Clean Eating Turkey and Sweet Potato Shepherd’s Pie (+ Video)
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.
Fancy a cozy, comforting casserole that doesn’t break the calorie bank? I’ve got you covered, girl! I’ve upgraded the traditional Shepherd’s pie to make it more nutritious, and good news, it definitely still rhymes with delicious!
For the mash (my favorite part!) I used sweet potatoes instead of the traditional white potatoes. I love me some potatoes once in a while but their ginger cousin are far more nutritious. They 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 serves 6 people but it makes great leftovers, perfect if you need to bring lunch at work or at school!
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.
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
- 1 1/2 tsp sweet paprika
- Sea salt
- 2 tsp extra virgin olive oil
- 1 medium onion chopped
- 1 lb / 450 g ground turkey
- 2 cups frozen veggies see notes
- 9 oz / 250 g sliced mushrooms about 3 1/2 cups
- 2 tsp Worcestershire sauce sub with coconut aminos for paleo
- 1 tbsp tomato paste
- 1/2 cup chicken stock
- Sea salt
- Freshly cracked black pepper
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).
Preheat oven to 400F/200C.
While the sweet potatoes are cooking, prepare the filling. Add olive oil in 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. 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.
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.
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.
Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes. Remove from the oven and serve. It makes great leftovers.
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.