TURKEY AND SWEET POTATO SHEPHERD’S PIE
A hearty, healthy Turkey and Sweet Potato Shepherd’s Pie is the richest ground turkey combined with sweet mashed potatoes made in a nourishing, pleasant meal. However, it offers flavour from thyme, garlic powder, onions, and sautéed carrots in layered portions without feeling too rich and heavy. This dish just so happens to be perfect for either fall dinner or meal prepping: low in fats and loaded with vitamins, fibre, and protein, it has a creamy, golden, sweet potato finishing the whole dish. For that comforting, healthy shepherd’s pie, have the baked topping.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
American, Fusion
PREPARATION / TECHNIQUES
Bake, Sauté, One-Pot Wonders, Prepared in Advance
OCCASION / HOLIDAY
Family Dinner, Thanksgiving, Weeknight Meal, Fall
SPECIAL CONSIDERATION / DIETARY CONCERNS
High Protein, Low Fat, Gluten-Free, Kid Friendly
DISH TYPE
Casserole, Comfort Food, Main Course
INGREDIENTS OF TURKEY AND SWEET POTATO SHEPHERD’S PIE
- 100g ground turkey
- 1 small sweet potato, mashed
- 1/4 onion, diced
- 1/4 carrot, diced
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1 tsp olive oil
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 290
- Protein: 20g
- Fat: 10g
- Carbohydrates: 28g
- Fibre: 5g
- Sodium: 250mg
- Sugars: 7g
PREPARATION OF TURKEY AND SWEET POTATO SHEPHERD’S PIE
- Preheat Oven: Preheat your oven to 190°C (375°F) and lightly grease a small baking dish.
- Cook the Sweet Potato: Boil Sweet Potato Peel, dice the sweet potato, and boil until soft, about 8-10 minutes. Drain, mash, season with salt and pepper and set aside.
- Prepare the Filling: Cook a skillet over medium. Add olive oil, diced onion, and chopped carrot. Cook, stirring occasionally, until softened. This should take about 4-5 minutes. Add the ground turkey. Break it up with a spoon and cook until browned about 5-6 minutes.
- Season the Filling: Add thyme, garlic powder, salt, and pepper to taste. Stir and cook for another minute, infusing flavours. Take off the heat.
- Assemble the Pie: Spread the mixture over a layer of even turkey arranged on the prepared baking sheet, topping the whole works with mashed sweet potatoes. Smooth those up so that you entirely cover up all the filling.
- Bake: Bake for 15 to 20 minutes or until lightly golden on top, on the middle rack of the oven. Let cool for a few minutes before serving.
PREP TIME
15 minutes
COOKING TIME
25-30 minutes
TIPS
- For extra taste, sprinkle the meat mixture with Worcestershire sauce.
- Use Yukon Gold potatoes for a less sweet topping.
- To make the mashed top even creamier, include one tablespoon of Greek yoghurt with the sweet potatoes.
VARIATIONS
- Replace sweet potato with mashed cauliflower for low carbs.
- Add green peas or mushrooms to the turkey mix for extra flavour and nutrients.
- You can replace turkey with ground chicken for a leaner version.
PREPPING AND STORAGE
- Fridge: Refrigerate in a container for up to 3 days. Reheat to 180°C (350°F) for 10-15 minutes.
- Freezing: This dish freezes well. Assemble the casserole and freeze it unbaked for up to 2 months. Thaw overnight in the refrigerator and bake according to the recipe.