Clean Eating Turkey and Sweet Potato Shepherd’s Pie (+ Video)

My Sweet Potato Shepherd’s Pie is a light and healthy version of the classic, made with ground turkey instead of beef or lamb, sweet potatoes instead of white potatoes and lots of veggies. Naturally gluten-free and paleo. 

overhead shot of a white casserole dish with clean eating sweet potato shepherd's pie with ground turkey

Fancy a cozy, comforting casserole that doesn’t break the calorie bank? I’ve got you covered, girl!

My Sweet Potato Shepherd’s Pie is a paleo and gluten-free version of the traditional Shepherd’s Pie – more nutritious, and good news, it definitely still rhymes with delicious!

a serving of paleo sweet potato shepherd's pie on a white plate with a casserole dish in the background

For the mash (my favorite part!) I used sweet potatoes instead of the traditional white potatoes.  Even though I love me some potatoes once in a while, their ginger cousin is far more nutritious.

Sweet potatoes are a great source of vitamins A, C, E, and B6, fiber and manganese AND they have this sweet, rich taste that makes them irresistible.

Ground beef is normally used to make Shepherd’s Pie in the US (in the UK, people also make it with lamb) but I swapped it for turkey.

To be honest, I think it would taste great with any kind of ground meat.  I haven’t tried ground chicken yet but I’m pretty sure it would work too.

This Turkey & Sweet Potato Shepherd’s Pie serves 6 people but it makes great leftovers, perfect if you need to bring lunch at work or at school!

Enjoy 🙂

overhead view of sweet potato shepherd's pie with ground turkey served in a white casserole dish

If you tried this Turkey & Sweet Potato Shepherd’s Pie, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

sweet potato shepherd's pie with ground turkey in a white casserole dish
5 from 8 votes

Clean Eating Turkey and Sweet Potato Shepherd’s Pie

An updated skinny version of the classic Shepherd's pie, made with ground turkey instead of beef or lamb, sweet potatoes instead of white potatoes and lots of veggies. Still as delicious (if not better!), but more nutritious! Naturally gluten-free and paleo. 

Course Main Course
Cuisine American
Keyword casserole dishes, clean eating recipes, gluten-free recipes, ground turkey recipes, paleo casserole, paleo dinner, shepherd's pie, sweet potato shepherd's pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 281 kcal


Mashed sweet potatoes

  • 4 medium/large sweet potatoes peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total)
  • 2 tbsp olive oil
  • sea salt
  • 1 1/2 tsp sweet paprika


  • 2 tsp extra virgin olive oil
  • 1 medium onion chopped
  • 1 lb ground turkey 450 g
  • 2 cups frozen veggies see notes
  • 9 oz sliced mushrooms 250 g, about 3 1/2 cups
  • 2 tsp Worcestershire sauce sub with coconut aminos for paleo & Whole30
  • 1 tbsp tomato paste
  • 1/2 cup chicken stock
  • sea salt
  • Freshly cracked black pepper


  1. Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 20 to 30 minutes (test with a knife to make sure they are cooked through. The knife should come in very easily).
  2. Preheat oven to 400F/200C.
  3. While the sweet potatoes are cooking, prepare the filling. Add olive oil to a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside. 

  4. Stir in frozen veggies and mushroom. Add Worcestershire sauce, tomato paste, and chicken stock. Stir well to combine and cook until turkey is cooked through about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.

  5. Drain water from the pot, return the sweet potatoes to the pot and mash them using a potato masher. Add two tablespoons of olive oil and stir with a wooden spoon. Season with salt to taste.
  6. Spread the mashed sweet potatoes evenly on top of the filling. Use a fork to draw furrows (to create peaks that will get browned!). Sprinkle with sweet paprika.
  7. Bake for 30 minutes, until bubbling and browned. If necessary, broil for least 5 minutes. Remove from the oven and serve. It makes great leftovers.

Recipe Video

Recipe Notes

About the veggies: you can use your favorite combo of frozen veggies. For the pictures, I used a mix of corn, peas and bell peppers. You can also use carrots or broccoli.

Nutrition Facts
Clean Eating Turkey and Sweet Potato Shepherd’s Pie
Amount Per Serving (1 /6th)
Calories 281 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 42mg 14%
Sodium 187mg 8%
Potassium 936mg 27%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 6g
Protein 23g 46%
Vitamin A 313.6%
Vitamin C 12.8%
Calcium 5.7%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.
 A delicious, healthy and comforting casserole made with ground turkey, veggies and top with a sweet potato mash. Naturally gluten free. Paleo. See the recipe on

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posted in
All Seasons Recipes Casserole Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Meat Paleo Recipes Turkey Whole30 Winter Recipes
  1. I’m going to have to compare this with the shepherd’s pie recipe I’ve been using, to see which I like better. Yours looks very simple and tasty.

  2. Just found your website, thanks to realize I’ve got gallbladder problems and need some low-fat recipes. I appreciate your doing what you do.

    Purists, like Gordon Ramsay, point out that it’s only “shepherd’s” pie if it contains lamb, whereas beef is a “cottage” pie. He’d probably throw up his hands at ground poultry. Ha.

    1. Yes you definitely can! Prepare everything until it’s ready to go in the oven, cover tightly with foil and pop it in the freezer.

        1. You can thaw it overnight or gently reheat it in the microwave. Ideally, I would freeze it before baking it, and then bake it when you’re ready to eat. Otherwise, if you freeze it once cooked, freeze it in portions. It’ll be easier to reheat.

          1. For a defrosted, pre-made, not yet baked casserole; How long and what temperature would you recommend for us to put in the oven?

  3. Have you tried freezing, if so, do you know about how long the defrost time is? Looks delicious and I’m very excited to try it out. Thanks!!

    1. You can thaw it overnight or gently reheat it in the microwave. Ideally, I would freeze it before baking it, and then bake it when you’re ready to eat. Otherwise, if you freeze it once cooked, freeze it in portions. It’ll be easier to reheat.

  4. Hi! Just made this tonight and it was very good. We were all kind of skeptical as shepherd’s pie isn’t our favourite to begin with (the classic one with white potatoes).

    I used fresh broccoli, carrots, and red peppers as well as frozen corn and peas. Omitted the mushrooms because we’re not fans.

    It took about 45 mins to prep with all my little ones running around and distracting me and then popped it in the oven.

    It turned out great. Very good recipe and easy to follow. My only adjustment for next time would be to add a bit more tomato paste for some more flavour in the meat mixture. The sweet potatoes were awesome with the olive oil and paprika. My family did add some ketchup and enjoyed it but I enjoyed it as is.

    With the comments about freezing above, I could definitely add this to my list of freezer meals to bring to new moms or sick friends.

  5. WhT does the olive oil do for the potatoes? I’m trying to cut back on calories and fat, but not taste! I’m wondering if I can get by with one tablespoon of olive oil.

    1. It’s for taste and texture. The oil will make the mashed sweet potatoes smoother and adds a lovely flavor. You can try with one tablespoon, see how you like it and add another if needed.

  6. Thank you so much for this recipe! I added thyme and nutmeg to the filling and baked yams before peeling. This saves a lot of time since the game are very easy to peel after they are baked.

    1. So glad to hear you loved it Sheree! And thanks for your suggestion, it’s true that the peel comes off very easily once they’re baked.

  7. Thank you Marie for a really nice recipe !

    After the onion and turkey were cooked I added additional seasoning: 1 bay leaf, freshly ground Italian seasoning and 1/8 tsp garlic powder, a small clove of crushed and minced garlic and 1 non-salt, organic chicken bouillon cube. I added 3 tablespoons finely chopped celery, and about 1 1/2 cups diced fresh zucchini (did not have mushrooms) to the meat while gently cooking. Lastly stirred in about 1 cup steamed peas to the meat.

    Used only 2 teaspoons avocado oil to the mashed sweet potato. Very nice, clean, low fat recipe. Thank you !

  8. Hi Marie,

    I would like to say thank you for such a simple and wholesome recipe. Recently, I began researching and nourishing my body according to Traditional Chinese Medicine. This is an ideal recipe for the Earth element, and I surely felt better than ever while preparing, cooking, and enjoying this meal.

    Bless you.

  9. I made the mistake of cooking it before I froze. Bringing it to a new mom tomorrow but too much for two. Any advice on how to freeze half now?

    1. It’s ok, you can still freeze it and defrost it on a low-ish temperature (around 180C / 350F) in the oven or in the microwave! I would freeze it in portions for easy meals.

  10. Made this recipe tonight for dinner. Loved it. Will definitely make it again. Added some spices but otherwise made as is. Added cinnamon to the potatoes (in addition to the mild paprika), and some sage, thyme, and rosemary to the filling.

  11. This was delicious!!! For the 2c veggies I used fresh peas, red bell pepper and green bell pepper, plus frozen corn. I also used ~3 tbsp tomato paste instead of 1. I will make this again and again! It was so simple I was able to make it after work one night which is unheard of. Thank you!

  12. I havent tried this recipe but I plan to make it 4/14/19. I do like that the sodium is low especially because I live with ppl that can’t have salt due to high blood pressure

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