baking · dinner · Paleo · turkey

Turkey & Sweet Potato Shepherd’s Pie

I’ve been on this kick lately of eating comfort foods. Filling casseroles, meat and potatoes, and barbecue. Maybe it’s because I know those meals won’t be appetizing once summer rolls around, or maybe it’s just a random craving I’ve been experiencing. Who knows.

I’ve really started to enjoy shepherd’s pie for dinner, though. I made this one with barbecue pulled pork & ranch mashed potatoes last week and thought I had died and went to heaven. It was incredible!

Knowing I can’t eat cheesy ranch mashed potatoes and barbecue-sauced drenched pulled pork everyday, I thought I’d make a healthier version of the classic shepherd’s pie. It’s easy, really. All you have to do is swap out regular potatoes for sweet, and ground beef with turkey. Boom! You’ve got yourself a lightened up but still delicious combo.

I’m really picky when it comes to veggies in shepherd’s pie. I loathe frozen mixed vegetables; you know, the ones that have green beans, carrots, and sometimes those nasty little green lima beans. No way, Jose. Just give me a bag of frozen peas and carrots and that’s all I need.

I also adore mushrooms in shepherd’s pie. I adore mushrooms by themselves, really. If I could stick a mushroom in every meal, I would.

The key here is to cut the mushrooms into chunks, or to quarter them. I would’ve used baby portobellos but my grocery store was out, so plain ol’ white button mushrooms it was. If you slice them into thin slices, they kind of disappear in the pie’s juices. The chunks give you that meatier texture and you’ll be sure to know they’re actually in there.

This recipe turned out really good, if not the prettiest dish ever. I tried to take a picture of the pie in a single serving bowl, but it ended up looking like baby food. But these pictures don’t tell the whole story! It’s a delicious dinner that’s good for you to boot.

Turkey & Sweet Potato Shepherd's Pie

  • Servings: 6-8
  • Difficulty: Medium
  • Print

A healthier version of classic shepherd's pie with ground turkey, veggies, and a sweet potato topping.

Ingredients

  • 3-4 large sweet potatoes, peeled and cut into chunks
  • 2 TBS. olive oil
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. smoked paprika
  • salt & pepper
  • 1 lb. ground turkey
  • 1 TBS. olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 12 oz. bag frozen peas and carrots
  • 2 cups mushrooms, quartered or chopped
  • 2 TBS. tomato paste
  • 1/4 cup red wine
  • salt & pepper

Directions

  1. Place sweet potatoes in a large pot of salted water. Bring to a boil and continue to boil until soft, about 10 minutes. Drain and return to pot. Add olive oil, cinnamon, salt and pepper and mash until smooth.
  2. Meanwhile, heat 1 tablespoon olive oil over medium high heat. Add onion and garlic and saute until soft, about 2-3 minutes. Add turkey, salt and pepper. Break up meat with a spoon and continue to cook until no longer pink, about 4 minutes.
  3. Add mushrooms, frozen peas and carrots, wine and tomato paste. Stir and continue to cook for 2-3 more minutes.
  4. Preheat oven to 400 degrees. Spray a large 13×9 inch baking dish with cooking spray. Pour turkey mixture into prepared dish and top with spoonfuls of sweet potatoes. Spread out evenly over the top with the back of a spoon. Using a fork, draw furrows in the sweet potatoes (to help browning the peaks). Sprinkle smoked paprika over the top.
  5. Bake for 30 minutes or until bubbly and browned.

Step-By-Step Instructions

Place sweet potatoes in a large pot of salted water. Bring to a boil and continue to boil until soft, about 10 minutes. Drain and return to pot.

Add olive oil, cinnamon, salt and pepper and mash until smooth.

Meanwhile, heat 1 tablespoon olive oil over medium high heat. Add onion and garlic and saute until soft, about 2-3 minutes.

Add turkey, salt and pepper. Break up meat with a spoon and continue to cook until no longer pink, about 4 minutes.

Add mushrooms, frozen peas and carrots, wine and tomato paste. Stir and continue to cook for 2-3 more minutes.

Preheat oven to 400 degrees. Spray a large 13×9 inch baking dish with cooking spray. Pour turkey mixture into prepared dish and top with spoonfuls of sweet potatoes. Spread out evenly over the top with the back of a spoon. Using a fork, draw furrows in the sweet potatoes (to help browning the peaks). Sprinkle smoked paprika over the top.

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