Inspired by my shepherd’s pie, I made an easy and healthy sweet potato filling topped with ground turkey shepherd’s pie filling.
Turkey Shepherd’s Pie Stuffed Sweet Potatoes
Shepherd’s pie is typically made with lamb, but this pie-inspired baked sweet potato is made with lean ground turkey. It’s pretty simple: Make a batch of baked sweet potatoes, then use ground turkey, mushrooms, and frozen peas and carrots with aromatics and spices to create a hearty, flavorful base. Once the mixture is bubbly and hot, serve it over the sweet potatoes and enjoy for dinner. .
Sweet potato stuffed shepherd’s pie
- sweet potato: Wash and dry 4 small sweet potatoes.
- Ground Turkey: Made with 93% lean ground turkey and seasoned with salt.
- vegetable: onions, celery, garlic, mushrooms, frozen peas, carrots
- Tomato paste: Add 1 tbsp to the vegetables to bring out the tomato flavor.
- Worcestershire sauce for easy flavor enhancement
- time: Chop 1 teaspoon of fresh thyme leaves.
How to make baked sweet potato
- sweet potato: Prick sweet potatoes all over with a fork and bake at 400°F for 50-55 minutes. Here is the baked potato recipe. You can also cook it in a slow cooker or air fryer.
- turkey: Cook the ground turkey in a deep nonstick skillet over high heat. Season with a teaspoon of salt and cook until browned and finely crumbly.
- vegetable: Set meat aside and add oil, onion, celery, garlic and tomato paste. Cook until vegetables are tender, combine with turkey, add frozen vegetables, Worcestershire, and thyme.
- gravy: Whisk together the flour and broth in a small bowl, pour over the meat, cover the pot, and simmer over low heat until thickened.
- serve: Slice the baked sweet potatoes and top each with the shepherd’s pie mixture.
How to store sweet potatoes
Leftover sweet potato stuffing can be stored for up to 3 days. You can store the turkey mixture separately from the sweet potatoes, but you can keep them all in the same container if you plan to bring them along for lunch.You can also freeze the meat and vegetables for up to three months. Bake the potatoes and microwave the meat just before serving.
variation
- potato: Replace sweet potato with sweet potato.
- Dinner ideas: Serve turkey shepherd pie with a bowl of mashed potatoes or mashed cauliflower.
- meat: Lean ground turkey or beef.
- mushroom: If you don’t like mushrooms, leave them alone or substitute them with other vegetables such as zucchini, squash, or cauliflower.
- flour: Use gluten-free flour for gluten-free shepherd’s pie.
- Herbs: Thyme instead of rosemary or oregano.
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yield: Four serving
Serving size: 1 potatoes
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Preheat oven to 400°F.
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Wash and dry the sweet potatoes and pierce them all over with a fork. Bake for 50-55 minutes until sweet potatoes are tender.
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Heat a large, deep nonstick skillet over high heat, brown the ground turkey, season with 1 teaspoon of salt, and cook for about 5 to 6 minutes, loosening the meat with a wooden spoon.
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Reduce the heat to medium-low, set the meat to the side, and add the oil, onion, celery garlic, and tomato paste. Simmer for 5 minutes until the vegetables are tender, then stir.
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Add frozen vegetables, Worcestershire sauce and fresh thyme and mix well.
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Whisk the broth and flour together in a small bowl and pour over the meat. Simmer over low heat until thickened and flavors meld, about 5 minutes.
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When the potatoes are ready, cut them open and place a little cup of the turkey mixture on top of each.
Last step:
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Serving: 1 potatoes, calorie: 401 kcal, carbohydrates: 50 g, protein: 27.5 g, obesity: 11 g, saturated fat: 2.5 g, cholesterol: 84 mg, sodium: 647.5 mg, fiber: 8 g, sugar: 11 g
