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Sweet Potato Shepherd’s Pie

Servings: 4

Prep time: 20 min Cooking time: 40 min



  • 1 pound 93% ground turkey or 3/4 cup dry brown lentils (if making vegan* version)

  • 1 tablespoon olive or avocado oil

  • 1 small yellow onion, diced

  • 1 cup white mushrooms, cleaned and destemmed, diced

  • 2 cloves garlic, minced

  • 1 cup frozen peas and carrots

  • 1 tablespoon tomato paste

  • 1/2 teaspoon dried thyme or rosemary

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Sweet Potato Topping:

  • 2 large sweet potatoes, peeled and cubed

  • 1 tablespoon olive or avocado oil

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon kosher salt


  1. Preheat oven to 375℉. Bake the sweet potatoes until fork tender, about 20 minutes.

  2. In a 10-inch cast iron skillet over medium-high heat, add oil and sauté the turkey (or prepare lentils) for about 10 minutes.

  3. Add the onion, mushrooms, and garlic. Continue cooking for about 5 minutes. Add peas and carrots, tomato paste, thyme, salt, and pepper.

  4. To make the topping: Place the sweet potato with all of the topping ingredients in a food processor (or blender) and process until smooth.

  5. Top the filling with the sweet potato mash. If you’re not using an oven-safe cast-iron skillet, transfer the filling to a casserole dish or 9×9-inch baking dish and top with the sweet potato mash.

  6. Bake for 10 minutes. Remove from oven and serve.

  • If using lentils in place of meat, you may need to add more liquid to the filling, such as 1/4 cup water or vegetable broth.

  • To reheat if frozen: Remove from freezer and place in fridge the day before you serve it. Reheat in the oven set at 375℉ for 20-30 minutes. If reheating from frozen, cover with foil for the first 30 minutes. Remove foil and continue to bake until center is hot.

Sweet Potato Shepherd’s Pie
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