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