If you’re into comfort foods as much as I am, then you’ll love this Turkey and Sweet Potato Shepherd Pie!
It’s very high in protein and super easy to make in about 35 minutes or less. (This is the biggest reason why it’s one of my faves! It’s so low maintenance!) I love being able to throw this meal together on a cool or cozy night in and know I’m still getting a well-balanced meal - protein from the turkey, fibre and vitamin A from the sweet potatoes and a ton of vitamins, minerals and antioxidants from the veggies and spices.
Bonus: This is almost a one-pan recipe, meaning there are wayyyyy fewer dishes to do at the end of the night! All you need is a cast-iron skillet and either an instant pot or a separate pot for the potatoes!
Plus, since I’ve been getting into a lot of meal prepping lately, this recipe yields a perfect 5 servings to keep you going through Monday to Friday (it’s soo yummy I promise you won’t get tired of it). But, if you’re looking for other cozy meal prep ideas, you can also try my Turkey & Quinoa Harvest Bowl Lunch Prep or Asian Sesame Beef Stir Fry Lunch Prep.
How To Make The Most Of Your Thanksgiving Leftovers:
Since the Turkey and Sweet Potato combination is a very reminiscent “Thanksgiving” meal, this recipe is quite possibly one of the best ways to use those leftovers. You can simply chop up and throw in your cooked turkey once the frozen veg and sauces have cooked down - and it’ll take even less time in this case, since you’re not waiting for the turkey to cook.
Go ahead and grab your blankets and cuddle up with your favourite movie while you enjoy this cozy, comforting and scrumptious meal!
Recipe and details below!
3 large sweet potatoes, peeled and cubed
1 tbsp butter
1 ½ cups frozen peas and carrots
2 x 450g containers of ground turkey (900g)
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup chicken or beef broth
1 tbsp paprika
½ tbsp oregano
½ tbsp rosemary
Salt and pepper (to taste)
Preheat the oven to 375F and boil a pot of water for your potatoes.
Once your pot is boiling, add your potatoes and cook them through until you can easily poke through the flesh with a fork. Drain and mash. Season with salt and pepper (to taste). Then, set aside.
Meanwhile, in a large cast iron skillet over medium heat, add butter and garlic and saute until fragrant before adding in your ground turkey. Season immediately with paprika, oregano, rosemary, salt and pepper. Stir together very occasionally, making sure everything is cooked fully and browned on all sides.
Add in the tomato paste, worcestershire sauce and broth and mix until combined. Once simmering, add your frozen peas and carrots to the same skillet and mix together until all veggies are soft and tender.
Assemble your shepherd’s pie by topping your cast iron skillet with mashed sweet potatoes. Garnish with a few dashes of paprika before baking in the oven for either 15 minutes, plus 5 minutes under the broiler or 20-25 minutes (if you don’t have a broiler).
Serve immediately and enjoy!
Makes 5 servings
Calories per serving: 414