Sweet Potato Shepherd’s Pie Recipe
A classic fall recipe made healthier, this sweet potato shepherd’s pie is filled with lean ground turkey and topped with mashed sweet potato.
Ingredients
- 4 large sweet potatoes peeled and chopped
- 3 tablespoons unsalted butter melted
- 1/3 cup sour cream
- 1/2 teaspoon Italian seasoning
- 1 teaspoon sea salt & pepper
The Filling
- 1 tablespoon olive oil
- 1 large sweet onion finely diced
- 2 pounds lean ground turkey
- 2 tablespoons tomato paste
- 10 garlic cloves minced
- 1 teaspoon dried oregano
- 1 tablespoon smoked paprika
- 1 cup low sodium chicken broth
- 2 cups frozen peas thawed
- 2 cups frozen corn thawed
Instructions
- Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender. About 12 minutes.
- Drain and mash, then season with salt, pepper, sour cream, butter and Italian seasoning blend.
- While sweet potatoes are boiling, heat oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so.
- Add the ground turkey and cook, crumbling with a wooden spoon, until the meat is cooked through and liquid is absorbed. About 20 minutes.
- Stir in the tomato paste, oregano, smoked paprika, salt, pepper, and chicken broth. Simmer for a few minutes until the liquid is reduced, then stir in the peas and corn.
- Preheat the oven to 375°F.
- Spread the turkey mixture into a 3-quart casserole dish or rectangle baking dish. Add mashed sweet potatoes on top and spread it evenly all the way to the sides.
- Bake until the potatoes are just starting to brown, about 30 minutes. Rest, then serve.