellent alternative.
How can I make this recipe vegan?
You can replace the meat with lentils and mushrooms, and use plant-based milk and butter in the sweet potato mash.
Is this recipe gluten-free?
Yes, just ensure that the broth and any added sauces are gluten-free.
Can I make this recipe ahead of time?
Absolutely, you can prepare the layers in advance and store them in the fridge. Just assemble and cook when you’re ready to serve.
In Conclusion
Sheperd’s Pie is a dish that brings comfort to many, and this Sweet Potato Sheperd’s Pie Instant Pot Recipe takes the classic to a whole new level. Whether you’re a seasoned cook or a beginner, this recipe is simple, flavorful, and incredibly satisfying. Give it a try, and you’ll wonder why you didn’t make the switch to sweet potatoes sooner!
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