I don’t like Shepards’ Pie. There’s something about mixing meat and veggies in my mashed potatoes that just makes me gag. I know, I know. I can’t help it. I think it stems from trying to hide food in my mashed potatoes thinking my mom wouldn’t know and wouldn’t make me eat potatoes if she thought I ate the rest. She knew. She made me eat it. It was disgusting.
Anyway….when the Food Artist wanted to do a super healthy Shepards’ Pie I was tentative to say the least. I know she’s got mad skills though so, in the end, I was of course onboard! Suffice it to say I ate the whole dang thing (much to my surprise)!
This sweet potato shepards’ pie is a winner with kids of all ages too. The sweet potatoes are smooth and light playing beautifully off the savory flavors of meat and vegetables below. Give it a try and let us know what you think!
- 2 pounds sweet potatoes, peeled and cubed
- 3 tablespoons unsalted butter )or ghee for whole30), divided
- 3 teaspoons kosher salt, divided
- 1 pound ground turkey
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 1 large onion finely diced
- 3 garlic cloves, grated
- 2 tablespoons tomato paste
- 2 cups frozen corn, thawed
- 1 zucchini, diced
- 1 red bell pepper, seeded and diced
- 2 cups fresh or frozen diced green beans
- Preheat the oven to 350° F.
- Transfer the sweet potatoes to a large pot of salted boiling water over high heat and cook for about 15 minutes until fork tender. Whip the sweet potatoes with one tablespoon of butter/ghee and 1 teaspoon of kosher salt using a fork or a handheld mixer until fluffy, about 3 minutes. Set aside.
- In a large bowl, combine the turkey, onion powder, garlic powder and black pepper.
- Melt remaining butter/ghee in a large skillet over medium-high heat. Add onion and remaining salt and cook for about 5 minutes until softened. Next add the garlic and tomato paste and cook until fragrant, about 3 minutes. Add the corn, zucchini, bell pepper and green beans and sauté for 5-7 minutes until softened. Using your spatula, Push the vegetables to one side of the pan and brown the turkey mixture for another 6-8 minutes until cooked through. Stir all ingredients together and taste, adding extra salt if necessary.
- Transfer to a 9x13 baking dish greased with non-stick cooking spray or butter.
- Top with the meat mixture with the sweet potato mash and bake for 15-20 minutes or until the top is just starting to crisp.
- Sprinkle with ¼ cup parmesan cheese ribbons and Serve.
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