This Turkey and Sweet Potato Shepherd’s Pie Makes the Coziest Fall Dinner  

A shepherd’s pie is the ultimate fall dinner for a group. The creamy potatoes, the seasoned meat, and the aromatic herbs blend together to create a savory pie that’s easy to make—and even easier to serve. 

This healthy shepherd’s pie recipe swaps in sweet potatoes for a sweeter flavor, and if you’re feeding picky kiddos, it just may convince them to enjoy some sneaky carrots and peas at tonight’s dinner.

Turkey and Sweet Potato Shepherd’s Pie Recipe

Ingredients:

1 pound ground turkey
1 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoons tomato paste
3 carrots, diced
1 cup frozen peas, thawed
1 tablespoon Italian seasoning
1 tablespoon flour
1 cup chicken broth
Salt and pepper, to taste
Grated parmesan, optional
Thyme, optional
3 large sweet potatoes, peeled and cubed
3 tablespoons butter
¼ cup milk of choice 

Instructions: 

Boil the sweet potatoes until fork tender, about 10–12 minutes. Drain, then mash with butter, milk, salt, and pepper until creamy. Set aside.

In a large pan, heat olive oil over medium heat. Sauté the onion and garlic until fragrant. Add the ground turkey and brown, breaking it up as you cook. Stir in carrots and cook for another 2 minutes. 

Stir in the tomato paste, spices, and flour. Pour in the chicken broth and simmer until thickened, about 5–7 minutes. Stir in the peas and season to taste. Remove from heat.

Transfer the turkey mixture to a baking dish. Spread the mashed sweet potato evenly over the top and create a pattern with a fork. 

Bake at 400º for 20 minutes, until the top is golden and the filling bubbles at the edges.

Cool for 10 minutes before serving. For added flavor, top with grated parmesan and chopped thyme.