Sweet Potato Turkey Shepherd’s Pie

Sweet Potato Turkey Shepherd's Pie. A lighter, healthier version of the original with a delicious mashed sweet potato topping.

Well folks, it appears I am on a casseROLL. Get it? Oh, food humor.

We’re still freezing our faces off in Chicago so we need all of the comfort we can get.

Until recently, I wasn’t a big fan of “lighter” versions of more indulgent recipes. I didn’t see the point. My thinking was you could just have a reasonable-sized serving of the original and don’t have it every day. Recently, my thinking has shifted.

While there’s still a time and a place for those more indulgent recipes like special occasions and dinner parties, when you’re making something you’ll be eating throughout the week like we do, it needs to be nutritionally dense and, yes, lighter. So I see those richer recipes as templates or inspiration and then dream up ways to transform them.

How I did that here: Instead of ground beef I used a mixture of ground white and dark meat turkey. There are tons of veggies {though minimal chopping because I relied partly on frozen organic vegetables along with fresh mushrooms}. And instead of mashed potatoes I mashed sweet potatoes with only four ingredients: sweet potatoes, a tiny bit of butter {just 2 Tbsp}, salt and pepper.

In the end, the result is something completely different from traditional shepherd’s pie, but every bit as satisfying and better for you.

Sweet Potato Turkey Shepherd's Pie. A lighter, healthier version of the original with a delicious mashed sweet potato topping. Sweet Potato Turkey Shepherd’s Pie

Ingredients

For the mashed sweet potatoes:

  • 2 sweet potatoes, peeled and cubed
  • 2 Tbsp butter
  • Salt & pepper

For the shepherd’s pie filling:

  • Olive oil
  • 1.5 pounds ground turkey (I used 3/4 lb ground white meat and 3/4 lb ground dark meat)
  • Salt & pepper
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 1/2 cups chicken broth, divided
  • 2 1/2 cups frozen mixed vegetables (such as carrots, peas, corn, and green beans)
  • 1 Tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp smoked paprika
  • 2 Tbsp flour

Preparation

For the mashed sweet potatoes:

Place sweet potatoes in a pot and cover with a few inches of water. Bring to a boil, continue cooking until potatoes are fork-tender, about 5 to 10 minutes. Drain. Place potatoes in a bowl of a stand mixer fitted with the whisk attachment (or use an electric mixer/handheld masher). Add butter. Season with salt and pepper. Mash until light and fluffy.

For the filling:

Heat 1 Tbsp olive oil in a pot over medium heat. Add ground turkey. Season with salt and pepper. Cooked until turkey is cooked through. Use a wooden spoon to break turkey up into smaller pieces. Remove turkey from pot, place in a bowl, and set aside.

To the pot, add onion. Saute 1 minute. Add celery. Saute until soft, about 5 to 8 minutes. Add garlic, mushrooms, and 1/2 cup chicken broth. Use wooden spoon to deglaze bottom of the pan. Cook until mushrooms start to cook down, about 5 to 10 minutes. Add frozen mixed vegetables, 1 cup chicken broth, tomato paste, worcestershire sauce, rosemary, and paprika. Add flour and stir until thoroughly combined. Add turkey back into the pot. Simmer about 10 minutes

**Preheat oven to 350 degrees while turkey filling simmers**

Prepare the casserole: Fill bottom of baking dish {I used 9 x 13in) with turkey filling. Top with mashed sweet potato and smooth across the top. Bake about 25 minutes until bubbly.

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