Clean Eating Turkey and Sweet Potato Shepherd’s Pie

A delicious, healthy and comforting casserole made with ground turkey, veggies and top with a sweet potato mash. Naturally gluten free. Paleo. See the recipe on

Fancy a cozy, comforting casserole that doesn’t break the calorie bank? I’ve got you covered, girl! I’ve upgraded the traditional Shepherd’s pie to make it more nutritious, and good news, it definitely still rhymes with delicious!

A delicious, healthy and comforting casserole made with ground turkey, veggies and top with a sweet potato mash. Naturally gluten free. Paleo. See the recipe on

For the mash (my favorite part!) I used sweet potatoes instead of the traditional white potatoes. I love me some potatoes once in a while but their ginger cousin are far more nutritious. They are a great source of vitamins A, C, E, and B6, fiber and manganese AND they have this sweet, rich taste that makes them irresistible.

Ground beef is normally used to make Shepherd’s Pie in the US (in the UK, people also make it with lamb) but I swapped it for turkey. To be honest, I think it would taste great with any kind of ground meat. I haven’t tried ground chicken yet but I’m pretty sure it would work too.

This serves 6 people but it makes great leftovers, perfect if you need to bring lunch at work or at school!

Enjoy 🙂

A delicious, healthy and comforting casserole made with ground turkey, veggies and top with a sweet potato mash. Naturally gluten free. Paleo. See the recipe on

Clean Eating Turkey and Sweet Potato Shepherd’s Pie


Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Serves 6

Serving Size: 1/6th

Clean Eating Turkey and Sweet Potato Shepherd’s Pie

Cal: 387 - Protein: 21g - Fat: 12g - Carbs: 49g - Fiber: 8.5g - Sugar: 10.5g


    Mashed sweet potatoes
  • 4 medium/large sweet potatoes, peeled and cut into chunks (about 10.5 oz / 300 g each; 2.6 lbs / 1.2 kg total)
  • 2 tbsp olive oil
  • 1 1/2 tsp sweet paprika
  • Sea salt
  • Filling
  • 2 tsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 lb / 450 g ground turkey
  • 2 cups frozen veggies (see notes)
  • 9 oz / 250 g sliced mushrooms (about 3 1/2 cups)
  • 2 tsp Worcestershire sauce (sub with coconut aminos for paleo)
  • 1 tbsp tomato paste
  • 1/2 cup chicken stock
  • Sea salt
  • Freshly cracked black pepper


  1. Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 20 to 30 minutes (test with a knife to make sure they are cooked through. The knife should come in very easily).
  2. Preheat oven to 400F/200C.
  3. While the sweet potatoes are cooking, prepare the filling. Add olive oil in a large skillet over medium heat. Add onion, stir and cook until fragrant and onions start to soften, about 3 minutes. Add turkey and break down in small bites using a wooden spoon. Season with salt and pepper. Cook until turkey bites are browned on the outside, but not fully cooked inside. Stir in frozen veggies and mushroom. Add Worcestershire sauce, tomato paste and chicken stock. Stir well to combine and cook until turkey is cooked through, about 5 to 7 minutes. Taste and adjust salt and pepper if needed. Spoon the filling evenly into a large baking dish, including the juice. Set aside while you finish the sweet potato mash.
  4. Drain water from the pot, return the sweet potatoes to the pot and mash them using a potato masher. Add two tablespoons of olive oil and stir with a wooden spoon. Season with salt to taste.
  5. Spread the mashed sweet potatoes evenly on top of the filling. Use a fork to draw furrows (to create peaks that will get browned!). Sprinkle with sweet paprika.
  6. Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes. Remove from the oven and serve. It makes great leftovers.


About the veggies: you can use your favorite combo of frozen veggies. For the pictures, I used a mix of corn, peas and bell peppers. You can also use carrots or broccoli.

 A delicious, healthy and comforting casserole made with ground turkey, veggies and top with a sweet potato mash. Naturally gluten free. Paleo. See the recipe on

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Casserole Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Meat Paleo Recipes Turkey Winter Recipes
  1. I’m going to have to compare this with the shepherd’s pie recipe I’ve been using, to see which I like better. Yours looks very simple and tasty.

  2. Just found your website, thanks to realize I’ve got gallbladder problems and need some low-fat recipes. I appreciate your doing what you do.

    Purists, like Gordon Ramsay, point out that it’s only “shepherd’s” pie if it contains lamb, whereas beef is a “cottage” pie. He’d probably throw up his hands at ground poultry. Ha.

    1. Yes you definitely can! Prepare everything until it’s ready to go in the oven, cover tightly with foil and pop it in the freezer.

        1. You can thaw it overnight or gently reheat it in the microwave. Ideally, I would freeze it before baking it, and then bake it when you’re ready to eat. Otherwise, if you freeze it once cooked, freeze it in portions. It’ll be easier to reheat.

  3. Have you tried freezing, if so, do you know about how long the defrost time is? Looks delicious and I’m very excited to try it out. Thanks!!

    1. Hi Brooke, I’m sorry I’ve never tried to freeze it so I’m really not sure about the defrost time. I’m not sure I’d freeze it because it might get too watery.

  4. Hi! Just made this tonight and it was very good. We were all kind of skeptical as shepherd’s pie isn’t our favourite to begin with (the classic one with white potatoes).

    I used fresh broccoli, carrots, and red peppers as well as frozen corn and peas. Omitted the mushrooms because we’re not fans.

    It took about 45 mins to prep with all my little ones running around and distracting me and then popped it in the oven.

    It turned out great. Very good recipe and easy to follow. My only adjustment for next time would be to add a bit more tomato paste for some more flavour in the meat mixture. The sweet potatoes were awesome with the olive oil and paprika. My family did add some ketchup and enjoyed it but I enjoyed it as is.

    With the comments about freezing above, I could definitely add this to my list of freezer meals to bring to new moms or sick friends.

  5. WhT does the olive oil do for the potatoes? I’m trying to cut back on calories and fat, but not taste! I’m wondering if I can get by with one tablespoon of olive oil.

    1. It’s for taste and texture. The oil will make the mashed sweet potatoes smoother and adds a lovely flavor. You can try with one tablespoon, see how you like it and add another if needed.

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