Say hello to the best gluten free shepherd’s pie topped with fluffy mashed sweet potato and filled with ground chicken and vegetables. A lighter, healthier, and more flavorful version of a classic shepherd’s pie.
Classic shepherd’s pie with ground chicken
But this recipe is next level! Say hello to a lighter, healthier, and more flavorful version of a classic shepherd’s pie. We use ground chicken, sweet potatoes and add lots of delicious veggies.
This recipe does not compromise on flavor, and it is packed with herbs and spices and is sure to be a crowd-pleaser. Honestly, it is so delicious that no one will be able to tell this gluten free shepherd’s pie is healthier.
Plus, sweet potatoes are just better than regular potatoes.
Is it healthy?
Yes, this sweet potato and ground chicken shepherd’s pie is certainly healthy. First, it is made with fresh and simple ingredients that will leave you feeling good and full. Second, we use ground chicken which is a fantastic source of lean protein and is lower in fat than ground beef. Third, we use Greek yogurt in place of butter which adds a little protein. Fourth, this shepherd’s pie is gluten free, grain free, and low in fat.
This recipe calls for a handful of simple and healthy ingredients. You’ll need ground chicken, frozen peas, and a handful of spices. Here is a list of what you will need to make sweet potato shepherd’s pie:
- Sweet potatoes: For the classic potato topping, we are using sweet potatoes! You will need 2 large ones or 3 medium ones.
- Greek yogurt: Instead of butter, we use Greek yogurt to make these mashed potatoes creamy and fluffy.
- Spices: salt, black pepper, garlic powder, thyme, paprika.
- Olive oil: You only need 1 Tablespoon of olive oil or avocado oil to saute the onions.
- Yellow onion: Grab 1 yellow onion and dice it up for the best flavor.
- Ground chicken: Instead of beef, we are using ground chicken which is super juicy, flavorful, and high in protein too. You will need 1 pound.
- Garlic: Fresh garlic adds to the most wonderful flavoring.
- Tomato paste: This adds the classic Sheddpard pie flavor to this healthy version.
- Worcestershire sauce: Plus, some Worcestershire sauce. No one will be able to tell this is a healthier recipe.
- Chicken or vegetable broth: You are going to need 3/4 cups of chicken or vegetable brother to make sure the ground chicken is super moist and does not dry out in the oven.
- Frozen peas: To sneak some vegetables into this recipe and to stay true to classic shepherd’s pie, add in 1 cup of frozen peas.
- Fresh spinach: Add some extra leafy greens to make this recipe healthier. I promise you cannot taste it.
Kichen tools needed
Sweet potato shepherd’s pie is so easy to make. They come together in under 25 minutes with these few kitchen tools:
- Saute Pan
- Stirring Utensil
- Pot or Dutch Oven
- 9×9″ casserole dish or 9″ pie dish
- Cutting Board
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon and 1/4 cup.
How to make sweet potato shepherd’s pie
Everyone is going to love this easy dinner recipe. The chicken filling is super moist and flavorful, plus the healthy mashed sweet potatoes on top are creamy and rich! Any level cook can make this simple recipe:
Step 1: Preheat the oven to 400°F.
Step 2: Next, add sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook for 8 – 12 minutes until the potatoes are fork-tender. Then, drain and mash the sweet potatoes with a potato masher. Then use a spatula to whip in the Greek yogurt, salt, garlic powder, and pepper. Set to the side.
Step 3: Meanwhile, in a large saute pan, heat olive oil to medium heat. Add in the onion and cook for 5 – 7 minutes until they are translucent. Then, stir in the garlic and cook for an additional minute. Then, push the onions to the side of the pan and add in the ground chicken. Use a spatula to break up the chicken as it cooks.
Step 4: Once the chicken is cooked through, stir in the tomato paste, Worcestershire sauce, paprika, thyme, salt, pepper, and chicken broth. Simmer for 2 – 4 minutes until the liquid has reduced. Then, stir in the frozen peas and spinach.
Step 5: Once the spinach is wilted, spread the chicken mixture into a 9×9 inch or 7×11 inch baking dish or a 9″ pie dish. Spoon the mashed sweet potatoes on top of the chicken and spread them into an even layer. Bake for 24 – 28 minutes or just until the potatoes begin to brown. If desired, broil for 5 minutes for extra crispiness.
Remove your sweet potato chicken shepherd’s pie from the oven and allow it to cool for 5 – 10 minutes before serving!
I love this ground chicken shepherd’s pie as is, but if you want to customize them to your preferences, be my guest! Here is a list of my recommended ingredient substitutions to help you out.
- Yellow Onion: You can subsitute the yellow onion with a sweet onion, white onion, or even a red onion.
- Ground Chicken: Instead of chicken, you can use ground turkey or ground beef.
- Greek Yogurt: If you don’t have Greek Yogurt, you can your sour cream or unsalted butter.
- Peas: Feel free to use frozen corn instead.
- Tomato Paste: If you don’t have tomato paste, try using tomato sauce and tomato puree. I would use 2 Tablespoons.
Fequently Asked Questions
Is this gluten free?
Yes, this shepherd’s pie is gluten free since there are no grains or flour added.
Can I make this ahead of time?
Yes, you can make this recipe ahead of time. You can make it a day in advance or in the morning before serving. Just let the shepherd’s pie cool to room temperature before covering the dish in aluminum foil. If you are making it the morning of, you can keep it at room temperature before warming it in the oven. If you make it a day in advance, I recommend storing it in the fridge.
Can I meal prep this recipe?
Yes! This is one of my favorite meal prep recipes. Save extras in the fridge and enjoy throughout the week. I recommend storing it in the original pan covered in aluminum foil or in individual airtight containers.
Can use ground turkey instead?
Be my guest! You can use ground turkey or ground beef for this recipe.
How to store and reheat leftovers
Storing: Place leftovers into individual airtight containers and store them in the refrigerator for 4 – 5 days. You can also cover the original baking dish in aluminum foil.
Reheating: For best results, reheat the original pan in the oven for 10 – 20 minutes at 350°F. If you are in a rush, reheat individual portions in the microwave for 30 – 60 seconds until warm.
Check out more dinner recipes!
- Cauliflower Tacos with Cilantro Yogurt Crema
- Southwestern Zucchini Boats with Ground Turkey
- Al Pastor Shrimp Tacos
- Blackened Salmon with Mango Salsa
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Sweet Potato Chicken Shepherd's Pie
Mashed Sweet Potatoes:
- 2 large sweet potatoes, peeled and cut into quarters
- 2 - 3 Tbsp plain Greek yogurt
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp black pepper
- Preheat the oven to 400°F.
- Add sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook for 8 - 12 minutes until the potatoes are fork-tender.
- Drain and mash the sweet potatoes with a potato masher. Then use a spatula to whip in the Greek yogurt, salt, garlic powder, and pepper. Set to the side.
- Meanwhile, in a large saute pan, heat olive oil to medium heat. Add in the onion and cook for 5 – 7 minutes, until they are translucent. Then, stir in the garlic and cook for an additional minute.
- Push the onions to the side of the pan and add in the ground chicken. Use a spatula to break up the chicken as it cooks.
- Once chicken is cooked through, stir in the tomato paste, Worcestershire sauce, paprika, thyme, salt, pepper, and chicken broth. Simmer for a 2 - 4 minutes until the liquid has reduced.
- Stir in the frozen peas and spinach.
- Once the spinach is wilted, spread the chicken mixture into a 9x9 inch or 7x11 inch baking dish. Spoon the mashed sweet potatoes on top of the chicken and spread them into an even layer.
- Bake for 24 - 28 minutes or just until the potatoes begin to brown. If desired, broil for 5 minutes for extra crispiness.
- Remove from the oven and allow the shepherd’s pie to cool for 5 - 10 minutes before serving.
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
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