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Turkey Shepherd's Pie

Print Recipe
This turkey shepherd's pie is a comforting, healthy and nourishing dish! It's paleo, whole30, and can be made AIP-friendly.
Course Main Dishes
Prep Time 20 minutes
Cook Time 45 minutes
Servings 5 servings
Calories 432
Author Michelle

Ingredients

  • 2 lbs white sweet potato peeled and chopped (sub potato if tolerated or orange sweet potato)
  • ½ cup coconut milk
  • 1 tsp sea salt divided
  • 2 tbsp avocado oil divided
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups carrots diced
  • 1 ½ cups celery diced
  • 1 lb ground turkey
  • cup chicken broth
  • 2 tbsp tomato paste sub nomato sauce for AIP
  • 2 tsp coconut aminos
  • 3 tsp thyme divided
  • 2 tsp rosemary
  • ¼ tsp black pepper omit for AIP

Instructions

  • Fill a large pot of water two-thirds of the way with water and bring to a low boil. Add the sweet potato to the water and boil until fork tender. Strain and use a potato masher to mash with the coconut milk until fully mashed and creamy. Lightly salt and set aside.
  • Using a large oven safe skillet heat 2 tbsp of oil over medium heat. Add the onion and cook for 3-4 minutes or until lightly translucent.
  • Add the garlic, carrots, and celery and cook for 4-5 minutes to lightly soften. Set aside.
  • Add the turkey to the skillet and crumble with a wooden spoon, cooking until browned.
  • Add the vegetables back to the skillet and pour in the broth, tomato paste, coconut aminos, and seasonings (reserving some thyme). Stir well to coat and bring to a low simmer for 2-3 minutes. Remove from the heat.
  • Preheat the oven to 400 F. Top the turkey filling with the mashed sweet potato, evenly distributing. Lightly brush the top with avocado oil.
  • Bake in the preheated oven for 30-35 minutes or until the topping is lightly browned.
  • Serve topped with additional thyme.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 47.8g | Protein: 22.6g | Fat: 17.8g | Fiber: 8.3g