Beef Tomato Mushroom Sweet Potato Pie (Print Version)

Hearty beef filling with tomatoes and mushrooms, crowned with velvety sweet potato mash for a comforting meal.

# What You Need:

→ Filling

01 - 1 lb lean ground beef
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz mushrooms, sliced
05 - 1 large carrot, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 tbsp tomato paste
08 - 1 cup beef stock
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 tbsp olive oil
13 - Salt and black pepper, to taste

→ Sweet Potato Mash

14 - 2 large sweet potatoes (about 2 lb), peeled and cubed
15 - 2 tbsp butter
16 - 1/4 cup milk
17 - Salt and black pepper, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Place sweet potatoes in a large saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes until tender.
03 - While sweet potatoes cook, heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 5 minutes until softened.
04 - Add garlic and mushrooms; cook for another 3–4 minutes until the mushrooms release their juices.
05 - Add ground beef, breaking it up with a spoon, and cook until browned.
06 - Stir in tomato paste, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in beef stock and mix well. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
07 - Drain the sweet potatoes and mash with butter, milk, salt, and pepper until smooth and creamy.
08 - Spoon the beef filling into a 9x9 inch baking dish. Spread the sweet potato mash evenly on top.
09 - Bake for 20–25 minutes until the top is slightly golden and the filling is bubbling.
10 - Let rest for 10 minutes before serving to allow flavors to meld.

# Insider Tips:

01 -
  • The sweet potato crust creates a naturally sweet contrast to the savory beef that feels like something youd order at a gastropub
  • Everything cooks in one pan before baking meaning less cleanup and more flavor development
  • It reheats beautifully and actually tastes better the next day when the flavors have had time to settle
02 -
  • Letting the filling simmer until thickened is crucial because a watery filling will make the sweet potato crust soggy
  • The sweet potato mash tends to be softer than regular potato mash so spread it gently to avoid mixing it into the beef layer
  • Letting the finished pie rest for 10 minutes before serving helps the layers set and makes serving much neater
03 -
  • Use a fork to create decorative ridges in the sweet potato mash before baking for extra crispy edges
  • Warm your milk before adding it to the mash for the smoothest texture
  • Toast your dried herbs in the pan for 30 seconds before adding the liquid to wake up their flavor

Go Back