If you love shepherd's pie, you are really going to love this Sweet Potato Shepherd's Pie with lean ground turkey. It's a healthier shepherd's pie, but it's every bit as delicious as the original.
Place the sweet potato cubes in a pot and add enough water to cover them
Boil the sweet potatoes until they are fork tender, then drain and mash them with one tablespoon of olive oil.
In an oven safe skillet, heat one tablespoon of the olive oil
Add the carrots, onion, and celery and cook
Preheat oven to 400°
In an oven safe skillet, heat one tablespoon of olive oil over medium high heat.
Add carrots, celery, and onion to the skillet and cook, stirring, until softened, about 5 minutes
Stir in the cornstarch, rosemary and thyme
Add the ground turkey, salt, and pepper to the skillet and cook, breaking up with a spoon until no longer pink, about 5 minutes.
Add the chicken stock and stir to combine completely
Stir in the peas and remove from heat
Using a spatula, smooth the mashed sweet potatoes over the filling evenly to cover.
Sprinkle with paprika (optional)
Bake for 30 minutes or until the potatoes form a crust and the filling is bubbling
Allow the shepherd's pie to cool for about 5 minutes before slicing.
Notes
Make Ahead: You can assemble the whole dish up to a day ahead. Keep it refrigerated until you want to bake it.Reheating: You can reheat it in the microwave for individual portions, or you can reheat the whole dish in the oven at 350° 15-20 minutes.To Freeze: There are a couple of ways to do it. First, you can freeze the whole pie without baking it, or, you can freeze it in individual portion sizes after it's baked and cooled. (It's a perfect recipe for meal prep).Use airtight freezer safe containers and use within 3 months.