I don’t know about you, but when the cooler months of fall hit, I want something warm and filling for dinner. If that meal can have an autumn-y flavor to it, all the better! That’s where this Sweet Potato Shepherd’s Pie comes into play. This dish has all of the hearty ingredients we all love about the original, but with a little bit of a twist.

As you probably already guessed, that twist is sweet potatoes instead of regular mashed potatoes. Don’t get me wrong, I still love traditional Shepherd’s Pie, but I might be making this sweet potato version instead from now on. Yeah, it’s that good.

The prep work for this meal is a little more involved than some of our other dishes, but we’ve made some shortcuts to cut down on the time it takes to prepare. You’ll start by peeling and chopping the sweet potatoes. Place them in a large saucepan with just enough water to cover, and bring everything to a boil, cooking for about 10 minutes. Drain and mash the potatoes, adding salt, pepper, and Italian seasoning.

Yes, using boxed mashed potatoes would be easier, but trust me on this one, mashing the sweet potatoes by hand is so worth the few minutes of extra effort! The rest of the recipe is a piece of cake. Or, you know, a piece of Sweet Potato Shepherd’s Pie.

Sauté onions and garlic, then add ground beef and cook until browned. Stir in tomato paste, oregano, paprika, salt and pepper, and beef broth. Let everything simmer for a few minutes until the liquid is reduced, then stir in frozen veggies. Once everything is heated up, spread the beef/veggie mixture into a baking dish and top with mashed sweet potatoes.

Bake at 375° for 25 minutes, then take out and let rest before serving. This meal is as hearty as it looks, and just as tasty, too! Check out the recipe and full ingredient list below.