Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie

Who says eating healthfully can’t be delicious?!

One of my favorite “comfort” food recipes of all time, here is a cozy, satisfying, nutritionally enhanced Shepherd’s pie that can satisfy any biological, emotional, or spiritual craving for a rich and hearty meal.


Sweet Potato Shepherd’s Pie


  • 2 pound sweet potatoes, cut into 1” chunks
  • 3 tablespoons butter
  • ½ cup milk alternative
  • Salt and pepper, to taste
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 pound ground turkey or lamb
  • ½ cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 cup frozen peas


  • Bring potatoes to a boil in a large stockpot full of salted water. Cook until tender, approximately 20 minutes. Drain potatoes.
  • In a large bowl, mash the potatoes with butter, milk, salt and pepper. Set aside.
  • Preheat the oven to 375.
  • Heat coconut oil in a large pan over medium heat. Add onion, carrot and turkey or lamb and cook until browned, approximately 10 minutes.
  • Add broth, tomato paste, rosemary, and parsley and simmer until juices thicken, about 10 minutes. Add frozen peas and mix well.
  • Pour mixture into the bottom of a ceramic baking dish and then top with the mashed sweet potatoes. *You can save a step and reduce cleanup if you simply use a Dutch oven to cook meat-vegetables mixture and then simply top with potatoes before transferring to the oven.
  • Bake the pie until golden brown, approximately 30 to 35 minutes.
Sweet Potato Shepherd's Pie 2


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© Matthew Lovitt and TwelveWellness, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Matthew Lovitt and TwelveWellness with appropriate and specific direction to the original content.