Chicken & Sweet Potato Shepherd’s Pie

The Cooking Light Bloggers’ Connection members were given a chance this weekend to put our own unique spins on some holiday recipes & crafts from The Chew.  My spin almost spiralled out of control when hubby was called in to do overtime, leaving me home without a car to get to the grocery store…

I ended up with a twist on Shepherd’s Pie that I will continue to make again and again… we loved it!
I had selected to put my own twist on Christine’s Shepherd’s Pie, since I hadn’t made it in a long time and it sounded like a perfect cold-weather dinner.  Having to make my Shepherd’s Pie totally with ingredients I had on hand was actually pretty simple.  I substituted ground beef for ground chicken (and beef broth for chicken broth), sweet potatoes for white potatoes and skipped the mushrooms and swapped corn for carrots.

Never, ever be afraid to switch up a recipe (okay, sometimes be afraid)… this time I lucked out, big time.

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  1. says

    Looks great! I am a big fan of switching up small things in recipes – sometimes it isn’t so great but sometimes you find a great new twist on a recipe!

  2. Anonymous says

    The receipe looks very tasty. I bet that the sweet potatoes made it very appetizing. I think it’s nice to add to receipes to make it your own.

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