Turkey & Sweet Potato Shepherd’s Pie
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
Who doesn’t love a good twist on a classic comfort food? This shepherd’s pie gets a lighter makeover with lean ground turkey and a creamy sweet potato mash on top. It’s hearty, cozy, and packed with protein and veggies—perfect for a nourishing weeknight dinner. Plus, with just 20 minutes of prep and 30 minutes of cook time, you’ll have a healthy, family-friendly meal on the table in under an hour.
Ingredients:
For the filling:
1 lb (450g) lean ground turkey
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 cup frozen peas
1 cup mushrooms, sliced
1 cup low-sodium chicken broth
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp thyme
Salt and pepper to taste
For the topping:
2 large sweet potatoes, peeled and cubed
¼ cup low-fat milk (or unsweetened almond milk)
1 tbsp olive oil
Salt and pepper to taste
Instructions:
Preheat Oven
Preheat your oven to 400°F.
Prepare the Sweet Potatoes:
Boil the sweet potatoes in a large pot of water until tender, about 10-15 minutes.
Drain and mash with the milk, olive oil, salt, and pepper. Set aside.
Cook the Filling:
In a large pan, sauté the chopped onion and garlic until translucent.
Add the ground turkey and cook until browned.
Add the diced carrots, mushrooms, peas, and cook for 5-7 minutes.
Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Add the chicken broth, bring to a simmer, and let it reduce slightly.
Assemble the Pie:
Transfer the turkey mixture into a baking dish.
Spread the mashed sweet potatoes evenly over the top of the turkey mixture.
Bake:
Place the dish in the oven and bake for about 20 minutes or until the top is slightly golden.
Serve:
Let it cool for a few minutes before serving.
📹 Watch Coach Maggie make it step-by-step
Macros per serving (makes 6 servings):
28g protein
26g carbohydrates
12g fat
