Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe combines the wholesome goodness of baked sweet potatoes with a hearty, savory ground turkey mixture. Enhanced with vegetables, herbs, and a rich broth-based sauce, it’s a comforting and nutritious weeknight meal perfect for a family dinner.
Ingredients
Scale
Sweet Potatoes
- 4 small sweet potatoes (7 ounces each)
Turkey Mixture
- 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 the oven: Set your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Bake sweet potatoes: Wash and dry the sweet potatoes thoroughly, then pierce each all over with a fork. Place them on a baking sheet and bake for 50 to 55 minutes until they are soft and easily pierced with a knife.
- Cook ground turkey: While the potatoes bake, heat a large deep nonstick skillet over high heat. Add the ground turkey, seasoning it with 1 teaspoon of kosher salt. Brown the meat, breaking it up with a wooden spoon, cooking for about 5 to 6 minutes until no longer pink.
- Sauté vegetables: Reduce heat to medium-low. Push the cooked turkey to one side of the skillet. Add the olive oil to the other side, then add the minced onion, celery, garlic, and tomato paste. Cook the vegetables, stirring occasionally, until tender, about 5 minutes, then combine with the turkey.
- Add vegetables and seasonings: Stir in the frozen peas and carrots, diced mushrooms, Worcestershire sauce, and freshly chopped thyme. Mix well to evenly distribute the ingredients.
- Make the sauce: In a small bowl, whisk together the beef broth and flour until smooth. Pour this mixture over the turkey and vegetables in the skillet. Cover and let it simmer on low heat for about 5 minutes until the sauce thickens and the flavors meld together.
- Assemble and serve: When the sweet potatoes are done baking, carefully cut them open. Top each sweet potato with about a scant cup of the turkey mixture. Serve immediately while hot and enjoy your comforting shepherd’s pie loaded sweet potato.
Notes
- Potatoes: You can swap sweet potatoes for russet potatoes if preferred.
- Dinner Ideas: Serve the turkey shepherd’s pie over mashed potatoes or mashed cauliflower for a different twist.
- Meat: Substitute lean ground chicken or beef in place of turkey if desired.
- Mushrooms: If mushrooms are not your favorite, leave them out or replace with vegetables like zucchini, squash, or cauliflower.
- Flour: Use gluten-free flour for a gluten-free version of this shepherd’s pie.
- Herbs: You can substitute thyme with rosemary or oregano for varied flavors.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 401 kcal
- Sugar: 11 g
- Sodium: 647.5 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
