Quick Curried Shepherd's Pie with Sweet Potato Crust


Cooking Time

50 minutes



Serves Up To


Nutrition Information

Total Fat16g
Total Carbohydrates36g
Dietary Fiber7g

Comfort food with a twist – a zip of curry and a layer of sweet potatoes breathe new life into this classic. For a vegetarian version, omit beef and add 2½ cups thawed, cubed hash browns. Convenience tip: look for prepared, mashed sweet potatoes in the refrigerator aisle at your grocery store.

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  1. Preheat oven to 450°F.

  2. Place beef, onions and carrots in a large skillet over medium-high heat; cook 5 minutes or until browned. Add garlic; cook 1 minute. Stir in curry powder, cook, stirring, 1 minute.

  3. Combine ¼ cup almondmilk and cornstarch in a small bowl with a whisk. Add cornstarch mixture, remaining almondmilk, tomato paste, salt and pepper to pan. Bring to a boil and cook 2 minutes or until thickened, stirring frequently. Remove from heat; stir in peas.

  4. Place beef mixture in a 9” deep dish pie plate. Top evenly with mashed sweet potatoes. Bake at 450°F for 20 minutes or until heated through and potatoes are beginning to brown.

  5. Refrigerate leftovers.


  • 1 lb. lean ground beef OR lamb
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • 2 garlic cloves; minced
  • 1 tsp. curry powder
  • 2 cups Almond Breeze Original (or Unsweetened) almondmilk; divided
  • 2 tsp. cornstarch
  • 2 Tbsp. tomato paste
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1½ cups frozen green peas
  • 1 package (24 oz.) prepared mashed sweet potatoes

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