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Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie Recipe with ground turkey, beans, peas, no dairy and sweet potatoes with skin on for a delicious healthy crust.

  • Author: ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
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Ingredients

Crust:

Filling:

  • 1 large onion, chopped
  • 4 large garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 3 medium carrots, diced
  • 1 lb ground meat (turkey, chicken or I used venison)
  • 2 cups vegetable broth (I used vegetable bouillon cube diluted in hot water)
  • 2 tbsp tomato paste
  • 2 tbsp cornstarch, non-GMO
  • 1 tbsp balsamic vinegar
  • 1/2 tsp oregano, dried
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup peas, frozen or fresh
  • 14 oz can red kidney or pinto beans, drained & rinsed (I use my own cooked beans)

Instructions

  1. In a medium pot, add sweet potatoes and cover with water. Bring to a boil, cover and cook on low for 15 minutes or until fork tender.
  2. In the meanwhile, preheat large non-stick or cast iron skillet on medium heat and swirl olive oil to coat. Add onions and garlic, saute for a few minutes, stirring occasionally. Add carrots and cook for a few more minutes. Add ground meat and cook until brown, breaking into pieces and stirring with spatula.
  3. Add broth, tomato paste, cornstarch, balsamic vinegar, oregano, salt, pepper; stir, bring to a boil and let simmer on low until thickens a bit. Add peas and beans, mix. Transfer to a 9″ x 13″ baking dish.
  4. Preheat oven to 400 degrees F. Drain sweet potatoes and add coconut oil, garlic powder and salt to the pot. Mash with a masher until smooth. Drop dollops of potato mixture on top of meat filling and then spread evenly using a spatula or any long flat utensil. Bake for 20 minutes. Serve hot.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

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