This Homemade Sweet Potato Shepherd’s Pie is a classic comfort food that warms the soul. It’s a savory dish in casserole form with a hearty layer of ground turkey and veggies that’s topped with creamy mashed sweet potatoes. It’s gluten free and dairy free with the option of making it grain free and Paleo friendly!
Shepherd’s pie is such a cozy, comforting meal that’s perfect for colder weather. This Homemade Sweet Potato Shepherd’s Pot Pie changes up the traditional recipe by swapping out the regular potatoes for a delicious sweet potato topping. It’s a healthy, satisfying and filling option that makes a great lunch or dinner.
Ingredients:
- Ground turkey
- Frozen peas, carrots & corn
- Onion
- Cauliflower rice
- Sweet potatoes
- Coconut milk
- Tomato paste
- Beef broth
- Coconut aminos
- Dijon mustard
- Extra virgin olive oil
- Seasonings: cumin, garlic powder, thyme, parsley, salt and pepper
Paleo Friendly Option
This Homemade Sweet Potato Shepherd’s Pie recipe is not grain free or Paleo compliant due to the corn. So, if your gut can’t handle corn or you are following a strict Paleo or grain free diet, simply don’t add the corn. It won’t affect how this recipe is made and tastes just as delicious!
How to Cook the Sweet Potatoes
This recipe calls for mashed sweet potatoes and I’m including three simple ways to make them!
Option 1: Instant Pot
If you never used the Instant Pot to make mashed potatoes of any kind, you are missing out! It’s my preferred way of cooking them because it is so simple. Peel and cut the sweet potatoes into cube sized pieces. Add one cup of water to the Instant Pot, place the steamer basket in the Instant Pot and add the sweet potatoes. Place the lid on the Instant Pot, select pressure cook and set the timer for 7 minutes. Quick release the pressure, add the sweet potatoes to a separate bowl and mash. You can find the Instant Pot I use (and love) here.
Option 2: Stovetop
Fill a saucepan with water and bring to a boil. Peel and cut the sweet potatoes into cube sized pieces. Add the potatoes to the water and cook for 10 to 15 minutes until the potatoes are soft (use a fork to check). Drain the potatoes from the water and mash.
Option 3: Microwave
Poke holes in the sweet potatoes, place them on a plate and cook in the microwave on high for 10 to 15 minutes. Peel the skin off while scooping out the inside and mash until thick and creamy.
If You Like This Shepherd’s Pie Recipe, Check Out These…
- Chicken, Potato & Veggie Sheet Pan
- 20 Minute Cheesy Beefaroni (Gluten Free & Dairy Free)
- Taco Spaghetti Squash Bowl
- Paleo Chicken Alfredo Skillet
I love seeing what recipes you are making! Make sure to tag me on Instagram @theglutenfreegrasses so I can see your creations! Happy cooking!
-Kelsey
Homemade Sweet Potato Shepherd’s Pie
Course: Dinner/LunchDifficulty: Easy6
servings25
minutes30
minutes55
minutesIngredients
- Filling:
2 lbs ground turkey
2 cups frozen peas and carrots
1 sweet onion
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 Tablespoon parsley
1/2 teaspoon thyme
1 cup beef broth
2 cups cauliflower rice
3 Tablespoon tomato paste
2 teaspoons cumin
3 Tablespoons coconut aminos
2 Tablespoons extra virgin olive oil
1 cup frozen corn (optional, skip if paleo)
1 Tablespoon Dijon mustard
- Topping:
4 large sweet potatoes
1/2 cup coconut milk
Directions
- {reheat the oven to 375 degrees. Peel the sweet potatoes and cut into quarters. Add one cup of water to the Instant Pot and place the sweet potatoes in the steamer basket. Select pressure cook and set the time for 7 minutes.
- Add the extra virgin olive oil to the skillet on high heat. Dice the onion and add to the heated olive oil. Once the onions are translucent, add the ground turkey and brown. Drain the meat and set aside.
- Add the cauliflower rice, frozen peas, carrots and corn to the skillet. Once the veggies are defrosted, add the ground turkey back to the skillet along with the garlic, parsley, thyme, salt, pepper, tomato paste, cumin, coconut aminos, beef broth and Dijon mustard. Cook on medium heat for 8-10 minutes until juices are soaked into the filling.
- Release the pressure from the Instant Pot and add the sweet potatoes to a large bowl with the coconut milk. Mash until smooth and creamy. Add the filling from the skillet to a 9 X 13 casserole dish. Spread the mashed sweet potatoes on top. Bake at 375 degrees for 30 minutes.
Notes
- See the blog post above for stovetop and microwavable instructions for making the mashed sweet potatoes.