Description
This Turkey Shepherd’s Pie Loaded Sweet Potato recipe combines hearty ground turkey and a medley of vegetables in a flavorful gravy, all served atop baked sweet potatoes for a comforting and nutritious twist on a classic dish.
Ingredients
Scale
Sweet Potatoes
- 4 small sweet potatoes (7 ounces each)
Turkey Mixture
- 1 pound 93% ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 small onion, minced
- 1/2 cup minced celery
- 2 cloves garlic, minced
- 4 oz mushrooms, diced
- 3/4 cup frozen peas and carrots
- 1 cup beef broth
- 1 tablespoon flour (or gluten-free flour mix)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (check labels for gluten-free)
- 1 teaspoon freshly chopped thyme leaves
Instructions
- Preheat the Oven and Prepare Sweet Potatoes: Preheat your oven to 400°F. Wash and dry the sweet potatoes thoroughly, then pierce them all over with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the fork-pierced sweet potatoes on a baking sheet and bake for 50 to 55 minutes until they are soft and tender.
- Brown the Ground Turkey: While the sweet potatoes bake, heat a large deep nonstick skillet over high heat. Add the ground turkey and season with 1 teaspoon kosher salt. Cook the turkey, breaking it up with a wooden spoon, until browned, about 5 to 6 minutes.
- Sauté Vegetables and Tomato Paste: Reduce the heat to medium-low. Push the browned turkey to one side of the skillet. Add olive oil, minced onion, celery, garlic, and tomato paste to the empty side of the skillet. Cook until the vegetables are tender, about 5 minutes, then mix everything together.
- Add Mushrooms, Frozen Vegetables, and Seasonings: Stir in diced mushrooms, frozen peas and carrots, Worcestershire sauce, and freshly chopped thyme. Mix well to combine.
- Make the Gravy: In a small bowl, whisk together the beef broth and flour until smooth. Pour this mixture over the turkey and vegetables in the skillet. Cover and simmer on low heat for about 5 minutes until the gravy thickens and flavors meld together.
- Assemble and Serve: Once the sweet potatoes are baked and soft, cut them open lengthwise. Top each sweet potato with a scant cup of the turkey mixture. Serve immediately while hot.
Notes
- For gluten-free option, ensure Worcestershire sauce and flour are gluten-free varieties.
- You can substitute ground turkey with lean ground chicken if preferred.
- Adjust vegetables based on preference; bell peppers or corn can be added for extra color and flavor.
- The dish can be prepared ahead by baking the sweet potatoes and storing the turkey mixture separately; assemble and reheat before serving.
- Use low-sodium beef broth to reduce sodium content if desired.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
