Sweet Potato Shepherd’s Pie



Prep Time

45 minutes

Cook Time

15 minutes



For the Sweet Potato Topping:

  • 1 ½ pounds (about 2 large sweet potatoes), cubed (about 6 cups cubed)
  • 1 tablespoons butter (ghee or coconut oil can be used)
  • 1/2 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1/4 teaspoon sea salt (more to taste)

For the filling:

  • 1 pound ground turkey or chicken
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 1 small green or red bell pepper, diced
  • ½ pound cremini or button mushrooms, sliced ¼ inch thick
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 sprig fresh rosemary, leaves roughly chopped or 1/2 teaspoon dried rosemary
  • 1/2 teaspoon sea salt (more to taste)
  • 1/4 cup water
  • freshly ground black pepper, to taste



  1. Preheat the oven to 375°F.
  2. Steam or boil the sweet potatoes until they are fork tender, approximately 15 minutes.
  3. Heat a 12 inch cast iron or oven safe skillet over medium high heat. Place the ground turkey in the skillet and cook, using a wooden spoon or spatula to break up the turkey, until browned, about 5 minutes.
  4. Stir in the onion and carrots and cook for 7 to 9 minutes or until the onions turn translucent and the carrots soften slightly. Add the bell pepper, mushrooms and garlic and cook for a further 10 minutes until the mushrooms have cooked down.
  5. Add the tomato paste, chili powder, rosemary, salt, and black pepper and stir to combine. Cook until the tomato paste turns a deep, dark maroon then stir in the water. Taste and adjust seasoning as needed. Lower the heat to medium while you make the topping.
  6. In the bowl of a food processor or a large mixing bowl, combine the cooked sweet potatoes, butter, chili powder, cumin and salt and process or smash until smooth. Taste and adjust seasoning as needed.
  7. Spread the sweet potatoes over the top of the turkey mixture and bake for 25 to 30 minutes or until the sweet potatoes have browned in spots.