My Sweet Potato Shepherd’s Pie is a lighter, healthier take on the classic: ground turkey replaces beef or lamb, sweet potatoes replace white potatoes, and it’s loaded with vegetables. Naturally gluten-free and paleo-friendly.
Craving a warm, comforting casserole that’s still wholesome and satisfying? This Sweet Potato Shepherd’s Pie delivers cozy flavor without excess calories.
This version swaps the usual white potato topping for mashed sweet potatoes, which bring more nutrients and a natural sweetness that complements the savory filling. Sweet potatoes are rich in vitamins A, C, E and B6, provide fiber and manganese, and add a pleasant, rich flavor to the dish.
For the protein I use ground turkey instead of beef or lamb. Ground turkey keeps the filling lean while still offering great texture and flavor. You can substitute other ground meats if you prefer — ground chicken or beef would work as well.
This recipe makes about 6 servings and reheats very well, so it’s perfect for weekday lunches or family dinners.
Enjoy 🙂
Clean Eating Turkey and Sweet Potato Shepherd’s Pie
An updated, lighter version of traditional Shepherd’s Pie made with ground turkey, a sweet potato mash topping, and plenty of vegetables. Naturally gluten-free and paleo-friendly.
30 minutes
1 hour
1 hour 30 minutes
6 people
281 kcal
Ingredients
Mashed sweet potatoes
- 4 medium/large sweet potatoes — peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total)
- 2 tbsp olive oil
- sea salt, to taste
- 1 ½ tsp sweet paprika
Filling
- 2 tsp extra virgin olive oil
- 1 medium onion, chopped
- 1 lb (450 g) ground turkey
- 2 cups frozen vegetables (see notes)
- 9 oz (250 g) sliced mushrooms (about 3 ½ cups)
- 2 tsp Worcestershire sauce (substitute coconut aminos for paleo/Whole30)
- 1 tbsp tomato paste
- ½ cup chicken stock
- sea salt and freshly cracked black pepper, to taste
Instructions
- Place sweet potatoes in a large pot, cover with cold water and add 1 teaspoon salt. Bring to a boil, then simmer until very tender, about 20–30 minutes — a knife should slide in easily.
- Preheat the oven to 400°F (200°C).
- While potatoes cook, make the filling: heat 2 tsp olive oil in a large skillet over medium heat. Add the chopped onion and cook until fragrant and starting to soften, about 3 minutes. Add the ground turkey and break it up with a spoon. Season with salt and pepper and cook until the turkey is browned on the outside but not fully cooked through.
- Add the frozen vegetables and sliced mushrooms. Stir in Worcestershire sauce, tomato paste and chicken stock. Cook until the turkey is cooked through and the mixture is well combined, about 5–7 minutes. Taste and adjust seasoning. Spoon the filling, including any juices, into a large baking dish and set aside.
- Drain the cooked sweet potatoes and return them to the pot. Mash with a potato masher, then stir in 2 tablespoons of olive oil and salt to taste.
- Spread the sweet potato mash evenly over the filling. Use a fork to create ridges or peaks (these brown nicely). Sprinkle the top with sweet paprika.
- Bake for 30 minutes, until the filling bubbles and the top is browned. If needed, broil for a few minutes to deepen the color. Remove from the oven and serve. Leftovers store and reheat well.
Recipe Notes
Use any frozen vegetable mix you like. The photos show a mix of corn, peas and bell peppers; carrots or broccoli also work well.
