About the Recipe
Cozy, hearty, and packed with fall flavors—this Healthy Fall Harvest Shepherd’s Pie swaps in sweet potatoes, cinnamon, nutmeg, kale, and spinach for a nourishing twist on a comfort food classic. 🍂✨
Ingredients
2 lbs lean ground beef
1 (12–16 oz) bag frozen chopped kale
1 (12–16 oz) bag frozen chopped spinach
6 large sweet potatoes
2 garlic cloves
1/4 cup of butter
1/4 cup of coconut milk
1 tsp cinnamon
½ tsp nutmeg
1 tbsp garlic powder
1/2 tsp cumin
1/2 tbsp rosemary
1/2 tbsp thyme
1–2 tbsp olive oil or avocado oil (for cooking)
Salt & pepper, to taste
1. Make the Sweet Potato Mash
Peel and chop the sweet potatoes into chunks.
Boil in salted water until fork-tender (about 15 minutes).
Drain and mash until smooth.
Stir in butter, milk, cumin, garlic powder, cinnamon, nutmeg, salt and pepper to taste. Set aside.
2. Cook the Filling
In a large skillet, warm a drizzle of oil over medium heat. Add minced garlic, cook until fragrant.
Add the ground beef, salt, thyme and cook until browned, breaking it up with a spoon. Drain any excess fat if needed.
Stir in the kale and spinach. Cook until tender and any liquid evaporates.
Season with salt and pepper.
3. Assemble the Pie
Preheat oven to 375°F (190°C).
Spread the beef, kale, and spinach mixture evenly into a casserole dish.
Spoon the sweet potato mash over the top and spread into an even layer.
Top with rosemary.
4. Bake
Bake uncovered for 25–30 minutes, until the top is lightly golden.
5. Serve
Let cool slightly before serving. Enjoy your cozy, nourishing fall dinner!
Tips & Variations 🌿
Make it Dairy: Stir in a splash of milk or cream into the mashed sweet potatoes for extra creaminess.
Switch up the protein: Try ground turkey, chicken, or even lentils for a plant-based version.
Add more veggies: Diced carrots, onions, or peas can be sautéed with the beef for even more flavor and texture.
Meal prep friendly: This dish reheats beautifully and can even be frozen for later.