Sweet Potato Shepherd’s Pie

Sweet Potato Shepherds Pie

Our family has been making this dish for years. It’s a staple in our home and we always double the recipe. One dish for dinner and one for the freezer. The kids enjoy it as well which is always a bonus in our home.


For the potatoes:

  • 3 large sweet potatoes, peeled, diced

  • 3 garlic cloves

  • 1/2 cup almond milk

  • 1/4 cup chicken broth

  • salt and pepper to taste

For the filling:

  • 1 package lean ground turkey

  • 1 teaspoon olive oil

  • 1 yellow onion (diced)

  • 1/2 cup celery (chopped)

  • 1 cup frozen vegetables (corn, green beans, peas, carrots etc…)

  • 2 cloves garlic (diced)

  • 1/2 cup mushrooms (diced)

  • 1 cup chicken broth

  • 2 teaspoon tomato paste

  • 1 teaspoon freshly chopped rosemary

  • salt and pepper

  • paprika


  • Boil sweet potatoes and garlic in a pot of salted water until cooked and soft.

  • Drain and mash with chicken broth, almond milk, salt and pepper.

  • Preheat oven to 400°F.

  • In a large saute pan brown turkey, season with salt and pepper. Set aside.

  • Add olive oil to the pan, then add the onion and sauté one minute.

  • Add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.

  • Add garlic and mushrooms; sauté another 3-4 minutes.

  • Add frozen vegetables, chicken broth, tomato paste, rosemary, cooked turkey, and mix well.

  • Simmer on low about 5-10 minutes.

  • In large oven safe dishes spread the meat mixture on the bottom of each dish.

  • Top each dish with mashed sweet potatoes and sprinkle with paprika.

  • Bake 20 minutes or until potatoes turn golden.