Guilt-Free Shepherd’s Pie

Living a healthy lifestyle is no easy feat let me tell you. It means greatly reducing and sometimes even cutting out completely food that I loved and used to indulge in like potatoes for example. I love all things potatoes, fried, baked, mashed, smashed, boiled you name it. In order for me not to feel completely deprived of food that I love however, I spend a lot of time researching healthy alternatives and substitutions to my favorite recipes.

This brings me to the recipe I will be sharing with you today. Shepherd’s Pie is a British dish and is traditionally made from potatoes and beef or lamb and isn’t necessarily the healthiest dish in the world. Well, I love Shepherd’s Pie and even though I knew I couldn’t make it a regular occurrence in my diet I was unwilling to give it up. So I did my research and was able to turn this dish into a healthier, guilt-free one by substituting the russet potatoes for sweet potatoes and using ground turkey and chicken instead of ground beef or lamb…genius huh?  So here goes, hope you give this recipe a try.

Guilt-Free Shepherd’s Pie Recipe


For the Mashed Sweet Potatoes:

3 Large Sweet Potatoes peeled and Diced
2 Tbsp olive oil
2 Tsp Paprika
1 Tsp Cinnamon
Sea Salt and Black Pepper to taste

For the Filling:

2 Tbsp Extra Virgin Olive Oil
1 Onion Diced
1 lb. Ground Turkey
1 lb. Ground Chicken
2 Cups Frozen Vegetables
2 Tsp Worcestershire Sauce
1 Tbsp Tomato Paste
1 Tbsp Minced Garlic
1 Tsp Dried Oregano
1 Tsp Dried Thyme
Sea salt and Black Pepper to Taste

1. Preheat oven to 400F/200C
2. Place sweet potatoes in a large pot. Cover with cold water. Add one teaspoon of salt. Bring to a boil and cook until very tender, about 20 to 30 minutes (test with a fork to make sure they are cooked through. The fork should go through easily).
3. While the sweet potatoes are cooking, prepare the filling. Add olive oil in a large skillet over medium heat. Add onions and garlic, stir and cook until fragrant and onions start to soften, about 3 minutes.
4. Add turkey and chicken and break down in small bites using a wooden spoon. Season with salt, pepper, oregano and thyme. Cook until turkey bites are browned on the outside, but not fully cooked inside. Stir in frozen vegetables.
5. Add Worcestershire sauce, tomato paste and chicken stock. Stir well to combine and cook until turkey and chicken are cooked through, about 5 to 7 minutes. Taste and adjust salt and pepper if needed.
6. Spoon the filling evenly into a large baking dish, including the juices. Set aside while you finish the potatoes
7. 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 cinnamon, pepper, paprika and salt to taste.
8. Spread the mashed sweet potatoes evenly on top of the filling.
9. Bake for 30 minutes, until bubbling and browned. If necessary, broil for last 5 minutes.
10. Remove from the oven and serve.


This dish keeps in the fridge for about three days so can makes a great leftover meal!

Hope you love it!

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4 thoughts on “Guilt-Free Shepherd’s Pie

  1. Planning to try this recipe this weekend and will comment on the outcome. It does look yummy

  2. Wow! I actually do not like Sheperd’s pie because I HATE the taste of russet potatoes, buuuuuuuuuuuuuuut if I could substitute with sweet potatoes which I am obsessed with, it may be my favorite recipe!
    Why did I never think of that!!
    Thanks for sharing!!

  3. Wow I made this pie yesterday for lunch or as you will say lunner. It was delicious. It was very light and had more than one helping.

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