Mini Shepherd’s Pies With Sweet Potato

What: Cute, single-serve versions of Shepherd’s Pie to delight your little Baa Baa Black Sheep fan

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When: Whenever you’ve got about 20 minutes (assuming you have a microwave handy for quickly cooking the Sweet Potatoes)to spare to create a filling and balanced meal for your kids

Why: We use Sweet Potatoes or Yams, actually, we aren’t sure which, because the sweet flavor is familiar to toddlers and Sweet Potatoes pack more fiber as well as vitamins A and C as compared to their colorless counterpart, the traditional White Potato. They look awfully striking too. For more amazing facts about the nutritional powerhouse that is the Sweet Potato, definitely head right over to!

How: Using a frozen Pea and Carrot Blend and combining it with pre-cooked Ground Meat (I like to brown a big batch to last me a few days) alongside quickly microwaved Sweet Potatoes that are hand mashed, allows us to churn out several make-ahead servings in no time flat. You could be done in as little as 20 minutes.

Mini Shepherd’s Pies With Sweet Potato

3 to 4 6-Ounce Servings


1 Large or 2 Medium Sweet Potatoes, scrubbed, pierced all over with a sharp knife

1/2 Tablespoon Salted Butter

1/4 Cup minced Yellow Onion, such as Spanish or Vidalia

1 Cup Organic Frozen Peas and Carrots Blend, we prefer Cascadian Farm

1 Cup  Pre-Cooked and drained Ground Meat of your choice (we use Organic, Grass-fed Beef, but Lamb would be great too)


Wrap the pierced Sweet Potato in a wet paper towel and microwave on high for 6-7 minutes. Meanwhile….

Heat Butter in a medium sized skillet over medium-low heat and add the minced Onions. Allow to saute about three minutes, stirring occasionally, until they start to brown slightly.

Add the frozen Peas and Carrots blend and stir together until thawed slightly tender (but not mushy), another two minutes or so.

Stir in the cooked Ground Meat (or sub-in canned Beans for a vegetarian option). Allow to cook together another two to three minutes until warm throughout.

Slice open the Sweet Potato and carefully scoop out the skin and place the flesh into a shallow bowl. Mash with a spoon or fork until very smooth.

To serve, layer the Meat and Vegetable Mixture about 3/4 inch deep into an 8-ounce single-serving glass dish (or small ceramic bowl). Next, spoon some of the mashed Sweet Potato on top and spread carefully about a 1/2 inch thick using a spoon or even your clean fingers.

Serve right away or store up to two days in the fridge! Serve warm.

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