Sweet Potato Shepherd’s Pie

Printer Friendly, PDF & Email
Shepherd's Pie


Made with sweet potatoes, which are high in fiber and vitamin C, this shepherd’s pie is a great way to use up all of those Thanksgiving leftovers.

  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time 1 hour, 40 minutes


2 large sweet potatoes or yams, cut in chunks (leave the skin on to retain nutrients)
1 tablespoon ginger, chopped
2 tablespoons garlic, chopped
1 small onion, chopped
1 tablespoon coconut oil
1 pound ground bison or ground turkey
Mixture of chopped vegetables (can include asparagus, broccoli stems, green beans, carrots, peas, etc.)


  1. Boil sweet potatoes/yams until tender (about 30 min).
  2. Meanwhile sauté ginger, garlic and onion in coconut oil for 5 minutes or until onion is translucent. Add bison/turkey and cook until browned. Add mixture of chopped veggies, cover and cook until al dente (don’t let the veggies get too soft).
  3. When the potatoes are soft, drain and mash. Transfer meat and veggie mixture to a shallow casserole dish and then spread potatoes on top. Bake uncovered for 30 min at 350 degrees F.