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Shepherd’s pie has always been a favorite of mine. Growing up, my mom would make a classic shepherd’s pie with ground beef, corn, and mashed potatoes. I used to make it that way too, and I LOVE it that way!

However, this time I wanted to try something different! I used sweet potato, ground turkey, and frozen mixed vegetables. Just these simple changes make the dish healthier! The addition of the extra vegetables provides more nutrients. Since they were frozen vegetables rather than canned corn, they have more nutrients. The usage of ground turkey means less fat. I also thought that using sweet potato was a healthy switch, but after some research, I discovered that sweet potato and other potatoes are pretty equal in terms of nutrition. They each have their pros and cons, so ultimately, it depends on your preference as far as potatoes go!

I whipped up a quick gravy with some beef stock and flour, topped the shepherd’s pie with shredded cheddar, and I devoured it! It was absolutely delicious!



2 sweet potatoes, peeled

1 bag of frozen mixed vegetables

1 lb. ground turkey

1/2 C. shredded cheddar

1/2 T. Salt

1/4 T. Pepper

1/2 T. Garlic Powder

1/2 T. Onion Powder

1/4 T. Cumin

2 T. Butter


Preheat oven to 375 degrees.

Thaw veggies.

Peel and boil sweet potatoes until they are easily penetrated by a fork.

Mash sweet potatoes with 1 T. butter, salt, and pepper.

Melt 1 T. butter in a pan, add ground turkey and seasoning.

Cook ground turkey until it’s done.

Layer ground turkey, vegetables, and mashed sweet potato into a baking dish.

Top dish with shredded cheddar.

Bake in the oven for 20-30 minutes, enough time to heat the veggies and melt the cheese.


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