Healthy Sweet Potato Shepard’s Pie

Hearty, healthy comfort food, follow along to make this sweet potato Shepherd’s pie. It’s packed with nutrition, easy to make ahead, and something the whole family will enjoy.

Recipe: Turkey Sweet Potato Shepherd’s Pie

Ingredients

Sweet Potato Topping

• 2 lb. sweet potatoes, washed, peeled, and cut into cubes.
• 2 Tbsp. olive oil
• 1/3 cup milk of choice, use unsweetened almond or oat milk for dairy free
• 1 ½ tsp. kosher salt, or to taste

Turkey and Veggie Filling

• 1 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot chopped
• 1 celery stalk chopped
• 1lb. ground turkey, or ground chicken
• ½ tsp. garlic powder
• ½ tsp. kosher salt
• 1 Tbsp. Worcestershire sauce
• 2 tsp. low sodium soy sauce
• 12 oz. bag frozen peas
• 1 cup milk of choice, use unsweetened almond or oat milk for dairy free
• 2 Tbsp. corn starch, or arrowroot starch
• ½ cup low sodium vegetable or chicken broth
• 1 Tbsp. of tomato paste

Instructions

Sweet Potato Topping

Place potatoes into a large pot and cover with water. Cover the pot with a lid and bring to a boil on high heat. Cook for 10-13 minutes or until they are fork tender. Drain the potatoes and add back to your pot. Add oil, milk and salt to the pot and mash until tender and fluffy. If your potatoes seem too dry for your taste, add a little more milk, oil or some veggie broth. Set aside.

Turkey and Veggie Filling

While potatoes are cooking, preheat the oven to 425℉ and heat oil in a cast iron skillet or large pot over medium heat. Once hot, add onions, carrots, and celery and sauté for about 2 minutes or until onions start to turn translucent. Add tomato paste and sauté for about 2 more minutes. Crumble the ground turkey into the cast iron skillet and cook, breaking it up into pieces with your spoon. Cook until the turkey is cooked through, about 5-7 minutes. Add garlic powder, salt, Worcestershire sauce, fresh thyme, and soy sauce to the skillet. Sauté for 2 minutes, stirring often. Add broth and frozen vegetables to the skillet. Stir to combine. In a small bowl or large measuring cup, thoroughly mix cornstarch and milk together. Make sure there are no clumps at the bottom. Add the cornstarch mixture to the skillet and bring it to a simmer. Simmer for 5 minutes or until sauce is thicker and the vegetables are warmed through. Either use the skillet as your baking dish or transfer the filling into a 9” x 13” greased baking dish. Spread the filling evenly in the baking dish and then top with the mashed sweet potatoes. Spread the potatoes in an even layer, mashing them down gently with a fork to cover the filling. Bake 15 to 20 minutes until the potatoes are lightly browned on top. For a crisper potato topping, broil for 1 to 2 minutes. Garnish fresh herbs and enjoy warm.