This post may contain affiliate links. Read my disclosure policy.

Inspired by my Shepherd’s Pie, I made a simple and healthy, stuffed sweet potato topped with ground turkey shepherds pie filling – it got here out great!

Turkey Shepherd’s Pie Stuffed Sweet Potato

Shepherd’s pies are typically made with lamb, but this loaded baked sweet potato inspired by the pie is made with leaner ground turkey. It’s pretty straightforward: make a batch of baked sweet potatoes, then make a hearty, flavor-packed base using ground turkey, mushrooms, and frozen peas and carrots with aromatics and spices. Once the turkey mixture is bubbling and hot, serve it over the sweet potatoes and revel in it for dinner. For more variations, try my classic Shepherd’s Pie, Turkey Sweet Potato Shepherd’s Pie, and vegetarian Portobello Shepherd’s Pie.

Shepherd’s Pie Stuffed Sweet Potato Ingredients

• Sweet Potatoes: Wash and dry 4 small sweet potatoes.
• Ground Turkey: Use 93% lean ground turkey and season with salt.
• Vegetables: Onion, celery, garlic, mushrooms, frozen peas and carrots
• Tomato Paste: Add a tablespoon to the veggies for a touch of tomato flavor.
• Worcestershire Sauce for a simple flavor boost
• Thyme: Chop a teaspoon of fresh thyme leaves.

The best way to Make Loaded Sweet Potatoes

1. Sweet Potatoes: Pierce the sweet potatoes throughout with a fork and bake for 50 to 55 minutes at 400°F. Here’s my baked sweet potato recipe. You may as well cook them within the slow cooker or air fryer.
2. Turkey: Brown the bottom turkey in a deep nonstick skillet over high heat. Season with a teaspoon of salt and cook until it’s browned and broken into small pieces.
3. Vegetables: Push the meat to the side and add the oil, onion, celery, garlic, and tomato paste. Cook until the veggies are tender, mix them with the turkey, and add the frozen vegetables, Worcestershire, and thyme.
4. Gravy: Whisk the flour and broth in a small bowl, pour over the meat, cover the pan, and simmer on low until it thickens.
5. Serve: Slice the baked sweet potatoes and top each with a cup of the shepherd’s pie mixture.

The best way to Store Sweet Potatoes

Leftover stuffed sweet potatoes will last for up to 3 days. You possibly can store the turkey mixture individually from the sweet potatoes, but when you plan on bringing it to work for lunch, you’ll be able to put all of it in the identical container. You may as well freeze the meat and veggies for up to 3 months. Then just bake some potatoes and microwave the meat right before serving.

Variations

1. Potatoes: Swap sweet potatoes with russet potatoes.
2. Dinner Ideas: Serve the turkey shepherd’s pie over a bowl of mashed potatoes or mashed cauliflower.
3. Meat: Sub lean ground chicken or beef for turkey.
4. Mushrooms: If you happen to don’t like mushrooms, leave them out or replace them with one other vegetable, like zucchini, squash, or cauliflower.
5. Flour: For gluten-free shepherd’s pie, use gluten-free flour.
6. Herbs: Substitute thyme for rosemary or oregano.

More Stuffed Sweet Potato Recipes You’ll Love

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Yield: 4 servings

Serving Size: 1 potato

• Preheat oven to 400°F.

• Wash and dry sweet potatoes and pierce all of them over with a fork. Bake sweet potatoes 50 to 55 minutes, until soft.

• Heat a big deep nonstick skillet over high heat and brown the bottom turkey, seasoning with 1 teaspoon salt and cook, breaking the meat up with a picket spoon because it cooks about 5 to six minutes.

• Reduce heat to medium low, push the meat to the side and add the oil, onion, celery garlic, and tomato paste. Cook until the vegetables are tender, about 5 minutes then mix.

• Add the frozen vegetables, Worcestershire sauce, fresh thyme and blend well.

• Whisk together the broth and flour in a small bowl and pour over meat. Simmer, covered on low about 5 minutes, until it thickens and the flavors meld.

• When the potatoes are ready, cut them open and top each with a scant cup of the turkey mixture. Eat hot.

Last Step:

Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

Serving: 1 potato, Calories: 401 kcal, Carbohydrates: 50 g, Protein: 27.5 g, Fat: 11 g, Saturated Fat: 2.5 g, Cholesterol: 84 mg, Sodium: 647.5 mg, Fiber: 8 g, Sugar: 11 g