This twist on a classic dish is full of rich flavors and perfect for weeknight dinners.
If I’m ever craving a meal that’s extra warm and cozy on a cold winter’s day, chances are I’ll turn to shepherd’s pie to provide all the comfort I need. While I love a traditional shepherd’s pie, I also love getting creative and going off script in the kitchen. And that’s how this recipe for sweet potato shepherd’s pie was born. I dare say it gives traditional shepherd’s pie a run for its money.
The sweet potatoes add a smooth, rich earthiness to the recipe, perfectly complementing the comforting flavors of the meat and vegetable layer. Only instead of using ground lamb like in traditional shepherd’s pie, I’ve decided to opt for ground turkey. This provides a slightly lighter flavor, giving more room for spices and herbs like paprika and oregano to shine.
Though it takes about half an hour to bake in the oven, this recipe only calls for 15 minutes or so of prep time, making it a great option for a weeknight dinner that everyone at the table will love. There’s also always the option of preparing it in advance and storing it in the fridge or freezer for an easy option to bake and then enjoy whenever you want some comforting, home cooking after a busy day.
Tips for the perfect sweet potato texture
When preparing mashed sweet potatoes for a shepherd’s pie recipe, there’s a bit more at stake than if you were just preparing mashed sweet potatoes to enjoy on their own. That’s because the texture of the sweet potatoes can affect how the rest of the dish turns out. The last thing you want is a too-runny mash that slips into the turkey and vegetables, wrecking the satisfying visual appearance of two separate layers.
There’s a delicate balance to consider. It’s important not to overcook the sweet potatoes, but you still want them to take on a certain creaminess. My solution? Let the potatoes cook until they’re tender, but then let them steam dry before mashing them. You want them to still be hot, as this helps to create a creamy texture. But steam drying also lets more moisture escape from the potatoes, which in turn helps prevent a runnier mash.
How do I store leftovers?
If you have leftovers of your sweet potato shepherd’s pie, you can store them in an airtight container in the fridge for up to 4 days. To freeze any leftovers, you can store them in an airtight container as well for up to 2 months. When reheating leftovers, which you can do in the microwave or oven, be sure to keep the shepherd’s pie covered to prevent moisture from escaping and drying out the dish.
As mentioned, this recipe is also a fantastic option to prep ahead of time. Simply prepare the shepherd’s pie as instructed, but don’t bake it. Let the dish cool, then cover it with a layer of plastic wrap and tin foil. You can then store it in the fridge for up to 1 day before baking or in the freezer for up to 2 months. If you’re reheating from frozen, be sure to let the pie defrost in the fridge overnight first.
Serving suggestions
Though this sweet potato shepherd’s pie is great on its own, I sometimes like to have a bit of something else on the side. And since this comforting dish is so full of rich flavors, I like to balance it out with something fresher, like a side salad. This Winter Salad is the perfect accompaniment for a cozy evening, and this Healthy Brussels Sprouts Salad would also be a fantastic pairing. Something classic like a serving of Delicious Grilled Green Beans could also make for a splendid choice.
Sweet Potato Shepherd’s Pie
Ingredients
- 1 1/2 pounds sweet potatoes peeled and chopped
- 1/2 teaspoon Italian seasoning blend
- Kosher salt and pepper to taste
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 1/2 pounds lean ground turkey meat
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried oregano
- 2 1/2 teaspoons smoked paprika
- 1 cup chicken or beef broth
- 1 cup mixed frozen peas and corn
- Fresh parsley chopped (for garnish)
Instructions
- Place the chopped sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for about 10 minutes until they are tender.
- Drain the sweet potatoes and mash them with the Italian seasoning, salt, and pepper until smooth.
- Preheat the oven to 375°F. In a large nonstick pan over medium-high heat, warm the olive oil. Sauté the diced onion for 3-4 minutes until soft. Add the minced garlic and cook for about 1 minute. Add the ground turkey, breaking it apart as it cooks until browned.
- Stir in the tomato paste, Worcestershire sauce, dried oregano, smoked paprika, salt, and pepper, then pour in the chicken or beef broth. Let the mixture simmer for a few minutes until the liquid reduces slightly. Stir in the frozen peas and corn.
- Spread the meat mixture evenly into a 2-quart baking dish. Top with the mashed sweet potatoes, ensuring the filling is completely covered. Bake in the oven for 25-30 minutes until the potato topping starts to brown.
- Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with parsley.
Leave a Comment