Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe is a delicious and balanced meal featuring tender ground turkey sautéed with fresh vegetables and savory seasonings, served atop warm, fluffy baked sweet potatoes. It’s a comforting, nutrient-rich dish perfect for an easy weeknight dinner.
Ingredients
Scale
Sweet Potatoes
- 4 small sweet potatoes (7 ounces each)
Turkey Filling
- 1 pound 93% ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 small onion, minced
- 1/2 cup minced celery
- 2 cloves garlic, minced
- 4 oz mushrooms, diced
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour (or gluten-free flour mix)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
- 1 teaspoon freshly chopped thyme leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash and dry the sweet potatoes, then pierce them all over with a fork. Place them on a baking sheet and bake for 50 to 55 minutes, until tender and soft inside.
- Brown Turkey: While the potatoes bake, heat a large deep nonstick skillet over high heat. Add the ground turkey, season with 1 teaspoon kosher salt, and cook for about 5 to 6 minutes, breaking the meat apart with a wooden spoon until browned evenly.
- Sauté Vegetables: Reduce the heat to medium-low, push the turkey to one side of the skillet. Add olive oil, minced onion, celery, garlic, and tomato paste to the empty side. Cook and stir the vegetables until tender, about 5 minutes, then combine with the turkey.
- Add Remaining Ingredients: Stir in the frozen peas and carrots, diced mushrooms, Worcestershire sauce, and fresh thyme. Mix thoroughly to incorporate all flavors.
- Thicken Filling: In a small bowl, whisk together beef broth and flour until smooth. Pour this mixture over the turkey and vegetables. Cover and let simmer on low heat for about 5 minutes until the sauce thickens and flavors meld.
- Assemble and Serve: When the sweet potatoes are done baking, cut each open and top with a scant cup of the warm turkey mixture. Serve immediately for best taste.
Notes
- Potatoes: Swap sweet potatoes with russet potatoes if preferred.
- Dinner Ideas: Serve with mashed potatoes or mashed cauliflower for a hearty meal.
- Meat: Substitute ground turkey with lean ground chicken or beef as alternatives.
- Mushrooms: Omit mushrooms or replace with zucchini, squash, or cauliflower if desired.
- Flour: Use gluten-free flour for a gluten-free version of this shepherd’s pie.
- Herbs: Thyme can be substituted with rosemary or oregano based on personal preference.
Nutrition
- Serving Size: 1 potato with topping
- Calories: 401 kcal
- Sugar: 11 g
- Sodium: 648 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 27.5 g
- Cholesterol: 84 mg
