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Sweet Potato and Turkey Shepherd's Pie

This sweet potato and turkey shepherd's pie is the ultimate comfort food: simpler and easier to make than a traditional one, and healthy, too!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 servings
Calories: 341 kcal
Course: Dinner
Cuisine: British

Ingredients

  • 2 lbs. sweet potatoes peeled and cut into chunks (about 2 large)
  • 6 tablespoons butter divided, plus more for greasing baking dish, see notes
  • 1 onion diced
  • 1.5 - 2 lbs. ground turkey
  • 2 tablespoons tomato paste or ketchup, optional
  • 1 cup broth (I used beef better than boullion, see notes)
  • 2 tablespoons cornstarch mixed with ¼ cup water to make a slurry
  • 12-16 oz. mixed frozen veggies
  • 1 cup milk
  • kosher salt and black pepper to taste

Instructions

    Cup of Yum
  1. Cook the sweet potatoes. Place cubed sweet potatoes in a steamer basket fitted over about 1" of water. Cover and steam for about 20 minutes, or until they are tender (the smaller they are in size, the shorter they will take to cook).
  2. While the sweet potatoes are cooking, melt two tablespoons of the butter in a large skillet over medium-high heat. Sauté the chopped onion for 3-5 minutes until softened and browned. Add the ground turkey and break apart with a wooden spoon, cooking until turkey is browned and cooked through (about 5 minutes). Add the tomato paste (2 tablespoons) or ketchup, if using, stir to coat and heat for another minute or so.
  3. Pour in the broth (1 cup) and the cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup water). Heat until thickened (1-2 minutes), stirring frequently. Stir in the frozen mixed veggies (straight from the bag, no need to defrost) and continue to cook until heated through. Turn off heat. Taste and season with salt and pepper as needed.
  4. When sweet potatoes are done steaming, remove from steamer and mash in a large bowl with a potato masher with 2 tablespoons more butter, the milk (1 cup), and salt pepper to taste.
  5. Transfer the cooked turkey and veggies mixture to a buttered (or otherwise greased) casserole dish, then top with the mashed sweet potatoes. When spreading out the potatoes, try to create a texture of the surface with a spoon, rather than perfectly smooth it (this will create more crispy parts and rustic texture). Drizzle with the remaining 2 tablespoons of butter, melted.
  6. Bake at 375 degrees for 30-40 minutes, or until beginning to brown on top and heated completely through. Allow to cool for at least 5-10 minutes before serving, for best results.

Notes

  • To peel or not peel the sweet potatoes: The peels are completely edible and have nutrients and fiber - if you like, leave them on! I opted for a smoother texture by peeling the sweet potatoes before cutting into chunks.
  • To make ahead: assemble the shepherd's pie and refrigerate for up to 2 days or freeze. When ready to cook, defrost overnight in the fridge if frozen, and cook according to directions. The total time may take longer since it will start from cold.
  • To make dairy-free: Use a plant-based milk and ghee or vegan butter instead of regular butter.
  • To make paleo/whole30: Use broth instead of milk in the mashed sweet potatoes, omit the cornstarch or use arrowroot powder instead, and use ghee instead of butter.

Nutrition Information

Calories 341kcal (17%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 73mg (24%) Sodium 361mg (15%) Potassium 862mg (25%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 19424IU (388%) Vitamin C 11mg (12%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 36g 12%
Protein 25g 50%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 73mg 24%
Sodium 361mg 15%
Potassium 862mg 18%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 19424IU 388%
Vitamin C 11mg 12%
Calcium 95mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.