Sweet Potato Shepherds Pie Recipe
Lightened up Sweet Potato Shepherds Pie Recipe is filled with lean ground turkey, lots of veggies, and topped with delicious, mashed sweet potatoes.
Our Shepherd’s Pie recipe is an ode to the dwindling days of summer. The fresh flavors of lemon and white wine are beautifully accompanied by late summer produce, like zucchini and warm sweet potatoes. To make this vegetarian, you can skip the ground turkey, or try this Healthy Mexican Sweet Potato Casserole.
Sweet Potato Shepherds Pie Recipe
This recipe serves 8, so halve the ingredients if you don’t have many mouths to feed.
And friends, thanks for your patience on waiting for my “new boards” links! We’re finalizing a few last things on the shopify page, and then I’ll be announcing here and on Instagram, FB, etc. this week!
Today’s recipe is a twist on a classic Shepherd’s Pie that uses my favorite veggies, the type of comfort meal that people crave in the autumn! It’s also the perfect dish to bring to an individual or family.
Also for fall, I love these Acorn Squash Sprouted Rice Bowls!
Shepherd’s Pie Ingredients
All you need are these ingredients:
- Fresh corn (or 1 can of sweet corn)
- Frozen peas
- Baby peppers and zucchini
- Ground turkey or chicken
- Shallots and leek and chives
- Parmesan cheese
- Sweet potatoes
- Lemon zest and juice
- Dry white wine
- Worcestershire sauce
- Olive oil
- Kosher salt
Hospitality covers the whole rage of life experiences and emotions. For me, some of those life experiences and emotions have come in challenging times….like when my three kids were born, or my mother passed away, and two different occasions when I had surgery.
Friends rallied together and brought our family meals that I will never forget.
This casserole is a great one to add to your “list” of recipes to bring to people in need!
Bring a meal to others “tips”
Our world is full of need, and if you’re interested in a few of my tips, keep reading.
- If you hear of a need, call the individual or family and ask if they’d be open to receiving a meal.
- Ask about any food allergies they might have.
- Make sure they know when you’ll be delivering the meal. Give a window of time (ex: I’ll be there between 5-5:30 pm).
- Keep the meal simple, whether an entree or a full course.
- Use disposable dishes. I call this “one and done.”
- Don’t plan on going into their home, unless invited in.
Again, Shepherd’s Pie is always a big hit, delicious and easy to bring to another individual or family. You can also halve the recipe, or make into single servings!
Mashed potatoes recipes
And then the topping? It’s a savory topping, with perfectly mashed sweet potatoes. Or, you can use a different kind of mashed potatoes.
Creamy Cauliflower Mashed Potatoes
Enjoy this recipe on the table in about an hour!
Sitting down to a generous helping of Shepherd’s Pie is a true pleasure; it just feels right during this cooler season, to pull this 9×13 comfort dish out of the oven!
Get the Recipe:
Sweet Potato Shepherds Pie Recipe
Ingredients
- 2 ears corn, blanched, kernels removed (or 1 can of sweet corn)
- 12 oz package frozen peas
- 8 baby peppers, chopped into into about 1/2’’ pieces
- 3 medium zucchinis
- 1 lb ground turkey or chicken
- 2 shallots, minced
- 1 medium leek, thinly sliced
- 1/2 c chives or green onion, finely chopped
- 3/4 c grated Parmesan cheese
- 4 medium sweet potatoes, steamed or baked
- 2 tsp lemon zest
- 1/2 lemon, juiced
- 1/4 c dry white wine
- 2 Tbsp Worcestershire sauce
- 1/2 c olive oil, divided, plus 2 Tbsp
- Kosher salt to taste
Instructions
- In a medium-sized mixing bowl, mash together the sweet potatoes, lemon juice, and lemon zest. Salt to taste and set aside.
- Preheat oven to 400 degrees.
- Cut your zucchini in half lengthwise, then halve the halves so you have 4 long strips. Cut the strips into 1’’ pieces; repeat for the remaining squash. In a 12’’ skillet, heat 1/4 c of olive oil and add the zucchini in a single layer. Toss in the oil and then allow to sit for 2-3 minutes, or until lightly browned. Toss the zucchini to brown the other sides, then remove from the skillet.
- In the same skillet over medium-high heat, add 1/4 c of olive oil. When the oil is shimmery, add the ground turkey. Using a spatula, break the meat into larger pieces, then allow the meat to sit, undisturbed, for 3-4 minutes, or until browned. Sprinkle the salt over the meat and repeat this process until the turkey is mostly browned. When the turkey is fully cooked, remove from the pan and set aside.
- In the same skillet over medium-high heat,, add the remaining 2 Tbsp of olive oil. When the oil shimmers, add shallots, leeks, green onions, and bell peppers, and salt to taste. Cook until translucent and tender, about 5 minutes. Add the peas, corn, and zucchini and continue cooking until peas are bright green, about 4 more minutes. Pour in the white wine and Worcestershire sauce and stir until evaporated; salt to taste. When the vegetables are tender, transfer to a large mixing bowl, along with the ground turkey. Mix until well combined and taste for additional seasoning.
- In a 9x13 pan, spread the vegetable and turkey mixture into an even layer. Dollop the mashed sweet potatoes on top and smooth out with a fork. Sprinkle with Parmesan cheese and cover with foil. Place in the center of the oven and bake for 35 minutes. Remove the foil and continue cooking for about 10 more minutes, or until the Parmesan is golden brown.
- Remove from oven and allow to cool slightly before serving. Enjoy!
