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Turkey & Sweet Potato Shepherd’s Pie

A lighter, gut-friendly twist on a classic comfort dish. Made with lean ground turkey, broth-sautéed veggies, and a creamy sweet potato topping, this shepherd’s pie is hearty, nourishing, and simple enough for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Servings 6 servings

Equipment

  • Steamer basket or pot
  • Large skillet
  • 9x13 baking dish

Ingredients
  

For the filling

  • 3 medium carrots peeled and chopped
  • 2-3 cloves garlic minced (optional; omit if sensitive)
  • 1 8-ounce container mushrooms, sliced
  • 1 pound ground turkey
  • 1 tablespoon coconut aminos or tamari optional for extra flavor
  • 1 14.5-ounce can cut green beans (or 1½ cups frozen peas)
  • 1 teaspoon fresh thyme or rosemary or use dried
  • Chicken or vegetable broth for cooking about 1-1½ cups
  • Sea salt and black pepper to taste

For the topping*

  • 3 medium sweet potatoes peeled and cubed (equals about 5-6 cups)
  • 1 teaspoon sea salt

Instructions
 

  • Make the topping. In a steamer basket or pot, steam the sweet potatoes until fork tender tender (about 20 minutes). Transfer to a bowl and add sea salt. Mash with a potato masher or use a hand immersion blender until smooth and fluffy. You can also blend in a food processor. Set aside.
  • While the sweet potatoes are steaming, preheat the oven to 375 degrees F and start to cook the filling. Add some broth to the bottom of a large skillet or sauté pan over medium high heat. Add the carrots, garlic, mushrooms and a sprinkle of sea salt. Cover and cook until softened, about 10 to 12 minutes, stirring occasionally. Add more broth as needed to prevent sticking.
  • Reduce the heat to medium and stir in the ground turkey, breaking it apart with a spoon, and cook until browned (about 5 to 7 minutes). Add a splash of additional broth if needed and coconut aminos/tamari if using.
  • Add the green beans, herbs, salt, and pepper. Add another splash of broth and simmer about 3 to 5 more minutes until beans are warmed through.
  • Transfer the filling to a 9x13 baking dish. Spread the mashed steamed sweet potatoes on top. Smooth with a spatula. Bake at 375°F for 20–25 minutes, until top has set and edges have started to turn golden brown.

Notes

*If you want to use steamed cauliflower in the topping:
  • Use 2 medium sweet potatoes instead of 3
  • Steam the florets from a head of cauliflower with the sweet potatoes until fork tender 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Lower Glycemic, Nut-free, Oil-free, Paleo-Option, Soy-free, Tree Nut-free