Put this on rotation on your weekly menu. I mean everyone can get behind comfort food, especially when it is healthy, easy to prepare and cheap to make too! This Shepherd’s Pie is made with just a few ingredients, although in all honesty, anything goes. This is a great recipe to use up left over vegetables or to clear out your fridge. You can replace anything for anything! Don’t like sweet potato? Use regular. Not a fan of mushrooms? Try zucchini. Vegetarian? Sub the ground turkey for lentils. Trust me when I say that this recipe is a “no fail”.

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Sweet Shepherd’s Pie
GLUTEN FREE | DAIRY FREE | PALEO | WHOLE30 Calories: approx 300 | C40g | F16g | P26g 1x red + 2x green + 0.5x Purple
Instructions
  1. Preheat oven to 375℉.
  2. In a pan on medium heat, add the ground turkey, chopped carrots, onions, peppers, mushrooms and minced garlic.
  3. Cook until carrots are soft, about 12-15 minutes. Begin making the topping while the filling cooks.
  4. Once the carrots are soft, stir in tomato paste, water, seasonings, salt and pepper.
  5. For the topping: Boil the sweet potatoes thoroughly then mash with a fork. No need to get it fluffy- this is a hearty meal after all 😉
  6. Transfer the meat filling to a baking dish and top the filling with the sweet potato mash.
  7. Bake for 10- 15 minutes at 375F.
  8. Remove from oven and serve.
Recipe Notes

OPTIONAL: Add grated cheese to the top of pie and bake for a further 5 minutes or until cheese melts or browns.

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