Sweet Potato Pumpkin Shepherds Pie
Shepherds pie is given a healthy, gluten free, fall twist, topped with a combination of sweet potatoes & pumpkin, filled with lean ground turkey & veggies.
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 Facts
Serving 4servingCalories 340kcal (17%)Carbohydrates 35g (12%)Protein 31g (62%)Fat 9g (14%)Saturated Fat 6g (30%)Cholesterol 62mg (21%)Sodium 258mg (11%)Potassium 1131mg (32%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 28380mg (568%)Vitamin C 11.1mg (13%)Calcium 96mg (10%)Iron 4.1mg (23%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!