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Sweet Potato Shepherd's Pie
This healthy Sweet Potato Shepherd’s Pie is made with ground turkey, mixed vegetables, and a creamy mashed sweet potato topping for the perfect cozy, balanced dinner. It’s easy to assemble, family-friendly, and packed with flavor—plus it reheats beautifully. This recipe also includes make-ahead and freezing instructions, so you can prep it in advance or freeze leftovers for a quick meal on busy nights.
Equipment
- 9x13-inch rectangular baking dish
Ingredients
For the potatoes:
- 1-1/2 lbs sweet potatoes (peeled, diced)
- 3 cloves garlic
- 1/2 cup 1% milk (or rice/oat milk for dairy-free)
- 1/4 cup chicken broth (low-sodium )
- 2 tbsp sour cream (reduced-fat or dairy-free cream)
- kosher salt ( and black pepper to taste)
For the filling:
- 1 lb 93% lean ground turkey
- 1 tsp olive oil
- 1 medium onion (diced)
- 1 celery rib (chopped)
- 1 parsnip (diced)
- 2 cloves garlic (diced)
- 8 oz mushrooms (diced)
- 10 oz frozen mixed vegetables
- 2 tbsp flour (or gluten-free flour like cup4cup)
- 1 cup chicken broth (low-sodium )
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary (or fresh thyme)
- kosher salt ( and black pepper to taste)
- paprika (for topping)
Instructions
- Preheat oven to 400°F.
- 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, to taste.
- For the filling: In a large skillet brown the ground turkey about 5 minutes; season with 1 teaspoon salt and pepper. When cooked, set aside on a plate.
- 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.
- Add garlic and mushrooms; sauté another 3-4 minutes. Add the flour and pepper and mix well.
- 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. Taste for salt and adjust as needed.
- Spread the meat mixture in the bottom of a 9 x 12 baking dish.
- Top with mashed sweet potatoes. 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**).
- Bake 30 to 35 minutes or until potatoes turn golden and the filling is heated through. Add more time, if cooking from refrigerator.
- Remove from oven and let it cool 10 minutes before serving.
Video
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
Serving: 1individual pie, Calories: 250kcal, Carbohydrates: 34g, Protein: 16.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 43mg, Sodium: 304mg, Fiber: 6g, Sugar: 3g
- WW Points: 1