A delicious and healthy sweet potato shepherd’s pie. This version features a hearty filling of ground turkey and vegetables, topped with a smooth and flavorful sweet potato layer. This ultimate comfort food is not only nutritious but also freezer-friendly. Plus, it’s both gluten-free and dairy-free!
I have always loved Shepherd’s Pie even as a kid. I also love sweet potatoes which is evident from all of my sweet potato recipes. Check out these sweet potato chips, air fryer sweet potato cubes, and kale sweet potato salad!
This sweet potato shepherd’s pie is simply meant to be! The filling is a savory, protein-packed blend of flavorful ground turkey, peas, and carrots, all simmered in a delicious herb-infused sauce. It’s then crowned with a smooth, fluffy sweet potato topping and baked to perfection until the edges turn golden and bubbly. It’s unbelievably GOOD!
It is the ultimate nutritious comfort food that is perfect for fall or winter! Plus you can make a double batch since it freezes and reheats so well.
You may also love this sweet potato gratin that is a great way to use up sweet potatoes.
What Is Shepherd’s Pie?
Shepherd’s pie is a classic, budget-friendly comfort dish made with a savory filling of minced meat (traditionally lamb), mixed with vegetables, and topped with mashed potatoes. Originally a Scottish recipe, it’s named for the shepherds who herded sheep, and it’s baked until golden and crispy. It’s a budget-friendly, easy meal that also makes a good amount of food.
Why You’ll Love This Shepherd’s Pie Recipe
- Easy, family-friendly meal – quick to whip up with a few simple budget-friendly ingredients.
- Diet and allergy-friendly recipe – this shepherd’s pie with sweet potato topping is gluten-free, dairy-free, egg-free, nut-free, and grain-free, whole30, and paleo.
- Great make-ahead meal – it stores, freezes, and reheats beautifully!
- Hearty and nutritious – the veggie + protein-packed filling and hearty sweet potatoes give you a healthy meal that is so satisfying.
Ingredients and substitutions
One of the best parts about this sweet potato shepherd pie recipe is that you only need a few ingredients that you likely have. I love to make it when I need to clean out the fridge. Here is what you’ll need!
- Sweet potatoes – you want to use whole, fresh sweet potatoes but you can also sub white potatoes if you prefer to. If you are using white potatoes then Yukon gold or russet potatoes work best!
- Ground turkey – lean ground turkey, 93/7 is what I used. You could also use ground beef or ground lamb if you want to make a more traditional shepherd’s pie.
- Frozen vegetables – I like the ease of using frozen veggies like peas and carrots or mixed vegetables straight from the freezer. You can also use fresh peas and carrots if you prefer, just make sure the carrots are cooked and no longer hard before you assemble the shepherd’s pie.
- Onion and garlic – are used to add even more flavor to the filling.
- Olive oil – extra virgin olive oil or avocado oil will work.
- Tomato paste – gives the filling a more hearty flavor.
- Worcestershire sauce – for that salty, meaty taste that is so comforting.
- Stock – is used to make the savory sauce for the meat and veggies to simmer in. You can use vegetable stock, chicken stock, or beef stock in this recipe.
- Seasoning – Italian seasoning, salt, and pepper are used to add another layer of flavor.
Get the complete list of recipe ingredients, instructions, and nutrition in the FREE printable recipe card located at the bottom of this post.
How to make sweet potato shepherd’s pie
- Make the mashed sweet potatoes. Peel and chop the sweet potatoes, then steam them for about 15 minutes. Once tender, add them to a high-speed blender with a bit of olive oil or butter, stock, salt, and pepper. Blend on high until smooth or mash in the pan for a chunkier filling.
- Cook the turkey veggie filling. Heat a pan with olive oil, add the ground turkey, season, and cook until browned. Stir in the onion and garlic, cooking for a few minutes until fragrant. Add the tomato paste, Worcestershire sauce, and stock, and seasoning then let it simmer briefly. Finally, toss in the veggies and cook until they’re tender and fully cooked.
- Assemble and bake. Spread the sweet potato evenly over the turkey and veggie filling. Bake for about 25 minutes, or until the top is golden and bubbly.
I like to spray the top with olive oil spray and sea salt right before baking to give it a little extra taste and texture. Then you can top it with fresh herbs after it is done baking.
You want to let it cool for a few minutes before serving then dig into it! I cannot wait for you to try this sweet potato shepherd’s pie!
Expert Tips For The Best Results
- Use a cast iron pan – I think a 10-inch cast iron pan is best. If you don’t have a cast iron pan then any heavy-bottomed, oven-safe pan will work.
- Blend the sweet potatoes – I found that blending the sweet potatoes before layering them on the shepherd’s pie made for not only a beautiful presentation but resulted in this nice, fluffy topping that is amazing! Note: make sure to blend them while they are hot so they absorb all the flavors and blend better.
- Make a double batch – this recipe freezes so well that you may as well make a double batch and freeze it for another quick meal in a pinch! See storing and reheating tips below!
Ways to serve sweet potato shepherd’s pie
You can enjoy this shepherd’s pie as a complete meal all in one pan or enjoy it with a side salad, biscuits, or more veggies like asparagus or broccoli for a veggie-packed delicious meal!
How to make ahead, store, and reheat shepherd’s pie
Make ahead – to make shepherd’s pie ahead, you can make the filling and top it with the sweet potatoes, cover it, and keep it in the fridge for up to 2 days before baking it off.
Storing – leftovers can be stored in an airtight container and kept in the refrigerator for up to 5 days. Reheat portions in the microwave until warmed through.
Freezing and reheating – I recommend making a double batch of this recipe but in 9×9 reusable, oven-safe pans. To freeze: make the filling in a pan on the stovetop, let it cool then transfer to your reusable, oven-safe pan, top it with the sweet potatoes, cover it, and freeze for up to 2 months. Reheating: Defrost overnight in the fridge, then bake as directed in this recipe. Or bake it straight from the freezer, covered with foil for 30 minutes, uncover and bake until golden and bubbly, about 15-20 more minutes.
FAQs
Is shepherd’s pie healthy?
Yes, this sweet potato shepherd’s pie is loaded with protein and fiber thanks to the turkey and veggies plus the sweet potato topping so you know you are getting a nutrient-rich meal all in one pan!
Are sweet potatoes good for you?
Sweet potatoes are packed with essential nutrients, including vitamins A and C, fiber, and antioxidants, which support immune function, and digestive health, and help reduce inflammation. They also have a low glycemic index, making them a great choice for maintaining stable blood sugar levels.
Can I use white potatoes in place of the sweet potatoes in this recipe?
Yes, you absolutely can use white potatoes in this recipe. I recommend using Yukon gold or russet potatoes.
More healthy meals to try!
- Healthy Ground Turkey Meatloaf
- Air Fryer Chicken and Potatoes
- Sheet Pan Chicken Sausage and veggies
- One Pot Turkey Chili
Did you try this sweet potato shepherd’s pie recipe? If you did, then please leave a rating and comment below. I would love to hear from you.
Print
Healthy Sweet Potato Shepherd’s Pie
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten Free
Description
This healthy sweet potato shepherd’s pie is a complete all-in-one pan meal you are going to love! This version is made with a hearty filling of turkey and veggies, topped with a layer of fluffy delicious sweet potatoes, and baked until golden and bubbly. It stores and reheats great and is also gluten-free and dairy-free!
Ingredients
- 2–3 lbs of sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- 1 ½ lbs lean ground turkey breast
- ½ medium white onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ¼ cup vegetable, chicken, or turkey stock
- 10oz frozen mixed veggies – I used peas and carrots
- Kosher salt
- Ground black pepper
- Italian seasoning
- Fresh rosemary or thyme – optional for topping
Instructions
Make the mashed sweet potatoes
- Peel and chop the sweet potatoes, add them to a steamer pot, and cook for about 15 minutes until tender. Transfer the potatoes to a high-speed blender, add ¼ cup stock, olive oil, salt, and pepper, and blend on high until smooth.
Make the turkey veggie filling, assemble and bake
- Preheat the oven to 375°F.
- Heat a cast iron pan to medium heat, add the oil, then add the ground turkey breaking it up in the pan. Season the meat with salt and pepper, and cook for 4-5 minutes. Add the onion and garlic, toss and cook for 2 more minutes then add the tomato paste, stock, Worcestershire sauce, Italian seasoning, and more salt and pepper. Toss everything together then add in the peas and carrots.
- Cook until the peas and carrots are soft, about another 2-3 minutes.
- Then top the filling with an even layer of sweet potatoes, and season the top with more salt and pepper, if desired.
- Bake the shepherd’s pie for 20-25 minutes until the edges are bubbly and the top is golden.
Serve
- Remove the shepherd’s pie from the oven and allow it to cool for 10 minutes before topping and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave until heated through.
- Make ahead – make the shepherd’s pie up to baking it but don’t bake it. Allow it to cool, cover it with foil or plastic wrap and keep it in the refrigerator for up to 2 days before you bake and serve it.
- Freezing and reheating – to freeze this shepherd’s pie, make it up to before you bake it. Cover it well and store it in the freezer for up to 2 months. Reheating – defrost it overnight in the fridge then bake as directed in this recipe. To cook from frozen, bake covered with foil for 30 minutes, uncover and bake for another 15-20 minutes.
- Prep Time: 15
- Cook Time: 25
- Category: Healthy Dinner Ideas
- Method: Oven
- Cuisine: American
Great recipe. My husband said “ you can make that again. I loved it too.
Hi Vick, I am so glad you both liked it!
I have used this recipe several times. My family loves it! The only change I make is to use Impossible ground vegetarian meat instead of the ground turkey. We really limit the meat we eat. I love the sweet potato instead of yellow or russet potatoes for the topping. Beautiful color and flavor. Thank you for this recipe. It is part of my winter meal rotation. It’s a keeper!!
Thank you Laura, I am so glad you liked it! Great idea to make it vegetarian.