Nothing beats the cozy hug of a steaming skillet cottage pie with sweet potato topping after a long day. I’ve been making this hearty dish for years—first as a broke college student needing budget-friendly meals, now as a mom sneaking veggies into my kids’ dinners (they never suspect the sweet potatoes!). The magic happens all in one pan, from browning the beef to baking that golden topping. After testing dozens of versions, I landed on this perfect balance of savory filling and slightly sweet mash. Trust me, this skillet meal solves the “what’s for dinner” dilemma with minimal cleanup and maximum comfort.
Why You’ll Love This Skillet Cottage Pie with Sweet Potato Topping
This isn’t just another weeknight dinner—it’s a hug in a skillet. Here’s why it’s become my go-to:
- Comfort in every bite: That rich beef filling under a blanket of creamy sweet potatoes? Pure coziness.
- One-pan wonder: Brown, simmer, and bake all in the same trusty skillet (less dishes = more happiness).
- Sweet potato magic: Packed with vitamins and natural sweetness that even picky eaters adore.
- Freezer superhero: Make a double batch—it reheats beautifully for those “can’t cook” nights.
- Family-approved flavor: My kids lick their plates clean (and don’t notice all those hidden veggies!).
Ingredients for Skillet Cottage Pie with Sweet Potato Topping
Gathering everything for this cozy dish is a breeze—I bet you have half these ingredients in your kitchen right now! Here’s what you’ll need, split between that luscious beef filling and the dreamy sweet potato blanket on top.
For the Filling
- 1 lb lean ground beef (85/15 works great—just enough fat for flavor without greasiness)
- 1 large onion, diced (my secret? Yellow onions for sweetness!)
- 2 carrots, diced (no need to peel if they’re organic—extra fiber!)
- 2 cloves garlic, minced (or 1 tsp pre-minced from the jar when I’m lazy)
- 1 cup frozen peas (straight from the freezer—no thawing needed)
- 1 tbsp tomato paste (that little can in your fridge will last forever)
- 1 cup beef broth (low-sodium if you’re watching salt)
- 1 tsp Worcestershire sauce (the umami booster!)
- Salt and pepper to taste (I use about ½ tsp salt and ¼ tsp pepper)
For the Sweet Potato Topping
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces (uniform size = even cooking)
- 2 tbsp butter (salted or unsalted—just adjust seasoning accordingly)
- ¼ cup milk (any kind works—I’ve used almond milk in a pinch!)
See? Nothing fancy—just honest ingredients that turn into magic together. Pro tip: Cube those sweet potatoes first so they can boil while you work on the filling. Multitasking for the win!
How to Make Skillet Cottage Pie with Sweet Potato Topping
Alright, let’s get cooking! This skillet cottage pie comes together in three simple stages – and I promise, each step is as satisfying as the last. You’ll have that golden-topped beauty on the table before you know it.
Prep the Sweet Potato Topping
Start with your cubed sweet potatoes in a large pot of salted boiling water – just like making mashed potatoes. They’ll need about 15 minutes to become fork-tender (test a cube at 12 minutes if your pieces are small). Drain them well – I give the colander a good shake to get rid of excess water.
Now for the fun part: mashing! Add the butter first so it melts into the hot potatoes, then pour in the milk gradually as you mash. I like mine slightly chunky for texture, but go smooth if that’s your preference. Cover the bowl with a lid or foil to keep the mash warm while you work on the filling.
Cook the Filling
Heat your oven-safe skillet over medium heat and add the ground beef. Break it up with a wooden spoon as it browns – about 5 minutes should do it. Here’s my trick: tilt the skillet and spoon out any excess grease (your waistline will thank you later).
Toss in the onions and carrots, stirring occasionally until they soften – about 3 minutes. The garlic goes in last (just 30 seconds!) so it doesn’t burn. Now for the flavor boosters: tomato paste, Worcestershire sauce, beef broth and frozen peas. Scrape up all those delicious browned bits from the bottom as everything simmers together for 10 minutes. The liquid should reduce slightly – that’s your cue it’s ready.
Assemble and Bake
Spread the beef mixture evenly in the skillet – I use the back of a spoon to create a flat surface. Now dollop that gorgeous sweet potato mash on top and gently spread it out to cover everything. A fork makes pretty ridges that’ll get nice and golden in the oven.
Bake at 375°F (remember to preheat while prepping!) for 20 minutes until the edges are bubbly and the topping has those perfect caramelized spots. If you’re feeling fancy, broil for the last 2 minutes – just keep an eye on it! Let it sit for 5 minutes before serving (trust me, this prevents the filling from oozing everywhere).
Now comes the best part: digging into those layers of savory beef and sweet, creamy topping. Dinner is served!
Tips for the Best Skillet Cottage Pie with Sweet Potato Topping
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I get seconds?” delicious:
- Blot that beef: After browning, press a paper towel on the meat to soak up extra grease—your filling won’t be watery.
- Smooth operator: Mash the sweet potatoes while they’re piping hot—they’ll absorb the butter and milk better for silkier texture.
- Crispy crown: For a restaurant-worthy finish, broil for the last 2 minutes (watch closely—it goes from golden to burnt fast!).
- Patience pays: Let it rest 5 minutes before serving. I know it’s hard, but this keeps the layers picture-perfect.
Ingredient Substitutions and Variations
Sometimes you’ve got to improvise with what’s in the fridge—I’ve made this skillet cottage pie more ways than I can count! Here are my favorite swaps that still deliver that cozy comfort:
- Ground turkey or chicken for beef: Lighter but still delicious—just add an extra tbsp of olive oil when browning since poultry’s leaner. The flavor will be milder, so I bump up the Worcestershire to 2 tsp.
- Parsnips or celery for carrots: My winter version! Parsnips add earthy sweetness, celery gives a fresh crunch. Use about 1 ½ cups diced.
- Cauliflower mash for sweet potatoes: Steam 1 medium head (cut into florets) instead. It’ll be less sweet but still creamy—add an extra tbsp butter and a pinch of nutmeg to compensate.
- Butternut squash topping: Roast 3 cups cubed squash instead of boiling—it caramelizes beautifully. Texture will be slightly stringier but packed with flavor.
- Mushroom lovers: Replace half the beef with 8 oz chopped cremini mushrooms. They soak up all that savory broth like little sponges!
One warning: if using frozen veggies instead of fresh, add them only during the last 2 minutes of simmering (they’ll turn to mush otherwise). The beauty of this dish? It’s practically begging for your personal twist—have fun with it!
Serving and Storing Skillet Cottage Pie with Sweet Potato Topping
This cozy skillet meal deserves the perfect presentation—I love serving it right in the pan for that rustic charm (plus, fewer dishes to wash!). Here’s how I make it shine:
Perfect pairings: A crisp green salad cuts through the richness beautifully—my go-to is baby spinach with apple slices and walnuts. For carb lovers, warm crusty bread soaks up every last bit of that savory filling. In winter, I’ll add roasted Brussels sprouts—their caramelized edges complement the sweet potatoes perfectly.
Storing leftovers: Let the pie cool completely before covering tightly with foil or transferring to an airtight container. It keeps like a dream:
- Fridge: 3 days max—any longer and the potatoes get watery
- Freezer: Up to 3 months! I portion it into individual servings for easy reheating
Reheating magic: For fridge leftovers, cover with foil and bake at 350°F for 15-20 minutes until heated through. Frozen? Thaw overnight in the fridge first, then bake covered for 25 minutes. The broiler trick (1-2 minutes uncovered at the end) brings back that gorgeous golden top!
Pro tip: Label freezer bags with the date—future you will be grateful when digging through the frozen meals. Trust me, this pie tastes even better the next day as the flavors meld together!
Skillet Cottage Pie with Sweet Potato Topping FAQs
Over the years, I’ve gotten the same few questions popping up about this cozy skillet pie—here are the answers straight from my kitchen to yours!
Can I make it ahead?
Absolutely! Assemble everything in the skillet (right up to baking), cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake straight from the fridge—just add 5-10 extra minutes since it’s cold. Perfect for stress-free entertaining!
Can I use regular potatoes?
You bet! Russets or Yukon Golds work great—just adjust the milk in your mash since they’re less moist than sweet potatoes. Start with 2 tbsp milk and add more as needed. The flavor will be more traditional, but still delicious.
Is it gluten-free?
Almost! Just check your Worcestershire sauce—some brands contain malt vinegar. I use Lea & Perrins gluten-free version. Everything else is naturally GF, making this a crowd-pleaser for various diets.
Nutritional Information
Here’s the scoop on what’s nourishing you in every bite of this skillet cottage pie! (Disclaimer: These are estimates—your exact numbers may vary based on ingredient brands and tweaks.) Per generous serving:
- 380 calories – hearty enough to satisfy, but won’t weigh you down
- 22g protein – thanks to that quality ground beef keeping you full for hours
- 42g carbs – mostly from the nutrient-packed sweet potatoes (not empty calories!)
- 14g fat – we kept it reasonable by draining excess grease
Bonus nutrients you’re getting: a whopping 370% of your daily vitamin A (hello, sweet potatoes!), plus 15% of your iron and 7g fiber from all those veggies. Not bad for comfort food, right? For lower sodium, just use low-salt broth and go easy on added salt—the Worcestershire packs plenty of flavor already!
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Irresistible Skillet Cottage Pie with Sweet Potato Topping in 5 Steps
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A comforting skillet cottage pie topped with creamy sweet potato mash, perfect for a hearty meal.
Ingredients
- 1 lb ground beef
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk
Instructions
- Preheat oven to 375°F.
- Boil sweet potatoes until tender, then mash with butter and milk. Set aside.
- In a skillet, brown ground beef over medium heat. Drain excess fat.
- Add onion, carrots, and garlic. Cook until softened.
- Stir in tomato paste, beef broth, Worcestershire sauce, peas, salt, and pepper. Simmer for 10 minutes.
- Spread the beef mixture evenly in the skillet.
- Top with mashed sweet potatoes.
- Bake for 20 minutes until the top is slightly golden.
Notes
- Use lean ground beef for less grease.
- Swap sweet potatoes with regular potatoes if preferred.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
Keywords: cottage pie, skillet meal, sweet potato, ground beef