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Easy & Healthy Shepherd's Pie with Sweet Potato Topping

Easy & Healthy Shepherd's Pie with Sweet Potato Topping Recipe

This Healthy Shepherd's Pie with a sweet potato topping is the ultimate cozy winter dinner! A rich, savory ground turkey and vegetable filling is topped with a creamy, vibrant sweet potato mash.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Ingredients Equipment Method

Ingredients
  

  • 2 lbs sweet potatoes about 3 medium, peeled and cut into 1-inch cubes
  • 2 tbsp unsalted butter or ghee
  • 1/4 cup milk of choice optional, for creaminess
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 lb lean ground turkey 93/7
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 8 oz cremini mushrooms chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1.5 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 2 tbsp cornstarch mixed with 2 tbsp cold water cornstarch slurry

Equipment

  • Large Oven-Safe Skillet or Baking Dish
  • Large Pot
  • Potato Masher

Method
 

  1. Make the Topping: Place the cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain very well. Return the potatoes to the hot pot, add the butter/ghee, milk (if using), salt, and pepper. Mash with a potato masher until smooth and creamy. Set aside.
  2. Preheat Oven: Preheat your oven to 400°F (200°C).
  3. Start the Filling: While the potatoes cook, heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Sauté Veggies: Add the onion, carrots, and celery to the skillet with the turkey. Cook for 5-7 minutes until they begin to soften. Add the mushrooms and garlic and cook for another 3-4 minutes until the mushrooms release their liquid and it evaporates.
  5. Create the Gravy: Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the Worcestershire sauce, dried rosemary, and dried thyme. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
  6. Simmer & Thicken: Bring the mixture to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the gravy thickens. Remove from heat and stir in the frozen peas. Season with salt and pepper to taste.
  7. Assemble: If not using an oven-safe skillet, transfer the filling to a 2-quart baking dish. Carefully spoon the mashed sweet potato topping over the filling and spread it evenly to the edges. Use a fork to create decorative lines on top.
  8. Bake: Place the dish on a baking sheet to catch any drips. Bake for 25-30 minutes, or until the filling is hot and bubbly and the sweet potato topping is lightly browned. Let it rest for 10 minutes before serving.