Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe combines the sweetness of baked sweet potatoes with a hearty, savory ground turkey mixture loaded with vegetables and herbs. It offers a nutritious and comforting meal, perfect for a wholesome family dinner.
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 Bake Sweet Potatoes: Preheat your oven to 400°F. Wash and dry the sweet potatoes, then pierce them all over with a fork. Place them on a baking sheet and bake for 50 to 55 minutes until they are soft and tender.
- Brown the 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, breaking the meat up with a wooden spoon, for about 5 to 6 minutes until browned.
- Sauté Vegetables: Reduce the heat to medium-low. Push the turkey to one side of the skillet, add olive oil, then the minced onion, celery, garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes, then mix everything together.
- Add Remaining Vegetables and Seasonings: Stir in the frozen peas and carrots, diced mushrooms, Worcestershire sauce, and fresh thyme. Mix well to evenly distribute the ingredients.
- Thicken the Filling: In a small bowl, whisk together the beef broth and flour until smooth. Pour this mixture over the turkey and vegetables in the skillet. Cover and simmer on low heat for about 5 minutes, allowing the mixture to thicken and the flavors to meld.
- Assemble and Serve: Once the sweet potatoes are baked and tender, cut them open lengthwise. Top each sweet potato with a scant cup of the turkey mixture and serve hot.
Notes
- Potatoes: You can swap sweet potatoes with russet potatoes if preferred.
- Dinner Ideas: Serve the turkey shepherd’s pie over mashed potatoes or mashed cauliflower for variety.
- Meat Substitutions: Substitute ground turkey with lean ground chicken or beef.
- Mushrooms: If you don’t like mushrooms, leave them out or replace them with zucchini, squash, or cauliflower.
- Flour: Use gluten-free flour to make this dish gluten-free.
- Herbs: Substitute thyme with rosemary or oregano to change the flavor profile.
Nutrition
- Serving Size: 1 baked sweet potato topped with turkey mixture
- Calories: 401 kcal
- Sugar: 11 g
- Sodium: 648 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 27.5 g
- Cholesterol: 84 mg
