Shepherd's Pie with Sweet Potatoes Recipe
This Shepherd's Pie with Sweet Potatoes is a quick, hearty weeknight dinner made with wholesome ingredients like lean ground turkey and nutrient-dense sweet potatoes. Make it in a cinch for a quick dinner, or make a double batch to enjoy all week!
Servings: 6
Ingredients
For the Mashed Sweet Potatoes:
- 2 lbs sweet potatoes peeled and cut into cubes
- 2 tablespoons unsalted butter or avocado oil or ghee for dairy free option
- ½ teaspoon kosher salt
- 1/4 teaspoon all spice
For the Filling:
- 1 tablespoon olive oil
- 1 small onion chopped - approximately 1 cup
- 2 small carrots peeled and chopped - approximately 1 cup
- 1 pound ground turkey or ground beef or ground chicken
- 3 cloves of garlic minced
- 1 tablespoon fresh herbs such as rosemary and thyme - finely chopped plus more as garnish
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon all spice
- Pinch cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- ⅓ cup tomato paste
- ½ cup chicken stock
- 1 cup frozen peas
Instructions
- Preheat the oven: Set the oven to 425 degrees F.
- Boil the potatoes: Place sweet potatoes and salt in a medium saucepan with a lid. Add water to cover by 1-inch and put the lid on. Bring to a boil and let it simmer for 12-15 minutes or until potatoes are tender. Check doneness by inserting a knife into a potato. If it comes in and out easily, it is ready. Drain and return the potatoes to the pan.
- Mash the potatoes: Add in the butter. Mash them using a potato masher (or a fork). Cook, stirring constantly, until all the water has evaporated, 3-4 minutes. It should slightly thicken. Taste for seasoning and add more if necessary. Set it aside.
- Sauté the veggies: While the sweet potatoes are cooking, make the filling. Heat oil in a 12-inch cast iron skillet* over medium-high heat. Add onion and carrots and saute until they are softened, 8-10 minutes. Make sure that carrots are fully softened.
- Cook the turkey: Add ground turkey and cook, breaking the large chunks with a wooden spoon, until it is cooked through, 10 minutes or so.
- Add the herbs and spices: Stir in the garlic, fresh herbs (chopped thyme and rosemary), paprika, allspice, ground cumin, cinnamon, salt and pepper. Cook, stirring constantly, for one minute.
- Add additional ingredients: Add tomato paste and chicken broth. Stir to combine. Let it simmer for 3-4 minutes or until some of the liquid has evaporated.
- Stir in the peas: Stir in the frozen peas and cook for 1-2 more minutes. Give it a quick taste to make sure that it is seasoned well. If needed add more seasoning.
- Top with potatoes: Evenly spread the mashed sweet potatoes over the filling, making sure that it is fully covered.
- Bake: Bake for 15-17 minutes or until sweet potato topping is just beginning to brown. If preferred, brush it with a little bit of butter. Garnish with fresh herbs and serve.
Notes
- Skillet: I recommend using a 12-inch cast iron skillet for this recipe, as you can make the filling, assemble, and bake it all in one dish. If you don't have a cast iron skillet, assemble and bake the recipe in a square or round 9-inch baking dish, or even a 9x13 inch casserole dish (just keep in mind that the recipe will be a bit more shallow in a rectangular dish).
- Seasoning: This sweet potato shepherd's pie recipe is one of those dishes that you can experiment with when it comes to seasoning. The amount of spices and fresh herbs I used in this recipe is pretty conservative. So, my recommendation is for you to taste as you go and add more if you like.
- Make ahead: You can make this recipe a day in advance and store it in the fridge. Just make sure to store the meat filling and sweet potatoes in separate containers. When you're ready to bake, spread the sweet potatoes over the filling and pop it in the oven.
- Store: Bring the leftovers to room temperature, place them in an airtight container, and store in the fridge for up to 5 days.
- Freeze: Simply prepare the recipe as instructed, but don't bake it just yet. I also recommend assembling it in a baking dish instead of a cast iron skillet (skillets are a little clunky to store in the freezer). Let the prepared shepherd's pie cool to room temperature, then wrap the baking dish first with plastic wrap, cover it with aluminum foil and place it in the freezer. Another option is to portion the pie into individual servings before freezing. The recipe will stay good in the freezer for about two months.
Nutrition
Calories: 328kcal | Carbohydrates: 42g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 477mg | Potassium: 1075mg | Fiber: 8g | Sugar: 12g | Vitamin A: 25614IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 3mg
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