Sweet Potato Shepherd's Pie
In a pinch for time? Whip up this nutrient-dense, satisfying Sweet Potato Shepherd's pie in 30-45 minutes! This dish not only is wonderful served fresh, but it also freezes well for a future meal.
Wholesome and simple, this recipe naturally is gluten, dairy, grain, nut, and egg free. Consider a vegetarian option by cooking lentils in place of the ground turkey and sub avocado oil for butter.
Sweet potatoes are a great source of fiber, vitamins (ie. vitamin C, beta carotene, vitamin D) and loads of antioxidants–earning their spot on the top of this pie.
1 lb ground turkey or chicken
1 small onion, diced
2 medium-large carrots, diced
1 small zucchini, diced
½ jalapeno pepper, diced
½ green bell pepper, diced
2 oz tomato paste
3 Tbsp coconut aminos
3-4 Tbsp water
1 tsp rosemary (or rosemary/thyme combo), chopped
1 tsp chili powder
Salt and pepper to taste
2 large sweet potatoes, peeled and cubed (about 6 cups)
1 Tbsp butter
Generous pinch of salt
Preheat the oven to 375 deg F.
Prepare sweet potatoes and steam until fork tender. Remove from heat.
Meanwhile, add all vegetables of filling to a pan on medium heat and cook until carrots are al dente.
Add liquid filling ingredients, herbs, and spices. Simmer for 2-3 minutes.
Pour filling mixture into a 9x9 baking dish.
Blend steamed sweet potatoes, butter, and salt until smooth.
Add sweet potato mixture on top of filling.
Bake for 10-15 minutes.
Remove from onion and top with optional fresh rosemary and sea salt.