Sweet Potato Shepherd’s Pie
This sweet potato–topped turkey skillet is a comforting, wholesome twist on a classic shepherd’s pie. Savory ground turkey and vegetables are cooked down into a rich, flavorful base, then topped with creamy, lightly spiced sweet potatoes. The contrast of hearty filling and smooth topping makes every bite satisfying and balanced. It’s a cozy, one-pan meal that’s both nourishing and full of flavor.
Turkey & Vegetable Skillet Pie with Spiced Sweet Potato Topping
Servings: 4
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients
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For the Sweet Potato Topping
- 1 1/2 pounds sweet potatoes, cubed
- 1 tablespoon butter (or ghee/coconut oil)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt (plus more to taste)
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For the Filling
- 1 pound ground turkey or chicken
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 1 bell pepper, diced
- 1/2 pound mushrooms, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 sprig rosemary, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 cup water
- Freshly ground black pepper, to taste
Instructions
- Preheat oven: Preheat oven to 375°F.
- Cook sweet potatoes: Steam or boil until fork tender, about 15 minutes.
- Cook the turkey: In an oven-safe skillet over medium-high heat, cook the ground turkey, breaking it up, until browned.
- Add vegetables: Stir in onion and carrots and cook 7–9 minutes until softened. Add bell pepper, mushrooms, and garlic and cook about 10 minutes until mushrooms release moisture and reduce.
- Season filling: Stir in tomato paste, chili powder, rosemary, salt, and pepper. Cook until tomato paste darkens, then add water. Taste and adjust seasoning.
- Make topping: Mash or blend sweet potatoes with butter, chili powder, cumin, and salt until smooth.
- Assemble and bake: Spread sweet potato mixture evenly over the filling. Bake 25–30 minutes until lightly browned on top.
