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Southwest Shepherd's Pie

This Shepherd’s Pie is perfect for a healthy pregnancy.  The filling is packed with protein, fiber, complex carbohydrates, calcium, iron, potassium, and naturally occurring folate. 
Prep Time30 mins
Cook Time50 mins
Course: Main Course
Cuisine: Southwestern
Keyword: potatoes, Shepherds Pie, Veggies
Servings: 4 servings
Calories: 461kcal



  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 medium bell pepper, red
  • 1 pound turkey, ground
  • 3 clove garlic
  • 2 teaspoon chili powder
  • 2 teaspoon cumin, ground
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon tomato paste, canned
  • 2 tablespoon flour, all-purpose
  • 1 1/2 cup chicken broth, low-sodium
  • 12 ounce frozen vegetables, mixed
  • 1/4 cup cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 3 large sweet potato
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup chicken broth, low-sodium
  • 1 tablespoon butter, unsalted
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Preheat oven to 400 degrees.
  • To make filling, heat oil in a large skillet over medium heat.  Chop onion and pepper.  Add onion and pepper to skillet and cook until slightly softened, about 6-7 minutes.  Add the turkey and cook, breaking it up with a spoon until it is no longer pink.
  • Chop garlic, and add to skillet with chili powder, cumin, Worcestershire sauce, and tomato paste.  Stir to combine.
  • Stir in the flour and cook for another 1-2 minutes. Add the chicken broth and frozen vegetables. Simmer another few minutes until thickened.  Season with salt and pepper to taste.  Pour the mixture into a 9 inch pie pan or 6 individual gratin dishes.
  • To make topping, cook sweet potatoes.  You can do this by piercing with a fork and placing them in the microwave for 8-10 minutes until soft, turning them over halfway through.  Once cooled slightly, cut the potatoes in half and remove the skin.  Place the flesh in a bowl, along with the sour cream, chicken broth, and butter.  Mash the mixture together with a potato masher until smooth.  Alternatively, you can pass the sweet potatoes through a food mill or potato ricer and then stir in the other ingredients.  Season with salt and pepper to taste.
  • Spread the sweet potato topping evenly over the filling, spreading all the way to the edges.  Alternatively, you can pipe the topping on with a pastry bag.
  • Place the pie on a baking sheet and bake in the oven for 25-30 minutes until filling is warm and topping is lightly browned. Cool for 15 minutes before serving. Garnish with cilantro.


Calories: 461kcal | Carbohydrates: 44g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 442mg | Fiber: 8g | Sugar: 9g