Sweet Potato Shepherd’s Pie

I grew up on Shepherd’s Pie so it’s comfort food for me. This twist on a classic Shepherd’s pie substitutes sweet potatoes for the normal mashed potato topping and the flavor in this is unreal. This is packed with veggies and the buttery sweet potatoes and fresh parsley just take this over the top.

You know how every once in a while you make a meal that is so good you are still craving it days later? THIS is that meal. We had zero leftovers when I made this and I missed them the next afternoon when I was hunting for something for lunch.

I’m just going to make every Monday from here on out Shepherd’s Pie day. Everyone ok with that?

Ingredients

• 1 pound ground turkey
• 2 onions, diced
• 1 zucchini, diced
• 4 bell peppers, mixed colors
• 4 celery stalks, diced
• 1 Tbsp. Italian seasoning
• 1/2 Tbsp. ground sage
• 1 tsp. white pepper
• 1 Tbsp. salt
• Fresh parsley, chopped
• 4-5 sweet potatoes
• butter

Preparation

Get your sweet potatoes started boiling. Don’t bother removing the skin. It will fall right off once they are cooked.

In the meantime, brown your ground turkey. Turkey is such a lean meat, you may need to add a bit of butter or coconut oil to get it started. Add your diced onions, chopped peppers (I used red, yellow, and orange), diced zucchini, and celery. Let your veggies cook for a few minutes then add in the Italian seasoning, ground sage, white pepper, salt, and a small handful of your fresh parsley.

When your sweet potatoes are cooked, peel the skins off and toss them in your mixer with a tablespoon of butter. Mix them up until they are nice and smooth.

Fill a baking dish with your turkey mixture then spread your mashed sweet potatoes on top. Bake at 375° for 15-20 minutes.

When you pull it out of the oven, top with a handful of fresh parsley. The parsley really makes this pop. I added an extra little handful to mine because it was just so good.

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Sweet Potato Shepherd’s Pie

Ingredients

• Sweet Potato Shepherd's Pie on BusyMommyMedia.com
• 1 pound ground turkey
• 2 onions, diced
• 1 zucchini, diced
• 4 bell peppers, mixed colors
• 4 celery stalks, diced
• 1 Tbsp. Italian seasoning
• 1/2 Tbsp. ground sage
• 1 tsp. white pepper
• 1 Tbsp. salt
• Fresh parsley, chopped
• 4-5 sweet potatoes
• butter

Instructions

1. Get your sweet potatoes started boiling. Don't bother removing the skin. It will fall right off once they are cooked.
2. In the meantime, brown your ground turkey. Turkey is such a lean meat, you may need to add a bit of butter or coconut oil to get it started. Add your diced onions, chopped peppers (I used red, yellow, and orange), diced zucchini, and celery. Let your veggies cook for a few minutes then add in the Italian seasoning, ground sage, white pepper, salt, and a small handful of your fresh parsley.
3. When your sweet potatoes are cooked, peel the skins off and toss them in your mixer with a tablespoon of butter. Mix them up until they are nice and smooth.
4. Fill a baking dish with your turkey mixture then spread your mashed sweet potatoes on top. Bake at 375° for 15-20 minutes.
5. When you pull it out of the oven, top with a handful of fresh parsley. The parsley really makes this pop. I added an extra little handful to mine because it was just so good.

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