Sweet Potato Shepherd's Pie
Cozy, comforting and packed with veggies! This Sweet Potato Shepherd’s Pie combines seasoned ground turkey with a creamy sweet potato and broccoli topping. A sprinkle of Parmesan cheese and pecans adds extra flavor and crunch. It’s a satisfying dinner the whole family can enjoy!
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Servings: 6
Calories: 280kcal
Equipment
- 9x9-inch baking dish
Ingredients
- 3 sweet potatoes (peeled and cubed)
- 2 cups broccoli
- 2 Tbsp. reduced fat milk
- 1 tsp. salt (divided)
- ½ tsp. pepper (divided)
- ½ Tbsp. olive oil
- 1 lb. lean ground turkey
- 1 onion (diced)
- 2 cloves garlic (minced, or 1 tsp. jarred minced garlic)
- 2 tsp. oregano
- 2 tsp. paprika
- 2 Tbsp. tomato paste
- ½ cup low sodium chicken broth
Optional toppings:
- ¼ cup pecans (chopped)
- ¼ cup shredded parmesan
- 3 green onions (sliced)
Instructions
- Preheat the oven to 400°F. Lightly spray a 9x9-inch baking dish with cooking spray.
- Add the sweet potatoes and 1 inch of water to a large pot. Cover and bring to a simmer over medium heat. Cook for 10–12 minutes, or until the sweet potatoes are almost tender when pierced with a fork.
- Carefully remove the lid and add the broccoli. Cover and cook for another 3–5 minutes, or until the sweet potatoes and broccoli are tender. Drain well.
- Return the sweet potatoes and broccoli to the pot. Add ½ tsp. salt, ¼ tsp. pepper and 1 Tbsp. milk. Mash with a fork or potato masher until creamy. Add the remaining 1 Tbsp. milk if needed. Set aside.
- While the veggies cook, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the ground turkey to the skillet. Break it into small pieces with a spatula and cook for 6–8 minutes, or until fully cooked.
- Add the garlic, oregano, paprika and remaining ½ tsp. salt and ¼ tsp. pepper. Stir and cook for 1 minute.
- Stir in the tomato paste until the turkey is evenly coated. Add the chicken broth and simmer for 5 minutes.
- Spread the turkey mixture evenly in the baking dish. Spoon the sweet potato and broccoli mash on top and spread into an even layer.
- Bake for 25–30 minutes, or until the filling is hot and bubbling around the edges.
- Carefully remove from the oven and sprinkle with pecans and Parmesan cheese, if using. Bake for 5 more minutes.
- Let cool for a few minutes before serving. Top with sliced green onions, if desired, and enjoy!
Notes
- Prefer an extra-smooth topping? Blend the cooked sweet potatoes and broccoli with the milk, salt and pepper in a food processor or blender until creamy.
- Make it ahead! Assemble the shepherd’s pie, cover and refrigerate. Bake it later that day or the next day when you’re ready to eat.
- Make it your meal! This dish has protein and veggies all in one. Enjoy it on its own or serve with a simple side salad or fruit.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 45mgSodium: 550mgPotassium: 900mgFiber: 7gSugar: 7gVitamin A: 17250IUVitamin C: 33mgCalcium: 150mgIron: 3mg
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Nutrition Facts
Sweet Potato Shepherd's Pie
Amount per Serving
Calories
280
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
45
mg
15
%
Sodium
550
mg
24
%
Potassium
900
mg
26
%
Carbohydrates
32
g
11
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
24
g
48
%
Vitamin A
17250
IU
345
%
Vitamin C
33
mg
40
%
Calcium
150
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.