Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe is a wholesome and flavorful twist on the classic comfort food. Sweet potatoes are baked until tender and then loaded with a savory mixture of lean ground turkey, fresh vegetables, and a rich sauce made with beef broth and tomato paste. This dish is perfect for a nutritious weeknight meal that combines the sweetness of roasted sweet potatoes with the hearty taste of a traditional shepherd’s pie filling.
Ingredients
Scale
Sweet Potatoes
- 4 small sweet potatoes (7 ounces each)
Turkey Mixture
- 1 pound 93% lean ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 small onion, minced
- 1/2 cup minced celery
- 2 cloves garlic, minced
- 4 ounces mushrooms, diced
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour (or gluten-free flour mix)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
- 1 teaspoon freshly chopped thyme leaves
Instructions
- Prepare Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them all over with a fork. Place them on a baking sheet and bake for 50 to 55 minutes until they are soft and cooked through.
- Brown the Turkey: While the sweet potatoes bake, heat a large deep nonstick skillet over high heat. Add the ground turkey, season with 1 teaspoon kosher salt, and cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon until browned evenly.
- Sauté Vegetables: Reduce heat to medium-low. Push the cooked turkey to one side of the skillet, then add olive oil, minced onion, celery, garlic, and tomato paste to the other side. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Mix the turkey and vegetables together.
- Add Remaining Ingredients: Stir in frozen peas and carrots, diced mushrooms, Worcestershire sauce, and fresh thyme leaves. Mix well to combine all ingredients.
- Simmer and Thicken: In a small bowl, whisk together beef broth and flour until smooth. Pour the mixture over the turkey and vegetables in the skillet. Cover and simmer on low heat for about 5 minutes, or until the mixture thickens and the flavors meld.
- Assemble and Serve: When the sweet potatoes are done, cut each open lengthwise and carefully fluff the insides with a fork. Top each sweet potato with a scant cup of the turkey mixture. Serve immediately while hot.
Notes
- You can substitute the beef broth with chicken or vegetable broth if preferred.
- For a gluten-free version, ensure the Worcestershire sauce and flour are gluten-free.
- Feel free to add other vegetables such as corn or bell peppers for extra flavor and texture.
- Ground turkey with higher fat content can be used, but may increase calories and fat.
- Leftover turkey mixture can be refrigerated for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 360
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
