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Inspired by my Shepherd’s Pie, I made an easy and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it came out great!

Shepherds Pie Stuffed Sweet Potato

Turkey Shepherd’s Pie Stuffed Sweet Potato

Shepherd’s pies are typically made with lamb, but this loaded baked sweet potato inspired by the pie is made with leaner ground turkey. It’s pretty straightforward: make a batch of baked sweet potatoes, then make a hearty, flavor-packed base using ground turkey, mushrooms, and frozen peas and carrots with aromatics and spices. Once the turkey mixture is bubbling and hot, serve it over the sweet potatoes and enjoy it for dinner. For more variations, try my classic Shepherd’s Pie, Turkey Sweet Potato Shepherd’s Pie, and vegetarian Portobello Shepherd’s Pie.

Turkey Shepherd's Pie Loaded Sweet Potato

Shepherd’s Pie Stuffed Sweet Potato Ingredients

  • Sweet Potatoes: Wash and dry four small sweet potatoes.
  • Ground Turkey: Use 93% lean ground turkey and season with salt.
  • Vegetables: Onion, celery, garlic, mushrooms, frozen peas and carrots
  • Tomato Paste: Add a tablespoon to the veggies for a hint of tomato flavor.
  • Worcestershire Sauce for an easy flavor boost
  • Thyme: Chop a teaspoon of fresh thyme leaves.

How to Make Loaded Sweet Potatoes

  1. Sweet Potatoes: Pierce the sweet potatoes all over with a fork and bake for 50 to 55 minutes at 400°F. Here’s my baked sweet potato recipe. You can also cook them in the slow cooker or air fryer.
  2. Turkey: Brown the ground turkey in a deep nonstick skillet over high heat. Season with a teaspoon of salt and cook until it’s browned and broken into small pieces.
  3. Vegetables: Push the meat to the side and add the oil, onion, celery, garlic, and tomato paste. Cook until the veggies are tender, mix them with the turkey, and add the frozen vegetables, Worcestershire, and thyme.
  4. Gravy: Whisk the flour and broth in a small bowl, pour over the meat, cover the pan, and simmer on low until it thickens.
  5. Serve: Slice the baked sweet potatoes and top each with a cup of the shepherd’s pie mixture.

How to Store Sweet Potatoes

Leftover stuffed sweet potatoes will last for up to three days. You can store the turkey mixture separately from the sweet potatoes, but if you plan on bringing it to work for lunch, you can put it all in the same container. You can also freeze the meat and veggies for up to three months. Then just bake some potatoes and microwave the meat right before serving.

Variations

  1. Potatoes: Swap sweet potatoes with russet potatoes.
  2. Dinner Ideas: Serve the turkey shepherd’s pie over a bowl of mashed potatoes or mashed cauliflower.
  3. Meat: Sub lean ground chicken or beef for turkey.
  4. Mushrooms: If you don’t like mushrooms, leave them out or replace them with another vegetable, like zucchini, squash, or cauliflower.
  5. Flour: For gluten-free shepherd’s pie, use gluten-free flour.
  6. Herbs: Substitute thyme for rosemary or oregano.
Shepherds Pie Stuffed Sweet Potato

More Stuffed Sweet Potato Recipes You’ll Love

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Yield: 4 servings

Serving Size: 1 potato

  • Preheat oven to 400°F.

  • Wash and dry sweet potatoes and pierce them all over with a fork. Bake sweet potatoes 50 to 55 minutes, until soft.

  • Heat a large deep nonstick skillet over high heat and brown the ground turkey, seasoning with 1 teaspoon salt and cook, breaking the meat up with a wooden spoon as it cooks about 5 to 6 minutes.

  • Reduce heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes then mix.

  • Add the frozen vegetables, Worcestershire sauce, fresh thyme and mix well.

  • Whisk together the broth and flour in a small bowl and pour over meat. Simmer, covered on low about 5 minutes, until it thickens and the flavors meld.

  • When the potatoes are ready, cut them open and top each with a scant cup of the turkey mixture. Eat hot.

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Serving: 1 potato, Calories: 401 kcal, Carbohydrates: 50 g, Protein: 27.5 g, Fat: 11 g, Saturated Fat: 2.5 g, Cholesterol: 84 mg, Sodium: 647.5 mg, Fiber: 8 g, Sugar: 11 g



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