Inspired by my Shepherd’s Pie, I made an easy and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it came out great!
Turkey Shepherd’s Pie Stuffed Sweet Potato
Shepherd’s pies are typically made with lamb, but this loaded baked sweet potato inspired by the pie is made with leaner ground turkey. It’s pretty straightforward: make a batch of baked sweet potatoes, then make a hearty, flavor-packed base using ground turkey, mushrooms, and frozen peas and carrots with aromatics and spices. Once the turkey mixture is bubbling and hot, serve it over the sweet potatoes and enjoy it for dinner. For more variations, try my classic Shepherd’s Pie, Turkey Sweet Potato Shepherd’s Pie, and vegetarian Portobello Shepherd’s Pie.
Shepherd’s Pie Stuffed Sweet Potato Ingredients
- Sweet Potatoes: Wash and dry four small sweet potatoes.
- Ground Turkey: Use 93% lean ground turkey and season with salt.
- Vegetables: Onion, celery, garlic, mushrooms, frozen peas and carrots
- Tomato Paste: Add a tablespoon to the veggies for a hint of tomato flavor.
- Worcestershire Sauce for an easy flavor boost
- Thyme: Chop a teaspoon of fresh thyme leaves.
How to Make Loaded Sweet Potatoes
- Sweet Potatoes: Pierce the sweet potatoes all over with a fork and bake for 50 to 55 minutes at 400°F. Here’s my baked sweet potato recipe. You can also cook them in the slow cooker or air fryer.
- Turkey: Brown the ground turkey in a deep nonstick skillet over high heat. Season with a teaspoon of salt and cook until it’s browned and broken into small pieces.
- Vegetables: Push the meat to the side and add the oil, onion, celery, garlic, and tomato paste. Cook until the veggies are tender, mix them with the turkey, and add the frozen vegetables, Worcestershire, and thyme.
- Gravy: Whisk the flour and broth in a small bowl, pour over the meat, cover the pan, and simmer on low until it thickens.
- Serve: Slice the baked sweet potatoes and top each with a cup of the shepherd’s pie mixture.
How to Store Sweet Potatoes
Leftover stuffed sweet potatoes will last for up to three days. You can store the turkey mixture separately from the sweet potatoes, but if you plan on bringing it to work for lunch, you can put it all in the same container. You can also freeze the meat and veggies for up to three months. Then just bake some potatoes and microwave the meat right before serving.
- Potatoes: Swap sweet potatoes with russet potatoes.
- Dinner Ideas: Serve the turkey shepherd’s pie over a bowl of mashed potatoes or mashed cauliflower.
- Meat: Sub lean ground chicken or beef for turkey.
- Mushrooms: If you don’t like mushrooms, leave them out or replace them with another vegetable, like zucchini, squash, or cauliflower.
- Flour: For gluten-free shepherd’s pie, use gluten-free flour.
- Herbs: Substitute thyme for rosemary or oregano.
More Stuffed Sweet Potato Recipes You’ll Love
- Stuffed Sweet Potatoes Italian Style
- Loaded Vegetarian Baked Sweet Potato
- Sloppy Joe Baked Sweet Potatoes
- Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
- Loaded Philly Cheesesteak Baked Potato
Turkey Shepherd’s Pie Loaded Sweet Potato
- 4 small sweet potatoes, 7 ounces each
- 1 pound 93% ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 small onion, minced
- 1/2 cup minced celery
- 2 cloves garlic, minced
- 4 oz mushrooms, diced
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour, or GF flour mix
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce, check labels for GF
- 1 teaspoon freshly chopped thyme leaves
- Preheat oven to 400°F.
- Wash and dry sweet potatoes and pierce them all over with a fork. Bake sweet potatoes 50 to 55 minutes, until soft.
- Heat a large deep nonstick skillet over high heat and brown the ground turkey, seasoning with 1 teaspoon salt and cook, breaking the meat up with a wooden spoon as it cooks about 5 to 6 minutes.
- Reduce heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes then mix.
- Add the frozen vegetables, mushrooms, Worcestershire sauce, fresh thyme and mix well.
- Whisk together the broth and flour in a small bowl and pour over meat. Simmer, covered on low about 5 minutes, until it thickens and the flavors meld.
- When the potatoes are ready, cut them open and top each with a scant cup of the turkey mixture. Eat hot.
17 comments on “Turkey Shepherd’s Pie Stuffed Sweet Potato”
Didn’t hit the stars by mistake, whoops! Five all the way!
This was genius! I made your Shepherd’s Pie last week (which is top notch and I will continue to make it every Saint Patrick’s Day!!) and I had a lot of leftover ingredients, so I bought some sweet potatoes and made this days later and omg! So dang good!! I’m going to make this way more throughout the year!
I wasn’t paying attention and accidentally added the entire can of tomato paste!!! Ooof. Luckily my husband and I still loved it. Can’t wait to make it the correct way next time!!
Very tasty, easy recipe. Husband liked it too and had seconds!
Very flavorful, easy on the wallet and a unique way to serve a sweet potato!
I look forward to making this again.
Easy an quite tasty!
Easy. Instructions did not mention addition of mushrooms, so I added with onions, etc.. Plated, it is not a very attractive meal, however the taste is excellent. I have to think a green salad on same plate would be a nice addition.
Thank you for this recipe, it’s perfect for a wet, not-yet spring day! I don’t see the mushrooms listed in the instructions as to when to add to the pan. I guessed and added them with the onion, celery & garlic. This dish is VERY good and will definitely be making it again soon. Thank you for all the deliciousness you share with us!
Tried it last night, and my picky teenager loved it and went back for seconds !! Thank you Gina !
What’s a scant cup? Is that metric?
A scant cup is something a little less than a cup. No specific measurement. Just not filled quite to the top of the measuring cup.
When do the mushrooms come in ?
with the peas and carrots.
Loved this recipe. Easy to prepare and the flavors are delicious.
Can you make this low sodium somehow? if you don’t like thyme can you use a substitute spice instead? It looks delicious and I would like to try it.
Should the mushrooms be added with the onions or the frozen veggies?