Clean-Eating Sweet Potato Shepards' Pie - (Gluten-Free, Whole30)
 
Prep time
Cook time
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This sweet potato shepards' pie is a winner with kids of all ages. The sweet potatoes are smooth and light playing beautifully off the savory flavors of meat and vegetables below. So GOOD!
Author:
Recipe type: Lunch, Dinner, Kid-Friendly
Cuisine: Gluten-Free, Whole30
Serves: 6-8 servings
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350° F.
  2. 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.
  3. In a large bowl, combine the turkey, onion powder, garlic powder and black pepper.
  4. 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.
  5. Transfer to a 9x13 baking dish greased with non-stick cooking spray or butter.
  6. 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.
  7. Sprinkle with ¼ cup parmesan cheese ribbons and Serve.
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/07/23/clean-eating-sweet-potato-shepards-pie-gluten-free-whole30/