Sweet Potato Shepherd's Pie (With Ground Turkey)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
6
-
Calories
291 kcal
-
Course
Main Course
-
Cuisine
North American, Irish
Sweet Potato Shepherd's Pie (With Ground Turkey)
Description
The recipe starts by boiling peeled sweet potato cubes until tender, then mashing them with olive oil for a creamy, naturally sweet topping. Simultaneously, ground turkey is cooked in an oven-safe skillet with diced onions, carrots, and celery until softened. Herbs and cornstarch are added to season and thicken, followed by chicken or turkey stock and peas for moisture and texture. The filling simmers until combined.
The mashed sweet potatoes are spread evenly over the meat and vegetable filling, optionally dusted with paprika, then baked at 400°F until the top forms a gentle crust and the filling bubbles around the edges. The final dish balances the sweet, soft potato layer with the seasoned, tender turkey and vegetables beneath.
This shepherd's pie serves well as a wholesome dinner option. The sweet potatoes add a subtle sweetness and vibrant color, complementing the savory herb-infused filling. It can be paired with a simple salad or steamed greens for a complete meal.
The dish can be made ahead and refrigerated before baking, reheated in portions or as a whole, and even frozen either before cooking or after baking in individual portions. Use airtight containers for freezing and consume within three months for best quality.
Ingredients
- 1 sweet potato peeled and cubed (six cups, large
- 2 tablespoon olive oil
- 1 pound ground turkey lean
- 1 onion diced
- 2 carrot chopped (one cup
- 2 celery chopped, ribs
- 2 tablespoons cornstarch
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup chicken stock or turkey stock
- 1 cup pea
Instructions
- Place the sweet potato cubes in a pot and add enough water to cover them
- Boil the sweet potatoes until they are fork tender, then drain and mash them with one tablespoon of olive oil.
- In an oven safe skillet, heat one tablespoon of the olive oil
- Add the carrots, onion, and celery and cook
- Preheat oven to 400°
- In an oven safe skillet, heat one tablespoon of olive oil over medium high heat.
- Add carrots, celery, and onion to the skillet and cook, stirring, until softened, about 5 minutes
- Stir in the cornstarch, rosemary and thyme
- Add the ground turkey, salt, and pepper to the skillet and cook, breaking up with a spoon until no longer pink, about 5 minutes.
- Add the chicken stock and stir to combine completely
- Stir in the peas and remove from heat
- Using a spatula, smooth the mashed sweet potatoes over the filling evenly to cover.
- Sprinkle with paprika (optional)
- Bake for 30 minutes or until the potatoes form a crust and the filling is bubbling
- Allow the shepherd's pie to cool for about 5 minutes before slicing.
Notes
- You can assemble this shepherd's pie up to a day ahead and keep it refrigerated until baking.
- Reheat individual portions in the microwave or the whole dish in the oven at 350°F for 15-20 minutes.
- Freeze the whole unbaked pie or cooled baked portions in airtight containers for up to 3 months.
- This recipe works well for meal prep due to its freezer-friendly nature and easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 291kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 332mg | 14% |
| Potassium | 854mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 22485IU | 450% |
| Vitamin C | 16mg | 18% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
