Sweet Potato Shepherd’s Pie, loaded with ground turkey and lots of veggies, the classic lightened up!
Have you ever heard of a healthy shepherd’s pie? Well, you have now! Today’s recipe is a lighter version of the classic shepherd’s pie.
In our version, we mix seasoned ground turkey with lots of yummy vegetables and top it off with a flavorful sweet potato mash and a touch of melty cheese!
Look at how colorful that filling it! You should always eat the rainbow to make sure you are getting the proper nutrients.
Normally when you think of a shepherd’s pie, it might be something heavy and topped with more mashed potatoes than filling. But, not in this ground turkey shepherd’s pie!
On top of the filling is a thin layer of sweet potatoes that have been mashed together with red potatoes. This gives a nice balance to the dish without weighing it down.
Oh, and don’t forget that cheese, my personal favorite part!
The recipe below actually makes two casseroles! If you just want to make one, half all the ingredients. But, I highly recommend making two, one for tonight and one for dinner another night.
It is super easy to just go ahead and make a double batch now, freeze one and pop it out whenever you are craving sweet potato shepherds pie!
I really hope you enjoyed today’s recipe for shepherd’s pie with sweet potato mash! Please visit my other blog, ThisSillyGirlsKitchen.com for even more yummy recipes!
Sweet Potato Shepherd's Pie
- 2 medium sweet potatoes peeled and cut into 1-inch pieces
- 4 large red potatoes 2 peeled/2 with skins cut into 1-inch pieces
- 2 tsp olive oil
- 2 lbs ground turkey thawed
- 4 large carrots peeled and diced
- 1 medium sweet onion diced
- 1 cup frozen organic sweet baby peas
- 1 cup frozen fresh sweet corn
- 1 large zucchini diced
- 1 large yellow summer squash diced
- 4 large Roma tomatoes diced
- 2 tsp fresh minced garlic
- 1.5 tsp salt separated
- 1 Tbs Italian Seasoning
- 1/2 tsp pepper
- 1 Tbs parsley
- 2 cup shredded Colby Jack cheese
In a large pot, bring 5 cups of water to boil. Prepare the sweet and red potatoes. Once water boiling, add the cut potato pieces into water. Reduce heat and simmer for about 25 minutes until potatoes are soft.
Meanwhile, preheat oven to 400. In a large skillet, add 1 teaspoon of the olive oil over medium heat. Brown turkey and add to a plate on the side. In the same large skillet, add the remaining olive oil and add the onion and carrots. Cook for 4 to 5 minutes until carrots are slightly tender over medium heat. Add peas and corn and cook until warm. Remove from heat. Return ground beef to vegetable mixture. Add zucchini, squash, tomatoes, garlic, 1 tsp salt, and Italian seasoning. Mix well.
Since I'm thinking about YOU and your future dinners, this will actually provide you enough to make 2 casseroles (one for dinner tonight AND one to freeze for later use). In two 9x3x13, spread turkey mixture evenly on the bottom.
Your potatoes should be getting soft at this point. Drain the potatoes well and return them back to the pot and then mash them good. Add 1/2 tsp salt, pepper, and parsley. Mix well.
Scoop the potato mixture evenly over the top of the turkey mixture. Use a spoon to smooth the top. Wrap one dish tightly with clear wrap or apply airtight lid before freezing. For the dish you're enjoying for dinner, bake uncovered for 25 minutes until top slightly brown. Sprinkle cheese on top and return to oven for another 5 minutes until cheese has melted. Serve warm.