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Turkey Sweet Potato Shepherd's Pie

Shepherd's pie filled with ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 250 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1-1/2 lbs sweet potatoes (peeled, diced)
  • 1 lb 93% lean ground turkey
  • 3 cloves garlic
  • 1 tsp olive oil
  • 1/2 cup 1% milk (or rice/oat milk for dairy-free)
  • 1 medium onion (diced)
  • 1/4 cup chicken broth*
  • 1 celery stalk (chopped)
  • 2 tbsp reduced-fat sour cream (or dairy-free cream)
  • 1 parsnip (diced)
  • Kosher salt and pepper to taste
  • 2 cloves garlic (diced)
  • 8 oz mushrooms (diced)
  • 10 oz frozen mixed vegetables
  • 2 tbsp flour (or gluten-free flour like cup4cup)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce 
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. For the sweet potatoes: Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, milk, sour cream, salt and pepper.
  3. For the filling: In a large skillet brown the ground turkey about 5 minutes; season with salt and pepper. When cooked, set aside on a plate.
  4. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
  5. Add garlic and mushrooms; sauté another 3-4 minutes. Add the flour, salt and pepper and mix well.
  6. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer covered on low about 5-10 minutes, until thickened.
  7. In 6 oven safe individual oven safe dishes (or a 9 x 12 baking dish) spread 1 cup of the meat mixture on the bottom of each dish.
  8. Top each with 1/2 cup mashed sweet potatoes.
  9. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. (If making ahead you can freeze at this point**).
  10. Bake 20 to 30 minutes or until potatoes turn golden and the filling is heated through. If baking in a large casserole dish, add more time as needed to heat through.
  11. Remove from oven and let it cool 10 minutes before serving.

Notes

  • *Check labels for gluten free.
  • ** If making ahead and freezing, thaw overnight in the refrigerator. When baking add more time as needed to heat through.

Nutrition Information

Serving 1individual pie Calories 250kcal (13%) Carbohydrates 34g (11%) Protein 16.5g (33%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 43mg (14%) Sodium 304mg (13%) Fiber 6g (24%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 250

% Daily Value*

Serving 1individual pie
Calories 250kcal 13%
Carbohydrates 34g 11%
Protein 16.5g 33%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 43mg 14%
Sodium 304mg 13%
Fiber 6g 24%
Sugar 3g 6%

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