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Sweet Potato Pumpkin Shepherds Pie
Print Recipe
Shepherds pie is given a healthy, gluten free, fall twist, topped with a combination of sweet potatoes & pumpkin, filled with lean ground turkey & veggies.
Course
Main Course
Cuisine
American
Prep Time
40
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings
4
people
Calories
340
Author
Whitney Bond
Ingredients
Sweet Potato Pumpkin Topping
1
lb
sweet potatoes
cubed
1
cup
pumpkin puree
½
cup
coconut milk
1
tsp
ground cinnamon
1
tsp
ground ginger
Shepherds Pie Filling
1
tsp
olive oil
½
cup
onion
diced
½
cup
celery
chopped
½
cup
carrots
chopped
1
cup
baby bella mushrooms
sliced
3
cloves
garlic
minced
1
lb
lean ground turkey
1
tsp
dried oregano
1
tsp
dried thyme
½
cup
chicken broth
Instructions
Preheat the oven to 350°F.
Add the sweet potatoes to a large pot of boiling water.
Cook for 20 minutes or until fork tender.
Once cooked, drain and place back in the pot with the pumpkin puree, coconut milk, cinnamon and ginger.
Use a hand mixer to puree all of the ingredients together, then set aside.
In a large skillet, heat the olive oil over medium heat.
Add the onions, celery, carrots and mushrooms.
Cook 5-6 minutes, then add the garlic and cook for an additional 1-2 minutes.
Add the ground turkey and cook through.
Add the oregano and thyme.
Combine well, then pour the chicken broth over the top.
Reduce heat to low and simmer for 10 minutes.
Remove from the heat and place in an oven-safe baking dish.
Top with the mashed pumpkin sweet potatoes.
Place in the oven and bake for 25-30 minutes.
Nutrition
Serving:
4
g
|
Calories:
340
kcal
|
Carbohydrates:
35
g
|
Protein:
31
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
62
mg
|
Sodium:
258
mg
|
Potassium:
1131
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
28380
mg
|
Vitamin C:
11.1
mg
|
Calcium:
96
mg
|
Iron:
4.1
mg