Sweet Potato Shepherd’s Pie

This quick and easy shepherd's pie is topped with fluffy mashed sweet potato and filled with your choice of ground chicken, turkey, beef, or lamb. A lighter, healthier, and gluten-free version of a classic shepherd's pie.

5 from 21 votes

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Prep Time 10

Cook Time 35

Total Time 45

Serving servings

Ingredients

Mashed Sweet Potatoes:

2 large sweet potatoes, peeled and cut into quarters
2 - 3 tbsp plain Greek yogurt, or butter
¼ cup grated or shredded parmesan cheese, optional but so delish
½ tsp garlic powder
½ - 1 tsp salt
½ tsp black pepper
1 - 2 tbsp parsley or chives, chopped, to garnish at the end

The Filling:

1 lb ground chicken, ground turkey, 94% lean ground beef, or ground lamb
1 tbsp olive oil
1 medium yellow onion, diced
3 large carrots, cut into coins
3 large garlic cloves, minced
2 tbsp gluten-free all-purpose flour
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 - 3 tsp smoked paprika
1 tsp dried thyme
1 cup chicken or vegetable broth
1 cup frozen peas
3 - 4 cups fresh spinach, roughly chopped

Instructions

The Prep:

Preheat the oven to 400°F.

Make the Mashed Sweet Potatoes:

In a large pot, add the sweet potato pieces and enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 8 - 14 minutes until the sweet potatoes are fork-tender.
Drain the cooked sweet potatoes and mash them using a potato masher or fork.
Whip in the Greek yogurt (or butter), parmesan cheese (optional) garlic powder, salt, and black pepper until well combined. Taste and adjust the seasonings if desired, then set aside.

Make the Filling:

Heat olive oil in a large sauté pan over medium heat. Add diced onion and carrot coins, and cook for 5 - 7 minutes until onions are translucent and softened. Stir in minced garlic and cook for an additional minute.
Sprinkle the gluten-free flour over the pan and stir for 1 minute.
Push vegetables to the side and add your choice of ground meat to the pan. I love ground chicken. Use a wooden spoon to break it apart. Spoon off excess fat if necessary (this will only happen with the beef and lamb since chicken and turkey are very lean).
Stir in tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper. Cook for 6 - 8 minutes, until meat is browned.
Add chicken or vegetable broth, frozen peas, and chopped spinach. Bring to a boil, then reduce to a simmer for 5 - 8 minutes until the mixture thickens and the spinach wilts.

Assemble:

Transfer the meat mixture to a 9x9”-inch or 7x11”-inch baking dish.
Spoon the mashed sweet potatoes over the meat and spread into an even layer.
Bake for 25 - 30 minutes, or until the potatoes start to brown. For extra crispiness, broil for 5 minutes.

Serve:

Allow the shepherd’s pie to cool for 5 - 10 minutes before serving. Garnished with chopped parsley or chives. Enjoy!

Notes

Cut the sweet potatoes into small pieces before boiling: This is my #1 trip to making this dish in under 30 minutes. The smaller the sweet potato pieces, the less time they need to boil.

If using Beef or Lamb: make sure you spoon off excess fat so the filling is not too liquidy. This will only happen with beef and lamb since chicken and turkey are very lean.

Frozen Peas: can be substituted with frozen corn.

Greek Yogurt: you can substitute it with sour cream, unsalted butter, or olive oil (1 tablespoon).

Russet Potatoes: You can absolutely use Russet potatoes instead of sweet potatoes to make the topping for this gluten-free shepherd’s pie. Russet potatoes are starchy and create a creamy and fluffy mashed potato layer when properly prepared.

Freezing: Shepherd’s Pie can be frozen for up to 2-3 months. For best results, freeze the pie before you bake it. Cover the assembled dish tightly with plastic wrap and aluminum foil, and then thaw it in the refrigerator before baking.

Storing: Allow the shepherd’s pie to cool to room temperature. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating: To reheat, microwave individual portions for a quick warm-up or preheat the oven to 350°F (175°C) and reheat the entire dish covered in aluminum foil for about 20-25 minutes or until heated through. I reccomend baking them so the sweet potato topping is nice and crispy.

Nutrition

Course Lunch & Dinner

Cuisine American, Healthy

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