Sweet Potato Turkey Shepherd’s Pie

by Kelli H. on November 19, 2014

It’s that time of year when I sit in my living room with big fluffy hideous purple socks, my favorite black Nike sweats, my old standby grey button up sweater, and of course my cream colored beanie (David’s a lucky man!). Is that not standard for keeping warm in your house? No? I’ve been known around these parts to be a heat nazi. I definitely do not allow the heater to be used any early than November. I really don’t like it to even be turned on until Thanksgiving. I’m trying to hold out this year, but dang! It’s been a cold week! My toesies are icicles! 
To help combat the cold weather, I always turn to cooking comforting dishes like soups, chilis, and casseroles. I never grew up eating Shepherd’s Pie, and I really don’t even know the history behind it. My introduction to Shepherd’s Pie was in my 10th grade World History class. We had to do a presentation on a country of our choosing. One of the boys in my class chose England, and I’ll never forget that he had his friend from England come and talk to the class. Though this friend of his was a popular senior in our high school. I always wondered about that… He also brought in Shepherd’s Pie that his mom had made. There were big pans of Shepherd’s Pie for the whole class to try. I remember being very unsure of the slop that I was served, but it did leave a lasting impression. I remember loving the mashed potatoes that had been baked on top. After that I found a recipe from Rachael Ray, and I started making it on my own. Since then I’ve made countless Shepherd’s Pies, but so far, this one is my favorite. 
I love that this Shepherd’s Pie is super healthy. I came across the recipe during our Whole30 challenge, but it’s so delicious I knew I’d make it even when we weren’t on Whole30. I love that it’s grain-free. It’s also the first recipe that I made a roux without actual flour. Pretty cool! The coconut flour worked great and thickened right up. I was a tad worried but it gave me hope for more grain-free cooking.
David and I love that this meal is hearty and warms you up. I’d recommend making it for your first time on a non-work night. It’ll give you a little more time to really get it down good. The first time I made it was on a week night which worked out fine but it did take me about one good hour to get it done and ready to eat. 
Have fun subbing in whatever vegetables you desire. If you’re more of a traditionalist feel free to add in peas. I was tempted to! I shared the leftovers for lunch with my mom and dad this week and they both enjoyed it as well. I hope you will too! 

Sweet Potato Turkey Shepherd’s Pie
Adapted from By Dawn Nicole

Sweet Potato Topping
2 large sweet potatoes, peeled and chopped
1/4 cup coconut milk
2 tablespoons clarified butter
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 egg yolk

Turkey Filling
1 tablespoon avocado, olive, or coconut oil
1 large onion, diced
3 carrots, diced
1 large zucchini, diced
3 cloves garlic, minced
1 pound ground turkey
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 tablespoons coconut flour
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon coconut aminos
smoked paprika, for sprinkling

1. Preheat oven to 400 degrees. Grease 9″x13″ baking dish.

2. Bring a pot of water to a boil. Add in chopped sweet potatoes and cook until tender. Drain, return to pot, add in coconut milk, butter, salt, pepper, and mash until smooth. Mash in egg yolk quickly so that it won’t curdle.

3. Heat a large skillet over medium heat. Add in oil, onions, carrots, and saute for about 5-7 minutes. Stir in zucchini and garlic and saute for about 2-4 minutes. Stir in ground turkey and break up until no longer pink. Season with salt, pepper, rosemary, thyme, and cook for 1 minute. Stir in coconut flour and cook for about 2 minutes. Stir in tomato paste and cook for 1 minute. Stir in chicken broth and coconut aminos. Cook until thickened. You may need to add more chicken broth depending on your desired thickness.

4. Fill baking dish with turkey filling. Top with mashed sweet potatoes and spread across turkey evenly. Sprinkle with smoked paprika and bake for 25 minutes. Remove from oven, let sit a couple minutes before serving.

{ 2 comments… read them below or add one }

Made in Sonoma November 20, 2014 at 12:24 am

I’m sure you look adorable all bundled up! I’m the same way, I try to resist turning on the heat until it’s unbearable and it’s been pretty close this week. I’m sure it’s even colder up by you.

This Shepherds Pie looks like the perfect way to warm up though. I love the use of sweet potatoes!


Made in Sonoma November 21, 2014 at 10:18 am

I never thought about using sweet potatoes for my Shepherds Pie – Brilliant.


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