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
Scale
- 2-3 lbs of sweet potatoes peeled and chopped
- 1 tablespoon olive oil
- 1 1/2 lbs lean ground turkey breast
- 1/2 medium white onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1/4 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 1/4 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
