Quick Curried Shepherd's Pie with Sweet Potato Crust

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 3/21/2023

Shepherd’s pie gets a spicy (and dairy-free twist) with this delicious take on the traditional dish. Mashed sweet potatoes are layered over curried beef, onions, and carrots creating a warm and comforting meal for cold evenings.

Cook: 50 mins
Serves: 6 Save

Ingredients (12)

  • 1 lb. lean ground beef OR lamb
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 2 garlic cloves; minced
  • 1 tsp. curry powder
  • 2 cups Almond Breeze Original (or Almond Breeze Unsweetened Original) almondmilk; divided
  • 2 tsp. cornstarch
  • 2 Tbsp. tomato paste
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1½ cups frozen green peas
  • 1 package (24 oz.) prepared mashed sweet potatoes

Directions

  1. Preheat oven to 450°F.
  2. Place beef, onions and carrots in a large skillet over medium-high heat; cook 5 minutes or until browned. Add garlic; cook 1 minute. Stir in curry powder, cook, stirring, 1 minute.
  3. Combine ¼ cup almondmilk and cornstarch in a small bowl with a whisk. Add cornstarch mixture, remaining almondmilk, tomato paste, salt and pepper to pan. Bring to a boil and cook 2 minutes or until thickened, stirring frequently. Remove from heat; stir in peas.
  4. Place beef mixture in a 9” deep dish pie plate. Top evenly with mashed sweet potatoes. Bake at 450°F for 20 minutes or until heated through and potatoes are beginning to brown.
  5. Refrigerate leftovers.