This Shepherd's pie swaps out ingredients to create a new flavor profile. Plus the color is just so pretty for fall!
Are you adventurous when it comes to flavor combinations?
Then you're going to be wild about this spin on classic Shepherd's Pie. Which is also very good of course!
★ Why You'll Love this Recipe ★
This recipe has a distinctively fall vibe.
Firs, this dish uses apple in a creative way. So if you've got some apples and you're kind of bored with apple dumplings, apple pie, etc. How about trying apples in savory dish?
Sweet potatoes are also typically a hot commodity in the fall. The earth flavor and bright orange color just fits right in.
So we're using those pretty orange sweet potatoes instead of regular potatoes, layering in sage flavored sausage to replace ground beef and apples and Swiss chard to replace peas and carrots.
So simple! Yet, a complete transformation.
★ Tips & FAQs ★
What type of pan is best for this recipe?
A 12" cast iron skillet works beautiful. It's the perfect size and is oven-safe.
If you don't have a large cast iron skillet, you can use a deep dish pie pan instead.
★ More Recipes You'll Love ★
In the mood for more fall dishes?
Browse all my fall recipes and be sure to Pin your faves for later.
How about them apples?
Sweet Potato Shepherd's Pie
- 8 medium sweet potatoes
- 2 lbs sage pork sausage 2 chubs
- 4 apples diced
- ½ onion diced
- 4 cups chopped swiss chard
- salt & pepper to taste
- ½ cup sour cream
- 2 tablespoon butter
- ¼ cup toasted walnuts
- Boil sweet potatoes until soft all the way through. Drain and return to pot. Add sour cream, butter and salt and pepper to taste. Beat until smooth then keep lid on to retain warmth.
- Brown sausage in a large skillet. When cooked through remove sausage, reserving dripping in pan. Keep sausage in a warm spot.
- Add diced apples and onions to the sausage drippings. Cook until softened and onions are translucent. Remove and set aside in a warm spot.
- Cook down Swiss chard in skillet (about 2-3 minutes).
- In two pie pans layer cooked sausage, apples and onions, Swiss chard then mashed sweet potatoes. Top with toasted walnuts.