Sweet Potato and Turkey Shepherd's Pie

Sweet Potato and Turkey Shepherd's Pie
Makes 10
Prep 15 m
Cook 38 m
Bake 60 m



  1. 1 of 4 Heat oven to 350 degrees . Place sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10 minutes. Drain and return to pot over low heat. Add sugar, butter and 1/2 tsp of the salt. Mash sweet potatoes and mix until ingredients are incorporated.
  2. 2 of 4 Heat 1 tbsp of the oil in a large skillet over medium heat. Add onion and 1/2 tsp of the remaining salt; cook 5 minutes. Push onions to edge of pan. Pour in another 1 tbsp of the oil and add mushrooms. Cook 2 minutes without stirring, allowing mushrooms to brown. Mix with onions; cook 2 minutes more. Transfer to a plate.
  3. 3 of 4 Add remaining 1 tbsp oil to pan. Stir in turkey, breaking up meat with a spatula. Season with remaining 1/2 tsp salt, the garlic, smoked paprika, turmeric, cumin and chipotle. Cook 4 minutes. Stir in onions and mushrooms, tomato sauce, spinach and 1 cup water. Bring to a simmer and cook 10 to 15 minutes, until mixture thickens.
  4. 4 of 4 Spread turkey mixture into a 9 x 13-inch baking dish. Spread mashed sweet potatoes over the top in an even layer. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour, uncovered.
Nutrition Information for Sweet Potato and Turkey Shepherd's Pie
Servings Per Recipe: 10
Per Serving: 360 kcal cal., 18 g Fat, total, 28 g carb., 4 g fiber, 85 mg chol., 6 g sat. fat, 23 g pro., 670 mg sodium