Turkey Shepherd’s Pie with Sweet Potato Mash

/ Emily G.

I love me some shepherd’s pie and there is definitely a time and a place where I go all out with it and make really decadent whipped mashed potatoes using lots of butter and cream cheese to top it with.

However, if I want to eat shepherd’s pie more regularly I opt for this 21 Day Fix-approved version that doesn’t skimp on any flavor! By swapping out the ground beef for ground turkey and using sweet potatoes as my topping this dish becomes guilt free and leaves my tummy feeling full and happy ?

I love this recipe because I can make it as one large casserole dish to serve to a group or make each component separately and then measure out each in my 21 Day Fix containers to and bake off an individual portion if I am just cooking for myself.

That is what I did this week when I made this and I plan to use the leftover ground turkey for some turkey lettuce wraps for lunch!

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Turkey Shepherd’s Pie with Sweet Potato Mash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • FOR THE MASHED SWEET POTATOES
  • 4 sweet potatoes, peeled and chopped into small pieces
  • 1/2 cup greek yogurt
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • FOR THE TURKEY AND VEGETABLES
  • 2 tablespoons of olive oil, divided
  • 1 small onion, diced
  • 1 lb ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 cups carrots, peeled and chopped
  • 2 cup peas, fresh or frozen
  • Salt and pepper to taste
  • 1 cup of shredded cheddar cheese
Instructions
  1. Preheat your oven to 350 F.
  2. FOR THE MASHED SWEET POTATOES:
  3. Cover the peeled and chopped sweet potatoes with cold water.
  4. Place over the stove on a medium high heat and bring to a boil.
  5. Cook until soft and can easily be mashed with a fork.
  6. Drain the potatoes and put back in the warm pot.
  7. Add the greek yogurt, almond milk, cinnamon, nutmeg, salt and pepper. Using a potato masher or a large fork whip until smooth. Set aside.
  8. FOR THE TURKEY AND VEGETABLES
  9. Heat one large skillet over a medium heat and add 1 tablespoon of olive oil.
  10. Add the diced onion and sauté until they start to become translucent, approx. 3 – 4 minutes.
  11. Add the ground turkey, garlic powder, paprika, salt and pepper. Using a wooden spoon break up the turkey as it starts to brown so that it cooks evenly.
  12. Meanwhile, heat another pan over a medium heat and add the remaining tablespoon of olive oil.
  13. Add the diced carrots and peas. Season with salt and pepper.
  14. Sauté until cooked through, approx. 5 – 6 minutes.
  15. TO ASSEMBLE
  16. Lay the ground turkey and onion mixture on the bottom of a casserole dish.
  17. Top with sautéed carrots and peas.
  18. Sprinkle cheddar cheese on top
  19. Cover the top with the mashed sweet potatoes and a little bit more paprika.
  20. Bake uncovered for 20 – 25 minutes until warmed through and sweet potatoes have browned slightly on top.
Notes
If you are using fresh peas you can add them to the carrots about halfway through cooking. For frozen peas you can add in all together.[br][br]I use pink Himalayan salt rather than regular table salt.[br][br]You can bake the shepherd’s pie all together in one large casserole dish or portion out into 4 small dishes for individual servings.[br][br]21 Day Container Equivalents per serving: 1.5 red, 1 green, 1 blue, 1 yellow, 1 spoon

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