Sweet Potato Turkey Shepherd’s Pie

sweet potato turkey shepherd's pie
Here is our spin on the classic rustic dish.  With a smooth, spiced topping sitting on a bed of diced vegetables and meat, this sweet potato turkey shepherd’s pie will leave you feeling satisfied.  Add a side of greens to this dish and you have a complete meal!  This recipe is gluten free and is an excellent choice for meal prep.

Prep time: 15 minutes | Cook time: 50 minutes | Yield: Serves 8

2 Tbsp Honey
2 Lbs Sweet Potatoes, washed
2 Egg Whites
1/4 Cup Fat Free Greek Yogurt
1/4 Tsp Cinnamon
1/8 Nutmeg
Salt & Black Pepper to taste
Optional: 1/4 Cup Cheddar Cheese, shreaded

3 Cloves of Garlic
1 Lbs 97/3 Ground Turkey
2 Cups Green Peas, frozen
1 Cup Water
1 Cup Carrots, diced
1 Cup Green Onions, diced
1 Cup Red Bell Pepper, diced
1 Cup Celery, diced
3 Tbsp Tomato Paste
1 Tbsp Olive or Coconut Oil
1 Tsp Fresh Rosemary, chopped
1 Tsp Fresh Thyme
1/4 Tsp Cayenne Pepper
1/8 Tsp Cumin
Salt & Black Pepper to taste

1. Pre-heat oven to 400 F degrees.  Microwave sweet potatoes at highest power level for 10-15 minutes until tender and set aside to cool.
2. In skillet, heat oil to medium-high heat and add carrots; cook for about 3 minutes
3. Add green onions and garlic; cook for an additional 2 minutes.
4. Add ground turkey and cook until turkey is brown; breaking up it into small chunks.
5. Stir in celery, bell peppers, tomato paste, water, spices and herbs;  bring to a boil and let simmer about 10-15 minutes until sauce thickens.
6. Stir green peas into turkey mixture; evenly spread turkey mixture in a baking dish (9″ x 11″ or smaller for a deeper pie).
7. Scoop out insides of sweet potatoes into a bowl; discard skins.  Add honey eggs, greek yogurt, cinnamon, black pepper, salt and nutmeg to sweet potatoes; whisk thoroughly.
8. Evenly top turkey mixture with sweet potato mixture in baking dish; top with cheese.
9. Bake for 30 minutes.
10. Enjoy!

Nutrition per serving (without cheese): 224 Cals; 40g Carb; 3g Fat; 16g Protein

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

Comments are closed.