Sweet Potato Shepherd's Pie

This savory sweet potato shepherd’s pie is a cozy fall twist on the classic. Made with sausage, apples, Swiss chard, and a creamy sweet potato topping, it’s flavorful, colorful, and perfect for autumn dinners or holiday gatherings.

Course Dinner

Cuisine American

Recipe Type Apples, Fall, Pie, Pork, Sausage, Served Hot, Skillet Dishes, St. Patrick's Day

Skill Level Easy

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 669kcal

Author Angela G.

Equipment

cast iron skillet
2 pie pan or use one large casserole dish

Ingredients

8 medium sweet potatoes
½ cup sour cream
2 tablespoon butter
2 lbs sage pork sausage 2 chubs
4 apples diced
½ onion diced
4 cups chopped Swiss chard
salt & pepper to taste
¼ cup walnuts lightly toasted

Instructions

Mash sweet potatoes. 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).
Layer cooked sausage, apples and onions, Swiss chard then mashed sweet potatoes into two pie pans. Top with toasted walnuts.

Notes

Feel free to use pecans or other nuts in place of pecans if you prefer.
Spinach can be used in place of Swiss chard.

Nutrition