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Spicy Shepherd's Pie with Sweet Potatoes and Cheddar on Top

Spicy Shepherd's Pie with Sweet Potatoes and Cheddar on Top


  • 2 ½ pounds sweet potatoes, peeled and cubed

  • Salt

  • ⅔-¾ cup half-and-half or heavy cream

  • 2 tablespoons butter

  • Pepper

  • ¼ teaspoon cinnamon or smoked cinnamon

  • 1 teaspoon smoked sweet paprika

  • 1 teaspoon chili powder

  • 2 tablespoons olive oil

  • 2 carrots, chopped

  • 2 ribs celery, chopped

  • 2 small to medium onions, chopped

  • 4 cloves garlic, chopped or grated

  • 1 ½ pounds ground sirloin 80%

  • 1 pound loose spicy sausage

  • 2 tablespoons flour

  • ¾ cup lager beer or white wine

  • 1 ½ cups beef stock or bone broth

  • 2 tablespoons Worcestershire sauce

  • 2 cups shredded sharp yellow cheddar cheese

  • Chopped chives and parsley, to serve


Serves: 6

Preheat oven to 450°F. 

Start potatoes in cold water, then bring to boil and salt the water. Cook until tender and mash with ricer or food mill.   

Warm cream and butter in small pot and stir into mashed potatoes, season with salt, pepper, cinnamon, paprika and chili powder. Cover to keep warm until ready to use.  

While potatoes boil, heat a large pot or Dutch oven over medium to medium-high heat, add carrots, celery and onions, season with salt and pepper and soften 6 to 7 minutes. Add garlic, stir a minute, add meats and brown, then sprinkle in flour. Add beer, stock and Worcestershire and thicken a bit.

Transfer to casserole dish, top with sweet potatoes and cheese and bake until browned and bubbly. Let sit for 10 minutes to allow to settle. Top with chopped chives and parsley.