Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe features tender ground turkey cooked with vegetables and herbs, served atop baked sweet potatoes for a nutritious and hearty meal. Combining the natural sweetness of roasted sweet potatoes with the savory turkey and vegetable filling, this dish makes for a comforting and wholesome dinner that’s easy to prepare.
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 and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them all over with a fork to allow steam to escape during baking. Place them on a baking sheet and bake for 50 to 55 minutes or until tender when pierced with a fork.
- Cook Ground Turkey: While the potatoes bake, heat a large deep nonstick skillet over high heat. Add the ground turkey and season with 1 teaspoon kosher salt. Cook the turkey, breaking it apart with a wooden spoon as it browns, for about 5 to 6 minutes until no longer pink.
- Sauté Vegetables: Reduce the heat to medium-low. Push the browned turkey to one side of the skillet, then add olive oil, minced onion, celery, garlic, and tomato paste to the cleared side. Cook the vegetables, stirring occasionally, until they are tender, about 5 minutes, then mix everything together evenly.
- Add Remaining Ingredients: Stir in the diced mushrooms, frozen peas and carrots, Worcestershire sauce, and freshly chopped thyme. Mix well to combine all ingredients.
- Thicken the Mixture: In a small bowl, whisk together beef broth and flour until smooth. Pour this mixture over the turkey and vegetables in the skillet. Cover and let simmer on low heat for about 5 minutes, allowing the sauce to thicken and the flavors to meld.
- Assemble and Serve: Once the sweet potatoes are baked and soft, carefully cut each open. Spoon a scant cup of the turkey and vegetable mixture over each sweet potato. Serve hot and enjoy your hearty shepherd’s pie.
Notes
- Potatoes: Swap sweet potatoes with russet potatoes if preferred.
- Dinner Ideas: Serve the turkey shepherd’s pie over mashed potatoes or mashed cauliflower for a comforting meal.
- Meat: Substitute lean ground chicken or beef for turkey based on preference.
- Mushrooms: Omit or replace mushrooms with zucchini, squash, or cauliflower if you do not like mushrooms.
- Flour: Use gluten-free flour to make the dish gluten-free.
- Herbs: Substitute thyme with rosemary or oregano for a different flavor profile.
Nutrition
- Serving Size: 1 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
