Southern Shepherd's Pie
Serves: 4
  • 3 large Sweet Potatoes
  • 4 tbsp. Butter
  • 2 tbsp. Heavy Cream
  • 1 lb. cooked Chicken (I used this recipe)
  • 1 Sweet Onion, chopped
  • 1 cup matchstick Carrots
  • Olive Oil, as needed
  • ½ cup Blue Cheese Crumbles
  • Cilantro, for garnish
  • BBQ Sauce, for serving (optional)
  • Note: You can substitute with what you have here. This recipe would taste delicious with ground beef or turkey as the base, and if you have some frozen peas... toss them in! Recipes on are meant to minimize waste and use what you have on hand.
  1. If you're using crockpot chicken in this dish, start your crockpot 6-8 hours prior to assembling this dish. If you're grilling the chicken, grill it first, shred and set aside.
  2. Bake Sweet Potatoes in a 350F oven, covered, for 45 minutes to an hour. Remove from heat and let cool for 10 minutes. Carefully peel the skin off and place flesh in a medium sized mixing bowl. Smash with a fork and mix together with Butter and Heavy Cream until well combined. Set aside. Turn heat up to 400F.
  3. Chop and saute Onion and Carrots in a dab of Olive Oil for 6-8 minutes, or until fully cooked. (Helpful Hint: The grocery store sells Carrots already in matchsticks. Buy those and save yourself some time.) Set aside.
  4. Spoon the Sweet Potatoes into a large ziplock bag. Cut the bottom right tip off and use this as a piping bag for creating the pillows.
  5. Add Chicken to a greased, oven-proof skillet. Next layer the Onions & Carrots and top with pillows of Sweet Potatoes.
  6. Sprinkle with Blue Cheese Crumbles and bake, uncovered, for 20 minutes or until cheese is slightly browning.
  7. Remove from oven and sprinkle with chopped Cilantro. Serve immediately with BBQ sauce on the side.
Recipe by Slice of Jess at