Filling, satisfying, and simple to make, this Healthy Shepherds Pie with Sweet Potato is the perfect family friendly meal. Easy to swap with ingredients you have on hand, and perfect for leftovers, you won't regret making this tonight.
Course: Dinner Meals
Or Cast Iron Skillet
2eachmedium sweet potatoes
1poundlean ground turkey
1/2tspdried black pepperdivided
1/2cupmilkplant-based or cows if not dairy free
Add 1 cup water to the Instant Pot. Puncture the washed sweet potato flesh with a fork, then place them inside the Instant Pot. Secure lid, seal vent, and cook on Pressure Cook for 14 minutes.
Add the olive oil to a skillet. Add in the onion, garlic and mushrooms and saute for 3 to 4 minutes over medium heat. Stir in the carrots, cook 3 minutes.
Add the ground turkey, sage, rosemary, 1/4 tsp black pepper and 1/2 tsp salt. Continue to cook over medium heat until turkey begins to brown (about 8 minutes.) Remove from heat.
At this point, the sweet potatoes should be done cooking. Release pressure from Instant Pot and carefully remove potatoes. Discard water and dry pot. Return to Instant Pot base. When cool enough to touch, remove skin and place sweet potato flesh inside a bowl.
Mash sweet potatoes. Stir in the butter, milk and remaining pepper and salt. Mix thoroughly.
Prepare two, 7-inch Instant Pot pans by evenly dividing the ground meat mixture and placing on the bottom of each pan.
Spread the mashed sweet potatoes evenly on top of the ground meat. If using cheese, sprinkle on top now.
Wrap the pans in aluminum foil. I recommend using a double foil if you will freeze one.
Add 1 cup water to the Instant Pot. Place the metal trivet inside. Place one of the 7-inch pans on top, then secure lid and seal vent. Select Pressure Cook, and set time for 15 minutes.
When cooking completes, use a quick release. Carefully remove pan from Instant Pot and serve warm.
Store leftovers in the fridge in an airtight container for up to 5 days. If you are freezing the second pan, freeze for up to 3 months. Do not cook it prior to freezing. When preparing second pan from the freezer, let it defrost for at least 24 hours so it is not frozen solid. Cook on Pressure Cook setting for 25 minutes.
To prepare recipe in the oven:
Boil water in a stove top pan. Puncture sweet potatoes and add to boiling water. Turn heat to medium and cover with lid to let cook 10 to 15 minutes.
Add oil to cast-iron skillet and saute onions, garlic and mushrooms. Stir in the carrots and ground turkey. Add in the spices (1/4 tsp pepper and 1/2 tsp salt) and cook until browned. Remove from heat.
When potatoes finish cooking, carefully remove from hot water and discard skin. Preheat oven to 375 degrees F.
Mash potatoes using a fork, potato masher, whisk, or pastry blender. Mix in melted butter and milk of choice. Add in the remaining pepper and salt.
Spread sweet potatoes over the ground meat mixture. Place in the oven.
Cook for 15 minutes. If adding cheese, sprinkle on top and broil for 2 minutes before removing from oven.