Sweet Potato Shepherd’s Pie

It’s sweet potato season, and I often look for a variety of ways to cook with this delicious root crop through the fall and winter months. A dear friend of mine was looking for a healthier version of Shepherd’s Pie and came across this wonderful recipe from www.healthyfitnessmeals.com. I was apprehensive about substituting sweet potatoes for my Yukon gold potatoes, but after my friend had our family over for dinner and served this very dish, I was convinced! It was soooo good! I’ve cooked this meal at least a dozen times since, and it’s a family favorite. I hope you’ll give this recipe a try, and enjoy it as much as we have! 


  • 1.5 lbs Sweet Potatoes peeled and chopped
  • ½ Tsp Italian Seasoning Blend
  • Sea salt and pepper, to taste

The Filling:

  • 1 Tbsp Olive Oil
  • 1 Medium Yellow Onion diced
  • 1½ lbs Lean Turkey Meat
  • 2 Tbsp Tomato Paste
  • 3-4 Garlic Cloves minced
  • ½ Tsp Dried Oregano
  • 1 Tbsp Smoked Paprika
  • 1 Cup Chicken or Beef Broth
  • 1 Cup Frozen Peas or any other veggies like corn, carrots, defrosted


  1. Preheat the oven to 375°F
  2. Place the sweet potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until the potatoes are tender. About 10 minutes.
  3. Drain and mash, then season with salt, pepper, and Italian seasoning blend.
  4. Heat oil in a large nonstick pan over medium-high heat. Sauté the onions for 3-4 minutes, then stir in the garlic and cook for a minute or so.
  5. Add the ground meat and cook, crumbling with a wooden spoon, until the meat is cooked through.
  6. Stir in the tomato paste, oregano, paprika, salt and pepper, and broth. Simmer for a few minutes until the liquid is reduced, then stir in the peas.
  7. Spread the meat mixture into a 2-quart baking dish. Add mashed potatoes on top and spread it evenly all the way to the sides.
  8. Bake until the potatoes are just starting to brown, about 25-30 minutes. Rest, then serve and enjoy!


  1. Consider using lean ground beef or ground chicken
  2. Any broth will work


Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

By Jill Forrester