Sweet Potato Shepherd’s Pie

A lighter take on a cozy classic—with a spirited island twist

If you’re craving something warm, hearty, and comforting—but still want to keep things on the lighter side—this Low-Carb Sweet Potato Shepherd’s Pie has you covered. Creamy mashed sweet potatoes replace the traditional topping, while Kōloa Spice Rum brings a rich, spiced depth to both the mash and the savory beef filling.

Perfect for a quick weeknight dinner or when you want to impress your family without straying from your low-carb goals. Because who says comfort food can’t be a little tropical, a little health-conscious, and a whole lot delicious!

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Servings: 6 generous portions

Ingredients

For the Sweet Potato Topping:

• 4 large sweet potatoes, peeled and cubed

• 1/4 cup butter (plus extra for greasing the pan)

• 2 tbsp Kōloa Spice Rum

• Salt and pepper, to taste

For the Filling:

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cups frozen mixed vegetables (peas, carrots, corn—or swap for low-carb veggies like green beans or bell peppers)

• 1 tbsp Kōloa Spice Rum (for deglazing)

• 1 tbsp tomato paste

• 1/2 cup beef or chicken broth

• 1 tsp dried thyme (optional)

• Salt and pepper, to taste

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Instructions

1. Prepare the Sweet Potatoes:
   Place sweet potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain and return to the pot. Mash with butter, Kōloa Spice Rum, and season with salt and pepper. Set aside.

2. Make the Filling:
   In a large skillet, brown the ground beef over medium heat, breaking it up with a spatula. Once nearly cooked through, add onion and garlic. Cook until softened and fragrant, about 5 minutes.

3. Deglaze & Build Flavor:
   Add Kōloa Spice Rum to deglaze the pan, scraping up any browned bits. Stir in tomato paste and broth, mixing well. Let simmer until slightly thickened. Add frozen veggies and thyme, then season with salt and pepper. Cook 3–5 minutes more.

4. Assemble the Pie:
   Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish with butter. Spread the meat and veggie filling evenly across the bottom. Top with mashed sweet potatoes, spreading all the way to the edges to seal in the filling.

5. Bake:
   Bake for 20–25 minutes until the top is slightly golden and bubbling around the edges. Let rest for 5 minutes before serving.

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Tips & Variations

• Lower the carbs further: Blend half mashed cauliflower into the sweet potatoes for an even lighter topping.

• Make it dairy-free: Swap the butter for olive oil or plant-based alternatives.

• Add richness: Stir in a little shredded cheese to the mash or sprinkle on top before baking.

• Meal prep friendly: Assemble in advance and refrigerate. Bake when ready to serve.

• Rum tip: The spice from Kōloa Spice Rum enhances both the mash and the filling—add a dash more to taste!

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Serving Suggestions

• Serve with a crisp green salad with citrus vinaigrette or a side of roasted green beans.

• Pair with a glass of unsweetened iced tea or a chilled Kōloa Spiced Rum cocktail for a cohesive island-inspired meal.

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Best With: Comfort food cravings, casual weeknight dinners, or impressing guests with a healthier twist

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Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.

Mahalo for being here!
This recipe is part of The Island Spirit Kitchen—where sweet, savory, and a little splash of rum come together beautifully.

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Mahalo nui loa
Nicole
The Island Spirit Kitchen