Sweet potato shepherd’s pie is simple and delicious. Due to the fact the the dish can be made up in about 45 minutes, it makes a great midweek meal. I often make it up for pot-luck dinners, as well.
There are a few variations to this simple recipe if you choose to make them.
To begin with, the base of sweet potatoes can be as thin or as thick as you wish. I find using four potatoes is just about perfect, but you can be the judge of that. I only add milk and butter to my sweet potato mash, but other recipes use brown sugar or maple syrup. These can be added if you’re so inclined.
We use frozen mixed vegetables in our mix as they are so simple and easy. You can, however, use fresh veggies if you have them on hand.
This recipe uses ketchup and Worcestershire sauce in addition to the other spices. These 2 ingredients can certainly be altered. For example, if you want it more savory, add more; alternatively, you can cut back on them or leave them out. Feel free to add your spices too.
Give our sweet potato shepherd’s pie a try and let us know what you think.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Servings: 6
- 1.5 lbs Sweet Potatoes peeled and chopped1.5 lbs Sweet Potatoes peeled and chopped
- ½ Tsp Italian Seasoning Blend½ Tsp Italian Seasoning Blend
- Sea salt and pepper, to tasteSea salt and pepper, to taste
- 1 Tbsp Olive Oil1 Tbsp Olive Oil
- 1 Medium Yellow Onion diced1 Medium Yellow Onion diced
- 1½ lbs Lean Turkey Meat1½ lbs Lean Turkey Meat
- 2 Tbsp Tomato Paste2 Tbsp Tomato Paste
- 3-4 Garlic Cloves minced3-4 Garlic Cloves minced
- ½ Tsp Dried Oregano½ Tsp Dried Oregano
- 1 Tbsp Smoked Paprika1 Tbsp Smoked Paprika
- 1 Cup Chicken or Beef Broth1 Cup Chicken or Beef Broth
- 1 Cup Frozen Peas or any other veggies like corn, carrots, defrosted1 Cup Frozen Peas or any other veggies like corn, carrots, defrosted
Preheat the oven to 375°F
Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender. About 10 minutes.
Drain and mash, then season with salt, pepper, and Italian seasoning blend.
Heat oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so.
Add the ground meat and cook, crumbling with a wooden spoon, until the meat is cooked through.
Stir in the tomato paste, oregano, paprika, salt and pepper, and broth. Simmer for a few minutes until the liquid is reduced, then stir in the peas.
Spread the meat mixture into a 2-quart baking dish. Add mashed potatoes on top and spread it evenly all the way to the sides.
Bake until the potatoes are just starting to brown, about 25-30 minutes. Rest, then serve and enjoy!
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