Sausage and Sweet Potato Shepherd's Pie

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1/2 pound sweet potatoes, peeled (cut into 2-inch chunks)
1 ounce unsalted butter
2 tablespoons maple syrup
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 onions, chopped
1 large clove garlic, finely chopped
1 cup frozen petit peas
1 cup frozen corn kernels
2/3 cup heavy cream
1/2 teaspoon curry powder
hot sauce, to taste


  1. Boil the potatoes in a large saucepan of salted water. Drain, return to the pan and stir over medium heat until excess moisture evaporates, about 5 minutes. Add the butter and syrup and mash until smooth. Season to taste with salt and pepper.

  2. Preheat oven to 350°

  3. In a large sauté pan, heat the oil. Add the onions and garlic and sauté until translucent, about 5 minutes. Remove from heat and stir in the remaining ingredients.

  4. Transfer sausage mixture to a buttered deep pie dish. Spoon mashed sweet potatoes over the sausage mixture, using a spoon to smooth the top. Bake until heated through and potatoes begin to brown around edges, about 45 minutes. Let stand 10 minutes before serving.