Curried* Sweet Potato Shepherd’s Pie – A new twist on a classic

Updated: Mar 27, 2020

Our first week at Vita Health was a success! BUMP Beef + Plant Blend flew off the shelves so quickly that we’ve already filled a second order. Thank you all for the support with this launch, especially in light of the changes we’ve all had to make to our normal routines.

We are going to be uploading regular blog posts with recipes to help you keep things fresh and interesting in the kitchen since we’re all eating at home more than usual these days.

Below is the recipe for BUMP - Curried Sweet Potato Shepherd’s Pie. We like to think of this as comfort food with a twist. The recipe was created by Red River Culinary Arts students and is both delicious and jam packed with vegetables. You can feel free to swap out any of the veggies based on your own preferences, or to use up what you happen to have in the freezer or pantry. With the crispy sweet potato mash on top, we promise this is a recipe that will make the whole family happy.

When you make this yourself, be sure to snap a picture and tag us on Instagram. If you have any questions or comments about BUMP Beef + Plant Blend, please email us at; We love to hear what you are thinking!

The Ingredients

The Base

· 1 lb of Bump Beef + Plant Blend

· 1 tbsp olive oil

· 2 ½ cups low sodium beef stock

· 1 small yellow onion, small dice

· 5 cloves minced garlic

· 2 medium tomatoes, small dice (canned work in a pinch)

· 1 cup snow peas, cut in half on a bias (frozen peas or edamame are great substitutes if needed)

· 1 large carrot, small dice

· 1 cup corn kernels, frozen

· ½ tbsp cumin, ground

· 1 tsp coriander, ground

· 1 tsp paprika, ground

· ½ tbsp turmeric

· 1 tsp sea salt

· 1 tsp pepper

· 1 tbsp corn starch

· ¼ cup cold water

Whipped Sweet Potatoes

· 2 large (750 g) sweet potatoes

· 2 tbsp un-salted butter

· ½ tsp cumin, ground

· ½ tsp coriander, ground

· ½ tsp paprika

· ½ tsp sea salt



1) Heat oil in a large high sided sauté pan over medium-high heat. Add onion and cook, stirring occasionally until onions are translucent. Add the ginger and garlic, cook for an additional 3 minutes until fragrant.

2) Add the BUMP to the pan and continue to cook over medium-high heat. Stirring to break up into small pieces until browned. Reduce the heat to medium, and the tomatoes, carrots, snow peas, and corn.

3) As the vegetables cook, add cumin, coriander, paprika, sea salt, pepper, and turmeric.

4) Add the beef stock, reduce the heat to low and allow the simmer until the carrots begin to soften, about 10 minutes.

5) In a small bowl whisk together corn starch and cold water until combined. Stir in corn starch mixture into simmering filling to thicken. The BUMP filling should be thickness of gravy. If the mixture is thin, simmer until thickened.

Whipped Sweet Potatoes:

1) Peel the sweet potatoes and cut into approximately 2-inch cubes. Add them to large pot of cold water and bring to a simmer over high heat.

2) Continue to simmer until the sweet potatoes are cooked. The sweet potatoes are cooked easily pierced with a fork.

3) Strain sweet potatoes and add them into a bowl of a stand mixer, add butter spices, and salt. Whip on high for 5 minutes until smooth. If a stand mixer in unavailable, mash sweet potatoes by hand using a potato masher.

Assembly and Cooking:

1) Preheat oven to 400°F (200°C). In a 9x9 casserole dish spread the filling evenly over bottom.

2) Transfer the whipped sweet potatoes into a piping bag fitted with a star tip and pipe individual dots evenly on top of the filling. This will give the sweet potatoes a crispy exterior. You can also spread the mash on top with a rubber spatula and rough it up with a fork.

3) Bake for 30 minutes or until slight browning occurs and the sauce is bubbling at the edges of the pan.

*The term "curry" carries a lot of baggage with it, and a curried shepherd's pie recipe could be a case study in global trade, colonialism, and cultural adaptation and appropriation. We'd encourage you to learn about the Indian origins of the spices used in this recipe. A super accessible place to start is Season 2 - Episode 2 of David Chang's "Ugly Delicious" appropriately titled, "Don't Call it Curry".

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