Description
This sweet potato and turkey shepherd’s pie is the ultimate comfort food: simpler and easier to make than a traditional one, and healthy, too!
Ingredients
- 2 lbs. sweet potatoes, peeled and cut into chunks (about 2 large)
- 6 tablespoons butter, divided, plus more for greasing baking dish
- 1 onion, diced
- 1.5–2 lbs. ground turkey
- 2 tablespoons tomato paste or ketchup, optional
- 1 cup broth
- 2 tablespoons cornstarch mixed with ¼ cup water to make a slurry
- 12–16 oz. mixed frozen vegetables
- 1 cup milk
- Kosher salt and black pepper to taste
Instructions
- Place the cubed sweet potatoes in a steamer basket fitted over about 1 inch of water. Cover and steam for about 20 minutes, or until tender.
- While the sweet potatoes are cooking, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté the chopped onion for 3–5 minutes until softened and browned. Add the ground turkey and break it apart with a wooden spoon. Cook until browned and cooked through, about 5 minutes. Add the tomato paste or ketchup, if using, stir to coat, and cook for another minute.
- Pour in the broth and cornstarch slurry. Heat until thickened, about 1–2 minutes, stirring frequently. Stir in the frozen mixed vegetables and continue cooking until heated through. Turn off the heat and season with salt and pepper to taste.
- When the sweet potatoes are done steaming, remove them from the steamer and mash in a large bowl with 2 tablespoons of butter, the milk, and salt and pepper to taste.
- Transfer the cooked turkey and vegetable mixture to a buttered or greased casserole dish. Top with the mashed sweet potatoes. Use a spoon to create a textured, rustic surface rather than smoothing the potatoes completely. Drizzle with the remaining 2 tablespoons of melted butter.
- Bake at 375°F for 30–40 minutes, or until beginning to brown on top and heated completely through. Allow to cool for at least 5–10 minutes before serving.
Notes
- To peel or not peel the sweet potatoes: The peels are completely edible and contain nutrients and fiber. Leave them on if you prefer, or peel them for a smoother texture.
- To make ahead: Assemble the shepherd’s pie and refrigerate for up to 2 days or freeze. If frozen, defrost overnight in the refrigerator and cook according to the directions. The total cooking time may be longer because it will start from cold.
- To make dairy-free: Use plant-based milk and ghee or vegan butter instead of regular butter.
- To make paleo/Whole30: Use broth instead of milk in the mashed sweet potatoes, omit the cornstarch or use arrowroot powder instead, and use ghee instead of butter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: British