Sweet Potato Shepherd’s Pie (Instant Pot Option)

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Topping

4 medium – sweet potatoes

¼ tsp – salt

¼ tsp – pepper

⅓ cup – vegetable broth

¼ tsp – ground nutmeg (optional)

Base 

1 lb – Italian sausage

1 – 12 oz frozen mixed vegetables

1 – 10.5 oz cream of chicken

1 tsp – minced garlic

½ Tbsp – parsley flakes

¼ tsp – salt

¼ tsp – black pepper

¼ tsp – paprika

¼ cup – shredded Colby cheese 

1. Cook meat in a cast iron pan on medium heat for 10 minutes or until browned. During this time, peel sweet potatoes.
2. Add sweet potatoes, broth, salt and pepper to Instant Pot. Set to manual – high  for 12 minutes. 
3. Mix in vegetables, cream of chicken and remaining base ingredients to the Italian sausage. Mix and cook for 5 minutes. Spread ingredients evenly in the pan. Top with shredded cheese.
4. When sweet potatoes are done, manually release pressure. Mash potatoes and add ground nutmeg.
5. Pour potatoes over base. Set oven to broil (500 degrees) and bake for 10 minutes or until there’s a slight crisp to the top.

Notes

I use the Instant Pot to boil my sweet potatoes, but if you dont have an Instant Pot you may cut sweet potatoes in chunks, boil in hot water for 10-15 minutes, drain and then mash and add spices.